Maple Pecan Pull-Apart Sourdough Bread Recipe
Maple Pecan Sourdough Pull Apart Bread combines rich flavors of maple and pecans in an easy-to-make recipe that everyone will enjoy.
When fall rolls around, I am giddy with all of the delicious flavor combinations that celebrate this fabulous season.
I love a good apple and pumpkin recipe in autumn, but one flavor combination that I think is under celebrated is Maple and Pecan!
The sweet, toffee-like undertones of maple syrup combined with the crunchy and buttery pecans is unmatched. Then add some sourdough … I’m a goner!
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Last fall I shared with you my Sourdough Maple Pecan Scones and it ranks as one of my most popular recipes every fall, so I just couldn’t wait to share with you my most recent recipe – Sourdough Maple Pecan Pull-Apart Bread.
If you’ve never had pull-apart bread, imagine pillowy soft pieces of sourdough dough packed together in a loaf pan with a cinnamon filling in between each slice. It’s like Sourdough Cinnamon Rolls, but with less fuss.
The loaf is topped with a homemade sticky sauce packed full of crunchy pecans with a sweet maple glaze drizzled on top.
How heavenly does that sound?
Served warm, it’s the perfect addition to any gathering. Watch it disappear as your guests pull off a piece…or two!
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Why You’ll Love This Recipe
Fall Flavor
This pull-apart bread is loaded with fall goodness! You’ll love the pure maple syrup, toasted crunchy pecans, and a perfect mix of warm spices like cinnamon, nutmeg, and cloves. The maple glaze adds a sweet finish that ties everything together.
Feeds a Crowd
This pull-apart bread is the perfect loaf to bring to a holiday breakfast or brunch. It’s easy to share, and everyone loves the festive look. Whether it’s a small gathering or a big group, this bread is a great way to impress a crowd.
Easy Sourdough Recipe
With less shaping than cinnamon rolls but the same great taste, this bread is an easy treat to make. Just roll out the bread dough, sprinkle with cinnamon sugar mixture, and bake it in a 9-inch x 5-inch loaf pan for a delicious result.
Ingredients
Sourdough starter: This 100% sourdough recipe rises with the help of a bubbly and active sourdough starter.
Water: Make sure that the water isn’t warmer than 120 degrees F. Any warmer can kill your starter, which will prohibit your dough from rising.
Unsalted butter: Adding butter to this recipe makes this everyday bread so soft. You can substitute for a 1:1 ratio with olive oil if preferred.
Sugar: To enhance the overall flavor of the bread! While the bread bakes, the crust will turn golden brown due to the Maillard reaction. The same weight of honey can be used as a substitute.
Flour: Bread flour has a higher gluten count, which helps this homemade sourdough bread keep its shape. Incorporating some white flour keeps the bread nice and soft.
Salt: To enhance the overall flavor of the bread!
Filling
Unsalted butter: Binds the filling, adds rich flavor, and keeps it moist for a perfectly sweet and soft pull-apart bread.
Dark brown sugar: Brings a delicious caramel flavor to this loaf. Light brown sugar can be substituted.
Spices: A combination of cinnamon, nutmeg, and a pinch of cloves brings the perfect balance of warm spices.
Sticky Topping
Dark brown sugar – I love the extra caramel flavor dark brown sugar brings to the sticky topping, however, light brown sugar can be substituted.
Honey – For a touch more sweetness.
Unsalted butter – If using salted butter, you can omit the salt.
Salt – Brings some contrast to the sweet topping.
Pecans – For some extra flavor, toast the pecans at 350 degrees F for 5 minutes before chopping.
Maple Glaze
Powdered sugar – Melts perfectly to create a smooth glaze.
Unsalted butter – Just a touch to make it glossy and smooth.
Maple syrup – The actual star of the glaze! I prefer pure maple syrup for the best flavor.
Heavy cream – Add a touch more heavy cream to get the perfect glaze consistency.
* To find precise measurements, scroll to the bottom of this post to find the recipe card.
Supplies
Small saucepan
Parchment paper
Pizza cutter
Baker’s Schedule
Bake the Same Day
7 am: Make the Dough
7:30 am: Knead the Dough & Bulk Ferment
5 pm: Shape
5 pm: Second Rise
9 pm: Bake
This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.
Bake the Next Day
9 pm: Make the Dough
10 pm: Knead the Dough
10 pm: First Rise
Next Morning:
7 am: Shape
7 am: Second rise
11 am: Bake
This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.
How to Make Maple Pecan Sourdough Pull Apart Bread
Make the Dough
In a large mixing bowl, whisk together the starter, warm water, melted butter, and sugar. Add the flour and salt to the wet ingredients and mix with a Danish dough whisk until all the flour has been incorporated. The bread dough will be shaggy and a little sticky.
Cover the bowl with a damp tea towel, a tied plastic bag, or plastic wrap. Let the dough rest for 30 minutes to an hour to allow the gluten to relax a little bit.
Knead the Dough
First, wet your fingers so the dough doesn’t stick to them.
Then, take a piece of the bread dough, pull it upwards, and fold it towards the center of the dough. Push the heel of your hand into the dough.
Turn the bowl clockwise a quarter turn and repeat the same motion. Continue to knead the dough for about 20 seconds. The dough should become more stiff and smooth looking.
Grease another bowl with butter and place the dough with the seam side down.
Bulk Fermentation
Cover the bowl again and let the dough rise till doubled in size. In my 70-degree F kitchen, the bulk rise will take anywhere from 8-10 hours. If your kitchen is cooler, then this will take longer. If your kitchen is warmer, then it will take less time.
Once the dough has just about doubled in size, proceed to prepare the homemade sticky sauce!
Homemade Sticky Sauce
To a medium pot, add brown sugar, honey, butter, and salt. Place over low heat and stir often until the butter and sugar have melted.
When the sugar and butter are combined, remove from the heat and pour into a small bowl to cool slightly. Set aside.
Shape the Dough
Once the dough has doubled in size, remove the bowl cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downwards. Punching the dough helps to release all the gas. This creates a tighter crumb that you want for sandwich bread.
Remove the dough onto a non-floured surface. With a rolling pin, roll the bread dough into a large 12 x 12 inch square (doesn’t need to be exact).
Spread the softened butter over the entire surface of the dough.
In a small bowl, stir together the brown sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture on the entire surface of the dough.
With a pizza cutter, slice the dough into 16 even pieces.
Grease and line a 9 x 5-inch loaf pan with butter and parchment paper before pouring all of the homemade sticky sauce to the bottom of the pan. Sprinkle the roughly chopped pecans on top.
Take a piece of cut dough, stretch it slightly, and place it at one edge of the loaf pan. Repeat with the remaining pieces of dough until you’ve filled the whole loaf pan. Sprinkle any remaining brown sugar mixture in between the slices and over the top of the bread.
Not ready to bake these on the same day? No worries! Cover the unbaked pull-apart bread with plastic wrap and store it in the fridge overnight. Before you’re ready to bake the loaf, pull the loaf pan out of the fridge and allow the dough to rise. This will take longer since the dough is cold from the fridge.
Cover with a damp towel or reusable shower cap and let rise for a second time. In my 70-degree F kitchen, this took 3-4 hours until they had noticeably grown and looked puffy. Keep in mind that this step greatly depends on the temperature of your kitchen. Be sure not to bake this bread until the dough has risen; otherwise, it will bake up dense and gummy.
Since this is an enriched dough, it can take longer for the dough to rise. Additionally, the rise time will also depend on the temperature of your kitchen. For example, a cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker. Once the dough has risen, bake as normal.
Bake
To start, preheat your oven to 375 degrees F.
Next, place the sourdough pull-apart bread in the hot oven on the middle rack and bake for 80 – 90 minutes. Be sure to place a baking sheet underneath your loaf pan as the sticky sauce may bubble over!
Since this loaf takes longer to bake due to the caramel sauce on the bottom of the pan, I highly suggest investing in a digital thermometer. Then, continually check the internal emperature of the loaf while it is baking to ensure it’s fully baked and not raw in the center. Remember, a baked sourdough sandwich loaf will have an internal temperature of 190-200 degrees F.
If you notice the top of your loaf is browning too quickly, cover it with a piece of aluminum foil and continue to bake.
Once it’s done, remove from the oven and place the bread pan on a wire rack. Leave the loaf in the pan for an extra 5-10 minutes before removing it. This helps the caramel sauce to thicken and stick to the top of the bread.
Finally, while it is still warm, place a serving plate on top of the loaf pan and then flip to remove the pull-apart loaf from the baking dish.
Maple Glaze
In a medium bowl, add the powdered sugar, melted butter, maple syrup, and heavy cream. Whisk until smooth.
Drizzle on top of the loaf, pull apart the slices, and serve warm. Enjoy!
How to Serve
Serve the pull-apart bread warm on a serving platter right out of the oven. Drizzle the maple glaze over the top of the dough, and let everyone pull apart the fluffy layers by hand. It’s perfect for a cozy breakfast or as a fun twist on monkey bread for the holidays.
How to Store
Wrap the sourdough pull-apart bread tightly in plastic wrap or place it in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread by wrapping it in plastic wrap and then placing it in a freezer-safe container or a sealed plastic bag. When you’re ready to enjoy, let the bread thaw at room temperature or warm it in the oven to restore its delicious, sticky texture.
If you’re preparing the dough ahead of time, refrigerate the covered dough after shaping. Then, allow the dough to rise in a warm place before baking. Since this is an enriched dough, it may take longer to rise, so be sure to allow for extra time.
FAQs
Can I prepare the dough ahead of time and refrigerate it?
Yes, you can refrigerate the covered dough after shaping it to bake the next day. To begin, simply let the dough rise in a warm environment (like a cozy spot in your kitchen) before baking. However, keep in mind that because this is an enriched dough, the rise time may take longer, especially when chilled. When you’re ready to bake, let the dough pieces come to room temperature and rise again until they are puffy before putting them in the oven.
Can I use a Bundt pan or tube pan instead of a loaf pan for this recipe?
Yes! While the recipe calls for a 9 x 5-inch loaf pan, you can also use a Bundt pan or tube pan for a different presentation. In fact, the shape of these pans helps to create a beautiful pull-apart loaf, similar to a traditional Hungarian coffee cake or bubble loaf. Just be sure to coat the pan with nonstick cooking spray to prevent the dough from sticking, especially with the sticky sauce on the bottom.
Can I make this recipe with biscuit dough instead of sourdough?
This recipe was designed with a sourdough starter for flavor and texture, but if you’re short on time, you could try it with biscuit dough. However, keep in mind that you’ll be skipping the entire bulk fermentation process, which is part of the charm of this recipe. Ultimately, if you love sourdough recipes, this pull-apart bread is worth the extra time.
Happy baking!
More Recipes Like This:
Caramel Apple Sourdough Pull-Apart Bread
Cinnamon Raisin Swirl Sourdough Bread
Cheese & Garlic Sourdough Pull-Apart Bread
Soft and Fluffy Sourdough Dinner Rolls Recipe
Whole Wheat Sourdough Sandwich bread
Maple Pecan Pull-Apart Sourdough Bread Recipe
Fluffy slices of Maple Pecan Sourdough Pull Apart Bread drizzled with sweet maple glaze combines rich flavors of maple and pecans in an easy-to-make recipe that everyone will enjoy.
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Ingredients
Pull-Apart Dough
- 65 grams (heaping 1/4 cup) active starter
- 300 grams (1 1/3 cups) warm water
- 57 grams (4 Tablespoons) unsalted butter, melted
- 25 grams (2 Tablespoons) sugar
- 400 grams (2 3/4 cups + 1 Tablespoon) bread flour
- 100 grams (3/4 cup) all-purpose flour
- 9 grams (1 1/2 teaspoons) salt
Homemade Sticky Topping
- 160 grams (3/4 cup) light or dark brown sugar
- 80 grams (1/4 cup) honey
- 113 grams (1/2 cup) unsalted butter
- 3 grams (1/2 teaspoon) salt
- 80 grams (3/4 cup) pecans, chopped
Cinnamon Filling
- 44 grams (3 Tablespoons) unsalted butter, softened
- 110 grams (1/2 cup) light or dark brown sugar
- 8 grams (1 Tablespoons) ground cinnamon
Maple Glaze
- 96 grams (3/4 cup) powdered sugar
- 28 grams (2 Tablespoons) unsalted butter, melted
- 60 grams (3 Tablespoons) pure maple syrup
- 45 grams (3 Tablespoons) heavy cream
Instructions
You can find two Sample Baker's Schedules below!
Make the Dough
1. In a large mixing bowl, whisk together active starter, warm water (no hotter than 110 degrees F), melted butter, and sugar. Then add the flour and salt to the wet ingredients and mix with a Danish dough whisk until all the flour has been incorporated. The bread dough will be shaggy and a little sticky.
65g (heaping 1/4 c) starter, 300g (1 1/3 c) warm water, 57g (4 T) unsalted butter, melted, 25g (2 T) sugar, 400g (2 3/4 c + 1 T) bread flour, 100g (3/4 c) all-purpose flour, 9g (1 1/2 tsp) salt
2. Cover the bowl with a damp tea towel, plastic wrap or a reusable shower cap. Let the dough rest for 30 minutes to an hour to allow the gluten to relax a little bit.
Knead the Dough
3. First, wet your fingers so the dough doesn’t stick to them. Then, take a piece of the bread dough, pull it upwards, and fold it towards the center of the dough. Push the heel of your hand into the dough.
4. Turn the bowl clockwise a quarter turn and repeat the same motion. Continue to knead the dough for about 20 seconds. The dough should become more stiff and smooth looking.
5. Grease another bowl with butter and place the dough with the seam side down.
Bulk Fermentation
6. Cover the bowl again and let the dough rise till doubled in size. In my 70-degree F kitchen, the bulk rise will take anywhere from 8-10 hours. If your kitchen is cooler, then this will take longer. If your kitchen is warmer, then it will take less time.
Once the dough has just about doubled in size, proceed to prepare the homemade sticky sauce!
Homemade Sticky Topping
7. To a medium pot, add brown sugar, honey, butter, and salt. Place over low heat and stir often until the butter and sugar have melted.
160g (3/4 c) brown sugar, 80g (1/4 c) honey, 113g (1/2 c) unsalted butter, 3g (1/2 tsp) salt
8. When the sugar and butter are combined, remove from the heat and pour into a small bowl to cool slightly. Set aside.
Shape the Dough
9. Once the dough has doubled in size, remove the bowl cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downward. Punching the dough helps to release all the gas. This creates a tighter crumb that you want for the sourdough pull-apart bread.
10. Remove the dough onto a non-floured surface. With a rolling pin, roll the bread dough into a large 12 x 12-inch square (it doesn't need to be exact). Spread the softened butter over the entire surface of the dough.
44g (3 T) unsalted butter, softened
11. In a small bowl, stir together the brown sugar and spices. Sprinkle the cinnamon sugar mixture on the entire surface of the dough. With a pizza cutter or sharp knife, slice the dough into 16 even pieces. *see photos above*
110g (1/2 c) light or dark brown sugar, 8g (1 T) cinnamon
12. Grease and line a 9 x 5-inch loaf pan with butter and parchment paper before pouring all of the homemade sticky sauce to the bottom of the pan. Sprinkle the roughly chopped pecans on top.
80g (3/4 c) chopped pecans
13. Take a piece of cut dough, place it at one edge of the loaf pan. Repeat with the remaining pieces of dough until you've filled the whole loaf pan. Sprinkle any remaining brown sugar mixture over the top of the bread.
Not ready to bake these on the same day?
No worries! Cover the unbaked pull-apart bread with plastic wrap and store it in the fridge overnight. Before you’re ready to bake the loaf, pull the loaf pan out of the fridge and allow the dough to rise. This will take longer since the dough is cold from the fridge.
14. Cover with a damp towel or reusable shower cap and let rise for a second time. In my 70-degree F kitchen, this took 3-4 hours until they had noticeably grown and looked puffy. This step greatly depends on the temperature of your kitchen. Do not bake this bread until the dough has risen; otherwise, it will bake up dense and gummy. See photos above for reference.
*Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer bulk fermentation and final rise, while a warmer kitchen will be quicker. Then bake as normal.
Bake
15. Preheat your oven to 375 degrees F.
16. Place the sourdough pull-apart bread in the hot oven on the middle rack and bake for 80-90 minutes. Be sure to place a baking sheet underneath your loaf pan as the sticky sauce may bubble over.
This loaf takes longer to bake due to the caramel sauce on the bottom of the loaf pan. I highly suggest investing in a digital thermometer. Continually check the internal temperature of the loaf while it is baking to be sure that the loaf is fully baked and not raw in the center. A baked loaf will have an internal temperature of 190-200 degrees F.
If you notice the top of your loaf is browning too quickly, cover it with a piece of aluminum foil and continue to bake.
17. Remove from the oven and place the bread pan on a wire rack. Keep the pan loaf in the tin pan for an extra 5-10 minutes before removing it. This helps the caramel sauce to thicken and stick to the top of the bread.
18. While it is still warm, place a serving plate on top of the loaf pan and then flip to remove the pull-apart loaf from the baking dish.
Maple Glaze
19. In a medium bowl, add the powdered sugar, melted unsalted butter, maple syrup, and heavy cream. Whisk until smooth. Drizzle on top of the loaf, pull apart the slices, and serve warm. Enjoy!
96g (3/4 c) powdered sugar, 28g (2 T) unsalted butter, 60g (3 T) maple syrup, 45g (3 T) heavy cream
Notes
Two Baker’s Schedule
Bake the Same Day:
7 am: Make the Dough
7:30 am: Knead the Dough & Bulk Ferment
5 pm: Shape
5 pm: Second Rise
9 pm: Bake
Bake the Next Day:
9 pm: Make the Dough
10 pm: Knead the Dough
10 pm: First Rise
Next Morning:
7 am: Shape
7 am: Second Rise
11 am: Bake
How to Store
If you have leftovers, keep them in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread in plastic wrap and place it in the fridge. When you’re ready to enjoy it again, just reheat slices in a microwave-safe dish for about 15-20 seconds to warm it back up.
