🍁 Maple Pecan Swirl Sourdough Loaf
When Miami Dreams of Autumn 🍂
Here in Miami, “autumn” is basically when your iced coffee becomes a hot coffee for one week, and everyone posts palm trees with pumpkin emojis. We may not have crisp breezes or red leaves, but one bite of this Maple Pecan Swirl Sourdough Loaf and suddenly, you’ll swear you’re surrounded by golden forests and wearing a cozy sweater (instead of flip-flops).
This loaf is fall in bread form, buttery maple ribbons swirled through soft, chewy sourdough with crunchy toasted pecans. It smells like heaven, tastes like a hug, and looks like it came straight out of a cozy Vermont cabin. Serve it toasted with butter, drizzle with syrup, or turn it into the world’s most indulgent French toast. 🍞✨
Flavor, Texture & Why You’ll Love It
The natural tang of sourdough balances the sweetness of maple syrup perfectly. The crumb stays soft and slightly chewy while the swirl adds rich caramelized depth. Toasted pecans bring crunch and nuttiness, making every slice layered with flavor and texture. Even better, it’s beautiful to photograph; those maple swirls practically pose for you!
Variations & Twists 🍁
- Cinnamon-Maple Pecan: Add 1 tsp cinnamon to the filling for cozy spice.
- Extra Maple Kick: Add ¼ tsp maple extract to the dough.
- Pull-Apart Style: Slice the log into rolls and layer them for sticky buns.
- Less Sweet: Cut filling sugar/syrup by 20% for a more breakfast-style loaf.
- Nut Swap: Try walnuts or hazelnuts, but pecans remain the MVP 🥰.
Equipment Needed 🛠
- Kitchen scale
- Stand mixer with dough hook (optional but helpful)
- Loaf pan (9×5″) or banneton
- Bench scraper, rolling pin, pastry brush
Troubleshooting 💡
- Swirl leaked? Filling too runny? Reduce syrup or chill slightly before spreading.
- Dense crumb? Dough was underproofed — let it rise longer or proof warmer.
- Over-browned top? Cover with foil halfway through baking.
- Uneven pecans? Sprinkle evenly and press lightly into the filling before rolling.
- Not shiny? Brush with maple syrup as soon as it comes out of the oven.
⏰ Suggested Timeline
| Time | Task |
|---|---|
| 8:00 am | Feed your starter (Betty 🧡) for a bubbly, active levain |
| 12:00 pm | Mix starter + flours + water — autolyse 30 min |
| 12:30 pm | Add salt + maple syrup → mix in KitchenAid until windowpane |
| 1:00 pm | Begin bulk fermentation; do stretch & folds every 30 min (2x) |
| 3:00 pm | Let rest until dough rises ~50% |
| 4:30 pm | Roll out dough, spread maple-pecan filling, shape loaf |
| 5:00 pm | Place in a greased pan → cover and refrigerate overnight |
| 7:00 am (next day) | Remove from fridge, rest 1–2 h until risen above rim |
| 7:30 am | Preheat oven to 450°F |
| 8:00 am | Bake 20 min covered, 20–25 min uncovered → brush with maple syrup |
Step-by-step process
🥖 Don’t Miss the Rest of the Series!
Check out my full Sourdough Series for everything from beginner loaves to creative discard recipes. Whether you’re new to sourdough or besties with your starter (hi Betty!), there’s always something bubbling in my kitchen!
Maple Pecan Swirl Sourdough Loaf
Ingredients
For the dough:
- 100 g active sourdough starter 100% hydration
- 350 g bread flour
- 50 g whole wheat flour
- 260 g water room temperature
- 30 g maple syrup
- 8 g salt
For the swirl filling:
- 50 g soft butter room temperature
- 40 g brown sugar or maple sugar
- 40 g maple syrup
- 80 g toasted pecans chopped
- 1 tsp cinnamon optional, for warmth
For finishing:
- 1-2 tbsp maple syrup for brushing
- Extra chopped pecans optional topping
Instructions
- Mix the starter, flours, and water until shaggy. Let rest for 30–40 minutes (autolyse).
- Add salt and maple syrup. Mix until incorporated and smooth.
- Bulk ferment for 4–5 hours at room temperature, folding the dough 3–4 times during the first 2 hours.
- Toast the pecans and prepare the filling: stir together the butter, brown sugar, maple syrup, and cinnamon until creamy. Fold in the chopped pecans.
- Turn the dough onto a lightly floured surface and gently press into a rectangle.
- Spread the filling evenly over the dough, leaving about 1 inch border along one short edge.
- Roll the dough tightly into a log, seam-side down.
- Trim the ends slightly so the loaf fits neatly into your pan or tin.
- Place seam-side down in a lightly greased loaf tin or banneton.
- Cover and proof for 2–3 hours at room temperature, or refrigerate overnight (8–10 hours).
- Preheat the oven to 450°F (230°C). If baking in a Dutch oven, preheat it as well.
- Score the loaf, then bake covered for 20 minutes. Uncover and bake another 25 minutes, until golden brown and fragrant.
- While still warm, brush the top with maple syrup and sprinkle with extra chopped pecans if desired.
- Cool fully before slicing to reveal the swirl inside.
- Enjoy!
Nutrition
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