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brown bread recipe
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A rich, moist brown bread loaf featuring a gooey maple-pecan swirl and a sweet maple glaze, perfect for breakfast or a decadent snack.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1.25 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1 cup buttermilk
- 0.5 cup blackstrap molasses
- 0.5 cup unsalted butter, melted and divided
- 0.5 cup packed light brown sugar
- 0.25 cup pure maple syrup, divided
- 0.75 cup pecans, finely chopped and divided
- 1 cup powdered sugar
- 2 tablespoons milk, or as needed
Instructions
- Prep Oven and Pan: Preheat the oven to 350°F (175°C) and place a rack in the center. Lightly grease a 9×5 inch loaf pan and line it with parchment paper, allowing the paper to overhang on the long sides for easy lifting.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon until thoroughly combined.
- Mix Wet Batter Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, and molasses until smooth. Gently stir in 0.25 cup (60 g) of the melted butter.
- Fold Wet into Dry: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are acceptable.
- Prepare Swirl Mixture: In a small bowl, combine the remaining 0.25 cup (55 g) melted butter, light brown sugar, 2 tablespoons of maple syrup, and 0.5 cup (60 g) of the chopped pecans. Mix until gooey.
- Layer and Swirl Batter: Spoon half of the batter into the prepared loaf pan and spread evenly. Dollop the swirl mixture over the top, then cover gently with the remaining batter. Using a knife, gently create ribbons by swirling once or twice through the layers.
- Bake Loaf: Bake for 55-65 minutes, or until a wooden skewer inserted into the center (avoiding the densest part of the swirl) comes out with moist crumbs. If the top browns too quickly, tent it with foil.
- Cool Completely: Let the bread cool in the pan for 15 minutes before using the parchment paper to transfer it to a wire rack. Cool completely for about an hour before glazing.
- Prepare Glaze and Finish: Whisk together the powdered sugar, remaining 2 tablespoons maple syrup, and milk until smooth. Drizzle the glaze generously over the cooled loaf and immediately sprinkle with the remaining 0.25 cup (20 g) chopped pecans.
Notes
To avoid a dense loaf, do not overmix the batter. Use room temperature eggs and buttermilk for best results. Store leftover brown bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 50 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 46 mg