Maple Pecan Sourdough Bread

Cozy, nutty, and swirled with maple sweetness—your new autumn favorite loaf.

Toasted pecans in warm maple syrup bring a rich, earthy sweetness to this sourdough loaf, making it a perfect bake for crisp mornings and cozy afternoons. The dough stays true to classic sourdough—chewy, tangy, and flavorful—while the swirl of maple adds a gentle sweetness that doesn’t overwhelm. With its golden crust and nutty aroma, this bread feels both rustic and indulgent, ideal for gifting, toasting, or pairing with soft butter and jam.

You can bake it using my viral Two Pan Method, or you could use a Dutch oven if you have one.

---

---

Equipment Needed

• Mixer

• Scale

• Loaf Pans

• Parchment paper

• Food thermometer

Ingredients To Feed Your Sourdough Starter

• 7 grams of sourdough starter at peak

  • You can buy some of mine here

• 42 grams of filtered water - room temperature

• 42 grams of bread flour

Ingredients

• 328 grams of filtered water - room temperature

• 15 grams of maple syrup

• 90 grams of active sourdough starter at peak

• 472 grams of bread flour

• 9 grams of sea salt

• 100 grams of chopped pecans

Instructions

Some blogs run on ads - This blog is powered by subscriptions

For a tiny monthly contribution unlock full access to this and all my recipes
- get a printable recipe card
- full instructions and tips
- exclusive content for paid-subscribers only
- easy to read and free from annoying pop-up ads
- no spam - only one email recap per month “The Bread Basket”

Thank you for supporting my work, so I can continue our mission of Bringing Bread Back.