Maple Swirl Bread is made from a beautiful smooth enriched dough filled with maple sugar and pecans is a perfect Christmas morning treat.
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I have never used or even heard of maple sugar before trying this recipe. I must admit, I’m wondering where it has been all my life. The smell alone is heavenly and the flavor is almost like a maple syrup in this bread. I really love it and am interested in finding out where to purchase this locally. I had to get mine on Amazon but I’m hopeful it is something I can add into our normal ingredients. I encourage you to try it if you never had, it’s delicious.
Maple Swirl Bread Recipe
- 3/4 cup milk
- 6 tbsp. butter
- 1/4 cup brown sugar, packed
- 1 tsp. salt
- 2 large eggs plus 1 yolk (reserve the white)
- 2 tsp. vanilla extract
- 2 tsp. active dry yeast
- 1/4 cup nonfat dry milk
- 3 3/4 cups unbleached All-Purpose Flour
- 1/2 cup maple sugar
- 1/4 cup brown sugar, packed
- 3/4 cup unbleached All-Purpose Flour
- 1 cup pecan meal or very finely ground pecans
- 4 tbsp. butter, melted
- 1 large egg white (from above)
- 2 tbsp. milk
- 6 tbsp. maple sugar
- 1 1/2 tbsp. butter
- 3/4 cup confectioners' sugar
- 4 to 6 tbsp. milk
- Combine the milk and butter in a microwave safe bowl and heat the milk gradually until the butter is melted. Add the brown sugar and salt and let it cool until the temperature is between 100 and 110 degrees on an instant read thermometer. Add the eggs, egg yolk, vanilla, and yeast to the milk mixture.
- In a stand mixer, combine the dry milk and 1 1/2 cups of the flour. Add the wet ingredients and mix until combined, then add the rest of the four. Mix with a dough hook until you have a soft dough, about 6 to 8 minutes. Place the dough in a greased bowl and let rise for 1 to 1 1/2 hours.
- Mix all of the ingredients together to form a paste. Set aside. I recommend you do this at the very end of the rising cycle of the dough.
Assemble the Bread
- Grease a 12-cup Bundt pan using a non stick spray with flour. Roll the dough out to a rectangle 20" x 14", with a long edge facing you. Spread the filling over the dough, leaving 1" uncovered on both long edges.
- Roll the dough toward you starting from the long edge. When the dough is rolled into a log, pinch the edge to close. Place the log into the Bundt pan, seam side up, and pinch the ends of the log together, this may require overlapping the ends a little. Cover the pan with a bread towel and let rise for 1 hour, until puffy. When you have about 15 minutes left in the rise, preheat your oven to 350°F.
- When ready to bake, cover the top of the pan with a piece of parchment and a heavy pan such as a cast iron skillet. The goal is to keep the bottom of the bread flat for turning out onto a serving plate.
- Bake for 40 minutes, then remove the baking sheet and parchment and bake for 10 minutes more, until the top is golden brownand the center reads 190°F when measured with an instant-read thermometer. Remove from the oven and release from the pan onto a cooling rack. Cool completely before glazing.
- Mix the glaze ingredients together and heat in a microwave oven until the sugar dissolves. Let the glaze stand for a few minutes to cool and thicken a little, then drizzle over the top of the bread. The bread will keep for three days when wrapped in plastic wrap or can be kept for three months in the freezer.
Adapted from King Arthur Baking.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 478Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 95mgSodium: 338mgCarbohydrates: 65gFiber: 2gSugar: 24gProtein: 10g
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Festive Christmas Ideas
This is the last day of our Festive Christmas Event where we team up with a bunch of talented blogging friends to bring you a plethora of creative ways to celebrate your holiday season. We will be baking some cookie recipes for you, sharing some party games, making some handmade gifts, doing some ornament crafting, and sharing our Christmas movies family fun. There will be breakfast recipes and as always our decorated Christmas Trees which is always a fun tour of homes.
You will find new ideas every Monday and Wednesday between Oct. 19th through Nov. 18th. Scroll all the way down to find all the ideas linked at the end.
In case you missed it, check out our other Festive Christmas Ideas!
- Day 1 – Gift Guide for Disney Lovers
- Day 2 – Fandom Cookbooks Gift Guide
- Day 3 – Christmas Cookies in a Jar with Free Printable
- Day 4 – Christmas Movies Word Search
- Day 5 – Disney Holiday Cookie Ornament Craft
- Day 6 – Santa Claus is Coming To Town Movie Night
- Day 7 – Mickey Mouse Christmas Tree
- Day 8 – Getting Ready for Christmas on the Trails
- Day 9 – Christmas Snack Mix
Festive Christmas Day 10 – Breakfast
- Air Fryer Donut Bites Domestically Creative
- Bacon and Swiss Quiche Intelligent Domestications
- Bacon, Egg and Cheese Toast Cups An Alli Event
- Christmas Breakfast Mug DIY Craft Rocker
- Christmas Charcuterie Board & Snack Tray Mom Home Guide
- Cinnamon Apple Breakfast Bread Domestic Deadline
- Cranberry Orange Baked Oatmeal As For Me and My Homestead
- Cranberry Scones with Cinnamon Pretty DIY Home
- Crustless Quiche Lorraine (Gluten-Free) From House To Home
- Deliciously Festive Chocolate Peppermint Protein Muffins Our Sutton Place
- Easy Biscuits and Sausage Gravy Casserole Blogghetti
- Eggnog Crepes With Cranberry Grand Marnier Compote Interior Frugalista
- Gingerbread Sheet Pan Pancakes Christmas Tree Lane
- Hash Brown Breakfast Bake Coffee With Us 3
- Keto Christmas Breakfast – Sheet Pan Pancakes Little Vintage Cottage
- Make Ahead Potato Sausage Broccoli Breakfast Casserole Creative Cynchronicity
- Maple Swirl Bread from Simply Inspired Meals (this recipe)
- Matcha Pancakes with Whipped Cream & Fresh Fruits My Pinterventures
- Quiche For Christmas Morning Polka Dot Poplars
- Recipe for Sticky Buns Tikkido
- Sausage, Egg, & Cheese Breakfast Pizza Across The Blvd.
- Walnut Coffee Cake For Breakfast My Humble Home and Garden
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