Maple Pecan No-Knead Bread That Turns Mornings Into Cozy Moments

There’s something about waking up to the smell of freshly baked bread that feels like a quiet celebration. I remember one morning when I tried this maple pecan no-knead bread. The air was cool, and the scent of maple syrup mingled with toasted pecans drifted through my kitchen, pulling me away from the usual rush. I wasn’t in a hurry; instead, I watched the golden crust form in the oven, a little impatient but mostly curious. When I finally sliced into it, the bread was soft with just the right amount of chew, punctuated by the sweet crunch of pecans. I smeared on some butter, and it melted into every nook. It wasn’t flawless—some bites had more pecans than others, but that’s part of the charm. It felt like a slow morning made better by something effortlessly homemade.

Why You’ll Love It:

• The flavor combo of maple and pecans gives this bread a unique twist that’s not too sweet — just enough to surprise your taste buds.
• It’s no-knead, which means you can walk away and let time do the work. But fair warning, it takes a good 12 to 16 hours to rise, so plan ahead.
• The crust comes out deeply golden and satisfyingly crunchy while the inside stays soft and tender.
• It’s rustic and imperfect, which makes it feel homemade and approachable rather than fancy or intimidating.

If you’re wondering about the rising time, don’t worry too much. I usually prep it in the evening and bake the next day, which fits perfectly with a relaxed weekend morning.

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 all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon instant yeast
1 cup warm water (about 110°F)
1/4 cup pure maple syrup
1/2 cup pecans, toasted and chopped

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Instructions

In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast until well combined.
Add the warm water and maple syrup to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms and all the flour is hydrated.
Fold in the chopped toasted pecans until evenly distributed throughout the dough.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 16 hours, until it is bubbly and has doubled in size.
After the dough has risen, generously flour a clean work surface and your hands. Turn the dough out onto the surface and gently fold it over on itself once or twice to shape it into a rough ball. Do not knead.
Place the dough seam-side down on a large piece of parchment paper. Cover with a kitchen towel and let it rest for 30 minutes.
About 30 minutes before baking, place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C).
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 bread is deep golden brown and crusty.
Remove the bread from the Dutch oven and transfer to a wire rack to cool completely before slicing.

Kitchen Notes: You’ll want a Dutch oven or any heavy oven-safe pot with a lid to get that lovely crust. I often serve this bread with a pat of butter or cream cheese, but it’s also great with jam or even a slice of sharp cheddar. Sometimes I swap pecans for walnuts or add a sprinkle of cinnamon for a cozy twist, though I haven’t tested those variations exhaustively. If you’re short on time, you might try shortening the rise a bit, but the flavor and texture benefit from the slow fermentation. This bread freezes well too—just slice and pop slices in the toaster straight from the freezer for a quick snack.

FAQ:

Can I use different nuts? Yes, walnuts or almonds can work, but pecans really complement the maple flavor best.

Is it okay if the dough doesn’t double exactly? It’s fine as long as it looks bubbly and airy on the surface.

Can I make it without maple syrup? You can, but the maple adds a subtle sweetness and depth that’s hard to replicate.

Give this bread a try when you have some time to let it rise slowly. It’s a little bit of weekend magic you can pull off with minimal effort. Save it, print it, and most importantly, bake it—then enjoy the cozy moments it brings to your table.