Nutmeg and Pecan Braided Bread Recipe
Introduction
This Nutmeg and Pecan Braided Bread is a delightful blend of warm spices and crunchy nuts, perfect for breakfast or an afternoon treat. Its tender, buttery dough braided with a nutmeg-spiced filling makes an impressive yet approachable homemade bread. Whether for a special occasion or everyday indulgence, this recipe will fill your kitchen with inviting aromas.
Ingredients
- 1 package active dry yeast (2 1/4 teaspoons)
- ¼ cup warm water
- ¼ cup butter (room temperature)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ½ cup milk (scalded)
- 2 large eggs
- 2¾ cups all-purpose flour (may need extra)
- ¼ cup unsalted butter (room temperature)
- ½ cup powdered sugar
- 1 teaspoon milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon nutmeg
- ⅔ cup chopped pecans (optional, toasted for extra flavor)
Instructions
- Step 1: Place the yeast in a small bowl, add warm water, stir to dissolve, and let it set.
- Step 2: Scald the milk by heating it until small bubbles form around the edge (about 185°F). Pour the milk into a stand mixer bowl, then add butter, sugar, and salt. Stir to combine and let the mixture cool.
- Step 3: Beat the eggs and add to the milk mixture along with the dissolved yeast. Stir to combine.
- Step 4: Using a dough hook, gradually add the flour one cup at a time until a stiff dough forms, adding extra flour if needed for the right consistency.
- Step 5: On a floured surface, knead the dough for 5 minutes until smooth and elastic.
- Step 6: Place the dough in an oiled bowl, cover with plastic wrap and a towel, and let it rise in a warm place for 1 to 1 ½ hours. Alternatively, let it rise overnight in the refrigerator.
- Step 7: In a small bowl, combine softened butter, powdered sugar, milk, nutmeg, and vanilla extract. Mix until smooth and creamy to make the nutmeg filling.
- Step 8: Punch down the dough and roll it out on a floured surface into a 15″ x 12″ rectangle. Spread the nutmeg filling evenly over the dough.
- Step 9: Cut the rectangle into three strips, each 5″ x 12″. Sprinkle chopped pecans over each strip.
- Step 10: Roll each strip lengthwise gently, then place them side-by-side and braid them together. Tuck the ends under the braid.
- Step 11: Transfer the braided dough to a greased bread pan. Cover with a towel and let it rise in a warm, draft-free place for 1 hour.
- Step 12: Preheat the oven to 350°F. Bake the bread for 50-60 minutes, until the internal temperature reaches 200°F. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Toast the pecans before adding for extra crunch and flavor.
- If preferred, substitute half or all of the milk with buttermilk for a tangier taste.
- Use fresh grated nutmeg instead of pre-ground for a more vibrant spice flavor.
- For a sweeter glaze, add a little lemon juice or cream cheese to the powdered sugar icing.
Storage
Store the bread in an airtight container or plastic bag at room temperature for up to two days. For longer storage, wrap the uncut loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving. Reheat slices gently in a toaster or oven to refresh the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this bread without a stand mixer?
Yes, you can mix and knead the dough by hand on a floured surface. It will take a bit more effort, but knead until the dough is smooth and elastic, about 8-10 minutes.
Can I skip the pecans or use a different nut?
Absolutely! Pecans are optional and can be omitted or replaced with walnuts, almonds, or even hazelnuts, toasted for better flavor and crunch.
Print
Nutmeg and Pecan Braided Bread Recipe
- Total Time: 3 hours 30 minutes
- Yield: 10 servings 1x
Description
This Nutmeg and Pecan Braided Bread is a deliciously aromatic and buttery yeast bread, enriched with warm nutmeg and crunchy pecans. Perfect for breakfast or a sweet snack, the bread features a soft, tender crumb braided with a nutmeg-spiced filling, finished with a light dusting of powdered sugar glaze. It combines traditional baking techniques with comforting flavors, making it a delightful homemade treat.
Ingredients
Scale
Dough Ingredients
- 1 package active dry yeast (2 1/4 teaspoons)
- ¼ cup warm water
- ¼ cup butter (room temperature)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ½ cup milk (scalded)
- 2 large eggs
- 2¾ cups all-purpose flour (may need extra)
Nutmeg Filling
- ¼ cup unsalted butter (room temperature)
- ½ cup powdered sugar
- 1 teaspoon milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground nutmeg
Topping
- ⅔ cup chopped pecans (optional to toast)
Instructions
- Activate yeast: Place the active dry yeast in a small bowl and add the warm water. Stir gently to dissolve the yeast and set aside until it starts to foam.
- Scald the milk: Heat the milk until small bubbles form around the edges, either on the stovetop or using a microwave at 70% power in 20-second intervals. Scalding stops enzymes that can inhibit yeast growth. Let the milk cool slightly before use.
- Mix wet ingredients: In the bowl of a stand mixer, combine the scalded milk, room temperature butter, granulated sugar, and salt. Stir to combine and allow to cool to a warm temperature. Beat the eggs separately and add them along with the activated yeast mixture to the milk mixture. Stir well to combine.
- Form the dough: Using a dough hook attachment, gradually add the all-purpose flour, about one cup at a time. Continue mixing until a stiff dough forms. You may need to add a little more flour to achieve the right consistency.
- Knead the dough: Transfer the dough to a floured surface and knead by hand for about 5 minutes until smooth and elastic.
- First rise: Place the dough in an oiled bowl, cover with plastic wrap and a towel, and let it rise in a warm, draft-free place for 1 to 1½ hours until doubled in size. Optionally, the dough can be refrigerated overnight for a slow rise.
- Prepare the nutmeg filling: In a small bowl, combine the softened butter, powdered sugar, milk, vanilla extract, and ground nutmeg. Mix thoroughly until the filling is smooth and creamy.
- Shape the dough: Punch down the risen dough and roll it out on a floured surface into a 15 x 12-inch rectangle. Spread the nutmeg filling evenly over the dough surface.
- Cut and add pecans: Cut the dough into three strips, each approximately 5 x 12 inches. Sprinkle chopped pecans evenly over each strip.
- Roll and braid: Roll each strip lengthwise into a tight log. Arrange the three rolls side by side and braid them together. Tuck the ends under to secure the braid.
- Second rise: Transfer the braided dough into a greased bread pan. Cover with a towel and let it rise again in a warm, draft-free spot for about 1 hour until puffy.
- Bake the bread: Preheat the oven to 350°F (175°C). Bake the bread for 50 to 60 minutes until the internal temperature reaches 200°F (93°C) and the crust is golden brown.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Storage: Store the bread in an airtight container or plastic bag for up to two days at room temperature.
- Freezing: For longer storage, wrap the uncut loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Notes
- Scalding the milk is essential to improve the dough texture and yeast performance.
- Adjust flour amounts as needed to create a dough that is stiff but still pliable.
- To enhance flavor, pecans can be lightly toasted before sprinkling over the filling.
- The dough can be made ahead by refrigerating overnight after the first rise to develop flavor.
- Ensure the bread is completely cooled before slicing to prevent crumbling.
- Freezing wrapped bread preserves freshness and flavor for up to three months.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: nutmeg bread, pecan bread, braided bread, homemade bread, sweet bread, nutmeg pecan bread
