Name: Maple Pecan Pull-Apart Bread Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; ¼ cup granulated sugar; 2 ¼ tsp active dry yeast (1 packet); ½ tsp salt; ¾ cup warm milk (110°F); ¼ cup unsalted butter, melted; 2 large eggs; ½ cup unsalted butter, melted; ½ cup brown sugar, packed; 2 tsp ground cinnamon; ½ cup chopped pecans; 2 tbsp pure maple syrup; 1 cup powdered sugar; 2–3 tbsp pure maple syrup; 1–2 tbsp milk, as needed

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If you’re searching for the ultimate showstopping baked good, Maple Pecan Pull-Apart Bread absolutely delivers! Imagine soft, pillowy bread layered with gooey maple-cinnamon filling, studded with crunchy pecans, and finished with a luscious maple glaze. Whether you’re hosting a festive brunch or just want to fill your kitchen with the aroma of bakery magic, this Maple Pecan Pull-Apart Bread is a surefire way to impress everyone — and treat yourself, too.

Maple Pecan Pull-Apart Bread Recipe - Recipe Image

Ingredients You’ll Need

One of the loveliest things about making Maple Pecan Pull-Apart Bread is that it takes wholesome, basic ingredients and coaxes out their very best. Each one has a special role, from the pillowy dough to the sweet, sticky glaze, making every bite irresistible and gorgeous.

All-purpose flour: Provides the perfect structure for the soft, airy bread layers.
Granulated sugar: Sweetens the dough just enough without overpowering the maple flavor.
Active dry yeast: Helps the bread rise to fluffy, pull-apart perfection.
Salt: Balances sweetness and brings out the nutty notes.
Warm milk (110°F): Activates the yeast and makes the dough extra tender.
Unsalted butter (for dough and filling): Adds rich, buttery flavor to every bite.
Eggs: Give the bread wonderful structure and a golden hue.
Brown sugar: Caramelizes with the butter for that classic sticky bun taste.
Ground cinnamon: Warmly spices the filling for cozy comfort in every layer.
Chopped pecans: Add deep, nutty crunch that makes this bread shine.
Pure maple syrup: Infuses every part of the bread with natural maple sweetness.
Powdered sugar: Whisks into a silky glaze for the grand finishing touch.
Milk (for glaze): Brings the maple icing to pourable, drizzle-worthy consistency.

How to Make Maple Pecan Pull-Apart Bread

Step 1: Make the Dough

Start by whisking together flour, sugar, yeast, and salt in a large mixing bowl. Then gently pour in the warm milk (not too hot, to keep the yeast happy), followed by the melted butter and eggs. Mix everything until a shaggy dough forms, then knead it by hand or in a mixer for about 6 to 8 minutes until the texture turns smooth and elastic. This simple kneading step is what gives Maple Pecan Pull-Apart Bread its tender, chewy foundation. Place the dough in a greased bowl, cover it, and let it rise in a cozy spot until it doubles in size — usually about one hour. Waiting is the hardest part, but the transformation is worth it!

Step 2: Prepare the Filling

While your dough takes its nap, stir together the melted butter, brown sugar, cinnamon, roughly chopped pecans, and a dose of pure maple syrup. It should be lush, fragrant, and just the right level of gooey — this is what makes every layer of Maple Pecan Pull-Apart Bread so jaw-droppingly delicious. Keep this mixture ready and try not to sneak too many pecans before you start assembling!

Step 3: Shape the Bread

When your dough is beautifully risen, punch it down (one of the most satisfying baking moments!) and roll it out into a big rectangle, about 12 by 20 inches. Spread your maple-pecan filling evenly across the whole surface. Use a sharp knife or a pizza cutter to slice it into long strips, then stack the strips and cut across into little squares or rectangles. Pile those stacks upright in a greased loaf pan, snug as can be. The layering and stacking are what create those irresistible tear-and-share pieces that pull away perfectly when baked.

Step 4: Second Rise

Cover the assembled loaf and let it rise one more time for 30 to 40 minutes. The dough should puff up and fill the pan. This step ensures that every layer of your Maple Pecan Pull-Apart Bread will bake up light, airy, and golden. If you feel impatient, just imagine that first bite — it’s motivation enough!

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Slide your pan onto the center rack and bake for 35 to 40 minutes. Partway through, keep an eye on the top; if it browns too quickly, loosely cover with foil so the inside can finish baking without over-darkening. When it’s all beautifully golden and your kitchen smells *incredible*, you’ll know the Maple Pecan Pull-Apart Bread is ready.

Step 6: Maple Glaze Finale

Whisk together powdered sugar, more pure maple syrup, and just a splash of milk until you have a thick but pourable glaze. While the bread is still warm, drizzle the glaze all over the top — letting it ooze into those nooks, crannies, and pecan pockets. This final step gives Maple Pecan Pull-Apart Bread its signature sticky, glossy finish.

How to Serve Maple Pecan Pull-Apart Bread

Garnishes

Enhance the wow factor by sprinkling an extra handful of chopped pecans or even a pinch of flake salt over the freshly glazed loaf. A little orange zest also makes a bright, fragrant garnish that pairs beautifully with maple. Don’t be afraid to get creative — the bread itself is showy, but a few thoughtful garnishes take it over the top!

Side Dishes

Maple Pecan Pull-Apart Bread pairs beautifully alongside a fresh fruit salad, softly scrambled eggs, or a yogurt parfait for a special breakfast spread. At brunch, serve it with coffee for an indulgent pastry treat, or make it the sweet finish to a savory meal. The sweet and nutty flavors truly complement a variety of sides, making this loaf endlessly versatile.

Creative Ways to Present

This bread is a feast for the eyes — let it shine! Present it right in the pan for a rustic, family-style centerpiece, or invert it onto a serving platter and let guests admire the golden, maple-drizzled top. For more formal occasions, portion the layers and serve on individual plates with a scoop of vanilla ice cream and extra maple syrup. However you serve it, Maple Pecan Pull-Apart Bread is guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftover Maple Pecan Pull-Apart Bread, wrap it tightly in plastic or foil and store at room temperature for up to two days. The bread stays delightfully soft, and the maple filling keeps everything moist. For longer storage, refrigerate up to five days — just bring to room temperature or warm before serving for best flavor and texture.

Freezing

This recipe freezes beautifully, making it an excellent make-ahead treat for holidays or busy mornings. Once baked and cooled, double-wrap the loaf in plastic and foil, or place individual portions in airtight containers. Freeze for up to three months. To enjoy later, thaw overnight in the refrigerator and reheat gently before glazing.

Reheating

To recapture the freshly-baked magic, reheat Maple Pecan Pull-Apart Bread in a 300°F (150°C) oven for 10 to 15 minutes until warmed through. Individual portions can be microwaved in short bursts as well. If you’re glazing after reheating, let the bread cool for a few minutes first so the glaze sets just right.

FAQs

Can I make Maple Pecan Pull-Apart Bread the night before?

Absolutely! After shaping and placing the dough in your loaf pan, cover it tightly and refrigerate overnight. In the morning, let it come to room temperature and rise a bit more while the oven preheats, then bake as directed for a fresh, gooey breakfast delight.

What can I substitute for pecans?

If pecans aren’t your favorite, walnuts are a natural swap that provide similar crunch and warmth. For a nut-free version, try adding sunflower seeds or simply omitting the nuts — the maple-cinnamon flavors can more than stand on their own.

Can this bread be made dairy-free?

Yes! Use a non-dairy milk (such as almond or oat milk) and a vegan butter alternative throughout the dough and filling. The bread will still be deliciously soft and flavorful, so everyone can enjoy a slice of Maple Pecan Pull-Apart Bread.

How do I prevent the bread from sticking to the pan?

Thoroughly grease your loaf pan with butter or nonstick spray, making sure to get into all the corners. For added insurance, you can also line the pan with a parchment paper sling, which makes lifting out the baked loaf a breeze.

Why did my bread turn out dense?

This usually happens if the dough didn’t rise long enough or the yeast wasn’t fully activated. Make sure your milk is warm (not hot) and keep your dough rising in a draft-free, slightly warm spot until doubled in size for that perfect fluffy Maple Pecan Pull-Apart Bread.

Final Thoughts

There’s just something magical about baking and sharing this Maple Pecan Pull-Apart Bread — it fills your home with cozy aromas and brings big smiles to anyone who pulls off a sticky, maple-drenched piece. I hope you give this recipe a spot in your breakfast or brunch rotation. It’s guaranteed to be an instant favorite and spark lots of recipe requests!