Morning Comfort with Maple Pecan No-Knead Bread

When the smell of freshly baked bread drifts through the house, it changes everything. This maple pecan no-knead bread has that effect—warm, inviting, and just a little unexpected with its subtle sweetness and nutty crunch. It’s the kind of bread that makes you pause your morning rush and savor a moment you didn’t plan for.

I remember the first time I made it, I was a bit distracted—half-listening to a podcast and wondering if the dough would really rise without kneading. The pecans toasted somewhere between perfectly and just a tad too dark, but that only added to the rustic charm. When I finally sliced into it, the crumb was tender and moist, with maple syrup hints weaving through every bite. It was messy spreading butter on it, and I might’ve snuck two slices before breakfast was even fully served.

Why You’ll Love It

• The hands-off preparation means you can set it and forget it, making it great for busy mornings.
• Maple syrup adds a gentle sweetness that pairs beautifully with the toasted pecans—neither overwhelms the other.
• It’s rustic and imperfect, which is kind of the point. No fancy shaping, just honest bread.
• The crust gets delightfully crisp in a Dutch oven, but you’ll want to watch closely so it doesn’t get too dark.
• It’s best fresh, so plan to enjoy it within a couple of days or freeze slices for later.

Even if you’re not a seasoned baker, this bread feels manageable. The slow rise means you don’t have to rush, and the reward is a loaf that fills your kitchen with warmth and a touch of sweetness. If you’re craving something that’s more than just toast but less than a full baking project, this might just fit perfectly.

Maple Pecan No-Knead Bread

Print Recipe

A rustic, slightly sweet no-knead bread infused with the rich flavors of maple syrup and crunchy toasted pecans. Perfect for breakfast or as a snack with butter.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 16 hours
• Yield: 8 slices

Ingredients

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3 cups (360 grams) all-purpose flour
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 cup (240 ml) warm water
1/4 cup (60 ml) pure maple syrup
1/2 cup (60 grams) pecans, toasted and chopped

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Instructions

In a large mixing bowl, combine the flour, instant yeast, and salt.
Add the warm water and maple syrup to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
Fold in the toasted and chopped pecans until evenly distributed.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 16 hours, until the surface is bubbly and the dough has doubled in size.
Lightly flour a clean surface and gently turn the dough out onto it. Fold the dough over itself once or twice to shape it into a rough ball.
Place the dough seam side down on a piece of parchment paper. Cover with a kitchen towel and let rest for 1 to 2 hours, until it has risen and looks puffy.
About 30 minutes before baking, preheat the oven to 450°F (230°C) and place a Dutch oven with its lid inside to heat up.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, until the crust is deep golden brown.
Carefully lift the bread out of the Dutch oven and transfer it to a wire rack to cool completely before slicing.

Kitchen Notes

This bread bakes best in a heavy pot with a lid, but if you don’t have one, a covered baking dish will work too—just keep an eye on the crust. I usually serve it with simple butter or cream cheese, but it also goes nicely alongside a sharp cheddar or a drizzle of honey. Sometimes, I add a pinch of cinnamon or a handful of dried cranberries instead of pecans, though I haven’t tested those variations thoroughly. The texture changes a bit, but it’s still lovely.

FAQ

Can I use a different nut? Yes, walnuts or hazelnuts could work, but toasting them beforehand really brings out their flavor.

What if I don’t have maple syrup? You could substitute honey or skip the sweetener altogether for a more savory bread.

How long does the dough need to rise? The long rise is key for flavor and texture. I wouldn’t shorten it too much, but if you’re pressed for time, 8 hours might work.

Try this bread when you have a little extra time to let the dough do its thing—it’s a simple pleasure that makes a morning feel a bit more special. Don’t forget to save the recipe for your next cozy day in the kitchen.