Maple Nut Coffee Bread Recipe

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Maple Nut Coffee Bread Recipe

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This recipe makes one large coffee cake, so it's great to take to potlucks. The maple flavorings is a nice change from the more common fruit fillings.
Recommended: Maple Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1 tablespoon active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon maple flavoring
  • 1/8 teaspoon ground cardamom
  • 3-1/2 cups all-purpose flour
  • FILLING:
  • 1 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 teaspoon maple flavoring
  • 6 tablespoons butter, softened
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon maple flavoring
  • 2 to 3 tablespoons milk

Directions

In a large bowl, dissolve yeast in warm water. Add milk, shortening, sugar, egg, salt, maple flavoring, cardamom and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, grease a baking sheet or 14-in. pizza pan or line with foil. For filling, combine the brown sugar, pecans, cinnamon and maple flavoring; set aside.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each into a 14-in. circle; place one on prepared pan. Spread with a third of the butter; sprinkle with a third of the filling. Top with a second circle of dough; top with butter and filling. Repeat. Pinch to seal.
Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge five to six times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown. For glaze, combine the sugar, maple flavoring and enough milk to achieve desired consistency; set aside.
Carefully remove bread from pan by running a metal spatula under it to loosen. Transfer to a wire rack. Drizzle with glaze. Cool completely or serve while slightly warm. Yield: 1 loaf.
Originally published as Maple Nut Coffee Bread in Best of Country Breads 2000, p84

Nutritional Facts

1 piece: 310 calories, 10g fat (4g saturated fat), 27mg cholesterol, 210mg sodium, 50g carbohydrate (28g sugars, 1g fiber), 4g protein.

  • 1 tablespoon active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon maple flavoring
  • 1/8 teaspoon ground cardamom
  • 3-1/2 cups all-purpose flour
  • FILLING:
  • 1 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 teaspoon maple flavoring
  • 6 tablespoons butter, softened
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon maple flavoring
  • 2 to 3 tablespoons milk
  1. In a large bowl, dissolve yeast in warm water. Add milk, shortening, sugar, egg, salt, maple flavoring, cardamom and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, grease a baking sheet or 14-in. pizza pan or line with foil. For filling, combine the brown sugar, pecans, cinnamon and maple flavoring; set aside.
  4. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each into a 14-in. circle; place one on prepared pan. Spread with a third of the butter; sprinkle with a third of the filling. Top with a second circle of dough; top with butter and filling. Repeat. Pinch to seal.
  5. Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge five to six times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
  6. Bake at 375° for 25-30 minutes or until golden brown. For glaze, combine the sugar, maple flavoring and enough milk to achieve desired consistency; set aside.
  7. Carefully remove bread from pan by running a metal spatula under it to loosen. Transfer to a wire rack. Drizzle with glaze. Cool completely or serve while slightly warm. Yield: 1 loaf.
Originally published as Maple Nut Coffee Bread in Best of Country Breads 2000, p84

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