Maple Pecan Bread Wreath (Vegan)

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 of bread which is flavoured with delicious maple syrup and cinnamon and stuffed with pecans.

I used pure Canadian dark maple syrup to make this loaf as it has such a wonderful deep flavour. Don’t use a maple flavoured syrup instead, blended products don’t taste anywhere near as good as pure maple syrup.

It makes an amazing indulgent breakfast or brunch or would also be perfect for afternoon tea, or just for snacking on. It looks very impressive but the shaping technique is actually pretty easy, if a little messy! I’ve provided step-by-step photos below to help you out.

The dough itself is flavoured with maple syrup which gives it a wonderful depth of flavour. It is an enriched dough so I simply swapped the usual sugar for maple syrup which both sweetens and provides flavour; it is such versatile stuff!

Enriched bread dough usually also contains milk, butter and egg; but soy milk and vegan block butter do the job perfectly (no egg substitute is needed). The bread is perfectly soft, fluffy and flavourful.

The filling is a mixture of maple syrup, vegan butter, brown sugar and cinnamon, with chopped pecans sprinkled over. Pecans work so well with maple syrup and they provide a nice contrast in texture to the loaf.

Once the loaf is baked I brush it with more maple syrup which gives it a beautiful glossy finish; then to top it all off I added a drizzle of buttery maple glaze. There is definitely no lack of flavour here! It is the perfect bread for Autumn, maple pecan to me is such a wonderful autumnal flavour.

Pure maple syrup is also rich in vitamins and minerals such as manganese which helps to look after bones and connective tissue, riboflavin which can reduce tiredness and fatigue, and copper, which is important for looking after connective tissue, the nervous and immune systems, hair colour and skin pigmentation. So it is definitely worth using the real deal!

How To Make Maple Pecan Bread Wreath:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

You can make this couronne all in one day or you can start the day before you want to serve it and let the dough rise in the fridge overnight.

To make the dough, mix together bread flour, yeast and salt in the bowl of a stand mixer. Add lukewarm non-dairy milk and maple syrup and stir until it forms a rough dough. Knead on a medium-high speed for a minute or two until the dough is smooth.

Add softened vegan block butter and continue to knead on a high speed for 5-10 minutes until the butter has been well incorporated and the dough is very smooth and elastic. It should be a fairly soft and sticky dough so resist the urge to add more flour unless it seems wet.

Place the dough in a lightly oiled bowl, cover and set aside to rise in a warm place until at least doubled in size, for about 1-2 hours. How long it takes exactly will depend on the warmth of the room.

Alternatively, at this point you can place the bowl of dough in the fridge to rise overnight and continue with the recipe in the morning.

While the dough is rising make the filling by simply whisking together softened vegan butter, maple syrup, light brown soft sugar and cinnamon in a bowl; set aside.

Once the dough has doubled in size, punch it down and give it a brief 30 second knead to knock out the air bubbles then roll it out on a floured sheet of baking parchment into a rectangle about 40x30cm in size.

Spread the filling mixture evenly all over the rectangle then scatter over the pecans. Roll the dough up from one of the long edges into a tight sausage shape. Use a sharp knife to slice the log in half lengthways, leaving a small section joined together at one end so it resembles a pair of legs.

Twist the two lengths together then form it into a circular shape and join the two ends together . Make sure that the dough is still on the baking parchment as this will make it easier to move it.

Slide the sheet of baking parchment onto a baking tray. Loosely cover the loaf and set it aside to rise in a warm spot until puffy, for around 45-60 minutes.

Once the dough has risen, bake it for about 30 minutes in a preheated oven until a probe thermometer inserted into the centre reads at least 94°C. If the top starts to get too dark before the loaf is done, you can loosely cover it with a sheet of tin foil.

When the bread is done, remove it from the oven and brush it with maple syrup to give it a good shine then leave to cool.

Once the bread has cooled make the glaze. Place the sifted icing sugar in a bowl and stir in the maple syrup and melted butter then gradually stir in enough milk to form a thick but pourable consistency. Drizzle the glaze over the couronne and serve straight away.

Top Tips:

• Make sure that you use a foil wrapped block vegan butter rather than the spreadable kind in a tub which has too high a water content for baking.
• You can make this bread wreath all in one day or you can break the work up a bit by making the dough in the evening and placing it in the fridge to rise overnight then carrying on with the rest of the recipe in the morning.
• The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
• You can swap the pecans for walnuts, or any other nut.
• The best way to tell if a loaf of bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
• The bread is best eaten on the day it is baked but any leftovers will still be good the next day; especially if you warm them up a bit before serving.

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

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

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5 from 2 votes

Maple Pecan Bread Wreath (Vegan)

Maple pecan bread wreath – this impressive vegan maple pecan couronne is a real showstopper which would be perfect for an indulgent breakfast or brunch.

Course Breakfast, Snack

Cuisine baking, vegan

Keyword bread

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Proving Time: 2 hours hours 45 minutes minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Bread Dough:

• 350 g (2 + ¾ cups + 2 Tbsp) white bread flour*
• 7 g (2 ¼ tsp) instant/fast action yeast
• ½ tsp salt
• 180 ml (¾ cup) lukewarm unsweetened non-dairy milk (I used soy)
• 60 ml (¼ cup) maple syrup
• 45 g (3 Tbsp) vegan block butter** softened

Filling:

• 150 g (5.5 oz) chopped pecans
• 80 g (⅓ cup) vegan block butter softened
• 3 Tbsp maple syrup
• 45 g (¼ cup) light brown soft sugar
• 1 Tbsp cinnamon

Maple Glaze:

• 75 g (⅔ cup) icing (powdered) sugar sifted
• 1 Tbsp maple syrup
• ½ Tbsp melted vegan butter
• ½ - 1 Tbsp non-dairy milk
• maple syrup for brushing

Instructions

• To make the dough, mix together the flour, yeast and salt in the bowl of a stand mixer. Add the milk and maple syrup and stir until it forms a rough dough. Knead on a medium-high speed for a minute or two until the dough is smooth.
• Add the softened butter and continue to knead on a high speed for 5-10 minutes until the butter has been well incorporated and the dough is very smooth and elastic. It should be a fairly soft and sticky dough so resist the urge to add more flour unless it seems wet.
• Place the dough in a lightly oiled bowl, cover and set aside to rise in a warm place until at least doubled in size, for about 1-2 hours.

  Alternatively, at this point you can place the bowl of dough in the fridge to rise overnight and continue with the recipe in the morning.
• While the dough is rising make the filling by simply whisking together the butter, maple syrup, light brown soft sugar and cinnamon in a bowl; set aside.
• Once the dough has doubled in size, punch it down and give it a brief 30 second knead to knock out the air bubbles then roll it out on a floured sheet of baking parchment into a rectangle about 40x30cm / 12x16in in size.
• Spread the filling mixture evenly all over the rectangle then scatter over the pecans. Roll the dough up from one of the long edges into a tight sausage shape. Use a sharp knife to slice the log in half lengthways, leaving a small section joined together at one end so it resembles a pair of legs.
• Twist the two lengths together then form it into a circular shape and join the two ends together . Make sure that the dough is still on the baking parchment as this will make it easier to move it.
• Slide the sheet of baking parchment onto a baking tray. Loosely cover the loaf and set aside to rise in a warm spot until puffy, for about 45-60 minutes. If you press it gently with a finger it should spring back slowly.
• Meanwhile, preheat the oven to 180°C/350°F/gas mark 4.

  Once the dough has risen, bake it for about 30 minutes until a probe thermometer inserted into the centre reads at least 94°C/201°F . If the top starts to colour too much before the loaf is done, you can loosely cover it with a sheet of tin foil.
• When the bread is done, remove it from the oven and brush it with maple syrup to give it a good shine then leave to cool.
• Once the bread has cooled make the glaze. Place the sifted icing sugar in a bowl and stir in the maple syrup and melted butter then gradually stir in enough milk to form a thick but pourable consistency.

  Drizzle the glaze over the couronne and serve straight away.

Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

* Plain (all-purpose) flour will work but bread flour gives the best texture.

** Use a foil wrapped block butter such as Naturli vegan block, Stork block, Vitalite block, Tormor or Earth Balance Buttery sticks. The spreadable kind in a tub has too high a water content for baking and will not provide the best results.   

This post is sponsored by Maple From Canada UK, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.