Nutmeg and Pecan Braided Bread

Bake a loaf of this delicious nutmeg-flavored Braided Bread, 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. I find it hard to find recipes with nutmeg, and this bread is all about that.

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

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

Variations

Make simple changes for some different flavors.

• You can substitute nutmeg for cardamom or cinnamon. The Baking with Spices list has more spices to use.
• Mix spices like cinnamon and nutmeg, or 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 a bit of 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 out onto a floured board and knead for about 5 minutes until smooth. Put the dough into a greased bowl and let it rise for 1 to 1 1/2 hours, or refrigerate 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, 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 their nutty fragrance. This should take about two minutes. Remove from the skillet and let cool.

Step 11. Roll each strip longwise, then 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, then transfer the braided bread dough to 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 easily remove the baked bread from a bread pan, spray the bottom of the pan with cooking spray, then cut a piece of parchment paper to fit the bottom and sides of the pan, with a bit of 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.
• If you enjoy working with yeast doughs, try making these hot cross buns. They’re soft, spiced, and a great next bake once you’re comfortable with this bread.
• Spiced Orange Cranberry Bread has been pinned over 8,000 times. We love this bread so much that we make two loaves at a time.
• Pumpkin Cranberry Bread with Orange Glaze is perfect for fall and Thanksgiving. You will love its delicious flavors and warming spices.
• Spiced Apple Cider Oatmeal Bread makes a hearty, delicious slice of apple-flavored bread.
• Crescent Roll Cinnamon Rolls have always been a favorite and so easy to make.
• If you love sourdough, try this recipe for Sourdough Brioche, which 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, freeze well, and make great food gifts.
• These Butter Pecan Blondies are thick, rich, and chewy with browned butter and toasted pecans.

Recipe

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

  

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