Nutmeg and Pecan Braided Bread

Bake a loaf of this delicious nutmeg flavored Braided Bread that is studded with lots of pecans and just the right amount of sweetness. This egg-enriched yeast bread is fluffy inside and bakes golden brown outside with a pretty braided top.

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Nothing is better than the aroma of a beautiful loaf of homemade bread baking in your oven. And, I find it hard to find recipes with nutmeg, and that is what this bread is all about.

This sweet yeasted bread has a unique flavor, with a rich and creamy nutmeg butter filling and roasted pecans scattered throughout the loaf; it is then rolled and artfully braided.  As a kid, I thought this bread was the best thing ever and is still a favorite.

You might know this bread as Sweet Easter Bread or German Sweet Bread. The original recipe I found in the '70s is called Sweet Nut Braid. No matter what, this is delicious throughout the year.

Making bread takes time; the process can't be rushed, but then, after several hours of smelling that enticing aroma, you finally pull from your oven a fragrant golden brown loaf of bread that tastes insanely delicious.

Jump to:

• Recipe Highlights
• Variations
• Bread Ingredients
• How To Make Pecan Nutmeg Bread
• Bread FAQ's
• More favorite bread recipes
• More Pecan Recipes
• More to make and eat!
• Recipe

Variations

Make simple changes for some different flavors

• Change the nutmeg to cardamom or cinnamon. You can find more spices to use on the Baking with Spices list.
• Mix spices together, such as cinnamon and nutmeg, or simply add some pumpkin pie spice.
• Change the pecans to walnuts or pistachios.
• You can drizzle the top of the bread with a simple powdered sugar icing for some sweetness.

Bread Ingredients

• Active dry yeast
• Water
• Unsalted butter - room temperature
• Granulated sugar
• Salt
• Whole milk for richness
• Large eggs
• All-purpose flour
• Powdered Sugar
• Vanilla extract
• Ground nutmeg - try grating some fresh nutmeg for the best flavor
• Chopped pecans -try toasting pecans for a great nutty flavor

How To Make Pecan Nutmeg Bread

Start with a sweet, tender, egg-rich dough

Step 1.  In a small bowl or ramekin, mix the yeast with warm water to dissolve

Step 2. Add the milk to a glass measuring cup and heat it in the microwave until hot. Then add it to a stand mixer bowl with the softened butter, sugar, and salt and stir until combined. Now, let this mixture cool.

Step 3. Beat the eggs together, add to the milk mixture, then add the yeast and stir until it's combined.

Step 4. Fit the mixer with the dough hook. Next, add the flour one cup at a time until a stiff dough forms.

Step 5. Turn the dough on a floured board and knead for about five minutes until smooth. Put the dough into a greased bowl and let rise for about 1 to 1 ½ hours, or let it rise in the refrigerator overnight.

Dough rising tip - Make sure there is room in the bowl for the dough to double in size. I like to cover the bowl with plastic wrap and then a towel and place it in a warm, draft-free place.

Step 6. While the dough is rising, make the nutmeg butter filling by mixing the softened butter, powdered sugar, milk, nutmeg, and vanilla

Step 7. Turn the dough onto a floured board and roll the dough into a 12" x 15"rectangle.

Step 8. Spread the butter filling over the dough.

Step 9. Cut the dough into three strips that are 5" wide.

Step 10. Top the dough with chopped pecans; if you have time, toast the pecans first for a truly nutty flavor.

How to toast pecans on the stovetop - This takes just a few minutes. Place the pecans in a dry skillet over medium-low heat, stirring frequently until you can smell the nutty fragrance of the pecans. This should take about two minutes. Remove from the skillet and let cool.

Step 11. Roll each strip up long-wise in rolls and lay the rolls side-by-side. If the filling oozes out of the roll, you can scrape it off and spoon it into the end of the roll.

Starting at the top, braid the three rolls together. Turn the ends under the braid and then transfer the braided bread dough into a prepared bread pan.

Cover the bread pan with a towel and let the dough rise in the pan for 1 hour.

Bread pan tip - To remove the baked bread easily from a bread pan, spray the bottom of the pan with cooking spray, then cut a piece of parchment paper to fit into the bottom and sides of the pan with a bit of an overhang. When the bread is baked, remove the bread, pulling the parchment paper ends.

Or, buy this amazing silicone bread lifter that works like a charm.

Step 12. Bake the bread at 350 degrees F. for 50-60 minutes. You can check the temperature of the bread with a digital thermometer to make sure it is done; it should be 200 degrees. When the bread is done, let it sit for 10 minutes in the pan, then remove to a cooling rack. Slice and enjoy

Note: Please check the top of your bread; if it is getting too brown, cover it with a piece of foil or parchment paper.

Baked and sliced, this sweet and tender homemade Sweet Nut Braid is filled with buttery nutmeg and pecans—a delicious slice to serve with your morning coffee or tea.

Bread FAQ's

More favorite bread recipes

• Cinnamon Pull-Apart Bread is similar to cinnamon monkey pull-apart but much faster and easier to make.
• Spiced Orange Cranberry Bread has been pinned over 8000 times. We love this bread so much and make two loaves at a time.
• Pumpkin Cranberry Bread with Orange Glaze is perfect to serve in the fall and for Thanksgiving. You will love all the delicious flavors and warming spices.
• Spiced Apple Cider Oatmeal Bread makes a hearty slice of delicious apple-flavored bread.
• Crescent Roll Cinnamon Rolls are always a favorite and so easy to make.
• If you love sourdough, try this recipe for Sourdough Brioche that bakes up soft and tender.

More Pecan Recipes

• For pecan lovers, these Mini Pecan Tarts are always a favorite anytime I serve them. They are perfect for the holidays; they freeze well and make great gifts for food.
• These Butter Pecan Blondies are thick, rich, and chewy with browned butter and toasted pecans.

More to make and eat!

Recipe

First published: July 8, 2022; last updated: Dec. 21, 2024, for better readability.

  

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