Maple pecan bread wreath – this impressive vegan maple pecan couronne is a real showstopper which would be perfect for an indulgent breakfast or brunch. Post sponsored by Maple From Canada UK.
This vegan maple pecan bread wreath is a rich, sweet, glazed crown-shaped loaf filled with maple syrup, cinnamon and chopped pecans. It’s soft, fluffy and packed with warm autumnal flavour. Using pure maple syrup gives the dough and filling a deep, complex sweetness that a maple-flavoured syrup simply can’t match.
The loaf works beautifully for an indulgent breakfast, brunch or afternoon tea, and it’s excellent simply for snacking. The shaping looks impressive but is straightforward once you follow the steps: roll, spread, twist and bake. I include photos to illustrate the key stages.
The dough is an enriched bread dough made with non-dairy milk and vegan block butter. I replace the usual sugar with maple syrup in the dough so it both sweetens and enriches the flavour. For best texture use a foil-wrapped vegan block butter rather than a soft tub spread, which contains too much water for baking.
The filling is a buttery mixture of maple syrup, vegan butter, light brown sugar and cinnamon, finished with plenty of chopped pecans for crunch. After baking I brush the loaf with extra maple syrup for a glossy finish and drizzle a buttery maple glaze over the top. The result is richly flavoured and perfect for cooler months when maple and pecan feel especially comforting.
Pure maple syrup also contains small amounts of vitamins and minerals such as manganese and riboflavin, contributing trace nutrients alongside its wonderful flavour. That said, this recipe is about the taste and texture first — real maple syrup simply makes a better-tasting result.
How to Make Maple Pecan Bread Wreath
(Ingredients and detailed instructions are listed in the recipe section below.)
For the best results use gram measurements with a digital scale rather than cup conversions; cups are not accurate enough for reliable baking results.
You can prepare and bake this couronne in a single day, or make the dough the evening before and allow it to rise in the fridge overnight for greater convenience and a slightly slower fermentation.
To make the dough, combine bread flour, yeast and salt in the bowl of a stand mixer. Add lukewarm unsweetened non-dairy milk and maple syrup, stir to form a rough dough, then knead until smooth. Add softened vegan block butter and knead until the butter is fully incorporated and the dough becomes smooth and elastic. The dough should be fairly soft and slightly sticky; only add more flour if it is wet and unmanageable.
Place the dough in a lightly oiled bowl, cover and set aside in a warm spot until doubled in size (about 1–2 hours), or refrigerate overnight for a slow rise. While the dough rises, make the filling by whisking together softened vegan butter, maple syrup, light brown sugar and cinnamon.
When the dough has doubled, punch it down, give it a brief knead to remove large air bubbles, and roll it out on a floured sheet of baking parchment into a rectangle roughly 40 x 30 cm. Spread the filling evenly over the dough and scatter the chopped pecans on top. Roll the dough up tightly from one long edge to form a log, then slice the log in half lengthways leaving a small section joined at one end so the two strands remain connected.
Twist the two lengths around each other, form them into a ring and join the ends together on the baking parchment. Slide the parchment onto a baking tray and loosely cover the wreath. Allow it to rise in a warm place until puffy, about 45–60 minutes.
Preheat the oven to 180°C / 350°F / gas mark 4. Bake for about 30 minutes or until the internal temperature registers around 94°C when tested with a probe thermometer. If the top browns too quickly, tent loosely with foil. When the wreath is done, remove from the oven and brush with maple syrup for shine. Allow to cool slightly before drizzling the maple glaze and slicing.
Top Tips
- Use a foil-wrapped block vegan butter (not a tub) for the best baking results; spreads have too much water.
- Make the dough ahead and refrigerate overnight if you want to break the process into two days.
- Bread flour gives the best texture, but plain (all-purpose) flour will work in a pinch.
- Swap pecans for walnuts or another nut if preferred.
- The most reliable way to check if the loaf is done is with a probe thermometer; the centre should reach about 94°C.
- Serve the bread on the day it’s baked for the best texture; reheat slices briefly to revive leftovers.
More Delicious Vegan Maple Syrup Recipes
- Autumn leaf maple cookie wreath
- Maple pecan cake with chocolate cashew cream frosting
- Vegan pumpkin cake with maple pecans
- Vegan wholemeal maple cinnamon rolls
Recipe: Maple Pecan Bread Wreath (Vegan)
Serves: 8 | Prep: 25 minutes | Proving: 2 hours 45 minutes | Cook: 30 minutes
Ingredients
Bread Dough
- 350 g white bread flour (about 2 ¾ cups + 2 Tbsp)
- 7 g instant/fast action yeast (2 ¼ tsp)
- ½ tsp salt
- 180 ml lukewarm unsweetened non-dairy milk (¾ cup; soy recommended)
- 60 ml maple syrup (¼ cup)
- 45 g vegan block butter, softened (3 Tbsp)
Filling
- 150 g chopped pecans (5.5 oz)
- 80 g vegan block butter, softened (⅓ cup)
- 3 Tbsp maple syrup
- 45 g light brown soft sugar (¼ cup)
- 1 Tbsp cinnamon
Maple Glaze
- 75 g sifted icing (powdered) sugar (⅔ cup)
- 1 Tbsp maple syrup
- ½ Tbsp melted vegan butter
- ½–1 Tbsp non‑dairy milk to thin
- Extra maple syrup for brushing
Instructions
- Mix the flour, yeast and salt in the bowl of a stand mixer. Add the milk and maple syrup and stir until a rough dough forms. Knead on medium-high speed until smooth, about 1–2 minutes.
- Add the softened butter and knead on high for 5–10 minutes until the dough is smooth and elastic. The dough should be soft and slightly sticky.
- Place the dough in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size (about 1–2 hours), or chill overnight in the fridge.
- While the dough rises, whisk together the softened butter, maple syrup, brown sugar and cinnamon for the filling; set aside.
- Punch down the risen dough, knead briefly, then roll out on floured parchment to a rectangle about 40 x 30 cm (12 x 16 in).
- Spread the filling over the rectangle and scatter the chopped pecans. Roll up from the long edge into a tight log and slice the log lengthways, leaving a small section joined at one end.
- Twist the two strands together, shape into a ring and join the ends. Keep the dough on the parchment for easier transfer.
- Place the ring (on the parchment) on a baking tray, loosely cover and let rise until puffy, about 45–60 minutes.
- Preheat the oven to 180°C / 350°F / gas mark 4. Bake for about 30 minutes or until the centre reaches roughly 94°C. Tent with foil if the top browns too quickly.
- Brush the hot loaf with maple syrup for shine and allow to cool slightly.
- Make the glaze by stirring the sifted icing sugar with maple syrup and melted butter, then add milk a little at a time until thick but pourable. Drizzle over the cooled wreath and serve.
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