Maple Syrup Walnut Toast Bread: A Warm, Nutty Loaf with Sweet Maple Aroma

Why You’ll Love This Recipe

It’s warm, aromatic, and naturally sweetened, with toasted walnuts adding crunch and character. The bread slices beautifully, toasts perfectly, and serves as an ideal base for both sweet and savory toppings.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour or bread flour
Provides structure, helping the loaf rise tall and slice cleanly.

Maple syrup
Naturally sweetens the bread while giving it that classic maple aroma and flavor.

Walnuts
Add crunch, warmth, and nutty depth—especially when toasted beforehand.

Yeast
Allows the loaf to rise into a soft, pillowy texture ideal for toasting.

Milk or warm water
Hydrates the dough and contributes to a tender crumb.

Butter
Adds richness, moisture, and a soft texture to each slice.

Salt
Balances sweetness and enhances the flavor of both maple and walnuts.

Directions

Begin by warming the milk or water until just lukewarm. Combine it with yeast and a drizzle of maple syrup to activate the yeast. Let it sit until foamy. In a large bowl, mix flour and salt. Add melted butter, the remaining maple syrup, and the activated yeast mixture. Stir until a shaggy dough forms.

Knead on a floured surface until smooth and elastic. Fold in the toasted walnuts, distributing them evenly. Place the dough in a greased bowl, cover, and allow it to rise until doubled in size.

Punch down the dough and shape it into a loaf. Transfer to a greased loaf pan and let it rise again until it reaches the top of the pan. Brush lightly with maple syrup for extra shine. Bake until golden brown and fragrant. Allow the loaf to cool before slicing to maintain structure.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Serves 8–10
Preparation time: 20 minutes
Rise time: 1 hour 30 minutes
Baking time: 30–35 minutes
Total time: about 2 hours 30 minutes

Storage/reheating

Store the bread wrapped airtight at room temperature for up to four days. Toast slices to revive freshness. For longer storage, freeze sliced bread and reheat directly in the toaster. Avoid refrigerating, as it dries out the loaf more quickly.

Variations and Customizations

Cinnamon Maple Toast Bread
Add a spoonful of cinnamon to the dough for warm, aromatic flavor.

Maple Pecan Bread
Swap walnuts for pecans for a buttery, slightly sweeter nut profile.

Cranberry–Walnut Maple Loaf
Fold dried cranberries into the dough for extra color and tang.

Brown Butter Maple Bread
Use brown butter instead of regular butter for deeper nuttiness.

Maple Oat Crust
Sprinkle rolled oats on top before baking for rustic crunch.

Savory Maple Loaf
Reduce maple syrup slightly and add rosemary for a sweet–savory twist.

Maple Cream Cheese Swirl
Add a thin ribbon of lightly sweetened cream cheese for a breakfast-style loaf.

Vegan Version
Use plant-based milk and swap butter for oil.

Whole Wheat Twist
Replace one-third of the flour with whole wheat flour for heartier texture.

Maple Glaze Finish
Brush with a maple–powdered sugar glaze once cooled for a dessert-style loaf.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, reduce the rise time slightly since instant yeast activates faster.

Do I have to toast the walnuts?

Toasting enhances flavor, but raw walnuts work too.

Can I make this bread sweeter?

Increase the maple syrup slightly, but add extra flour if needed.

Can I knead the dough in a stand mixer?

Yes, use the dough hook for ease.

Why is my bread dense?

It may not have risen fully or may need more kneading.

Can I use other nuts?

Yes—pecans, almonds, or hazelnuts all work.

Should I glaze the bread?

Optional, but it adds a lovely sheen and extra flavor.

Is maple syrup necessary?

For authentic flavor, yes—substitutes won’t replicate the same profile.

Can I use whole wheat flour only?

You can, but the loaf will be denser; combine with all-purpose flour for best texture.

Can I freeze the dough?

Yes, freeze after the first rise; thaw, shape, and bake later.

Conclusion

Maple Syrup Walnut Toast Bread brings together the cozy sweetness of maple and the warm crunch of toasted walnuts in a beautifully tender loaf. It’s versatile, comforting, and perfect for toasting, breakfast spreads, or enjoying plain with butter. Whether you bake it for weekend brunch or as a homemade gift, this aromatic bread delivers heartwarming flavor and simple elegance in every slice.

Looking for more tasty recipes? Visit our website for full details and follow us on Pinterest for daily food ideas to save and share