09/14/2026
Those of you who know me closely know I don’t experiment, hardly ever w new flavors. I have in my mind a flavor profile I think would be good and kind of understand already the amounts needed and just go for it. Sometimes, I tweak it up the second time I make it but it generally turns out pretty good. For this weeks new flavor loaf, the maple pecan, there were a few variables I was concerned about. So I looked up some recipes, decided on two I wanted to use and they’re in the works now. One has more maple syrup and one has less. Basically that’s all I’m worried about. I also wanted to test them out in my ovens bc loaves w any type of sugar in the dough tends to burn on the bottoms. So I am always careful and need to be mindful of that. Man I get ticked off when it gets too dark on the bottoms. So this loaf flavor profile I am excited for and want it perfect for you guys on the first try. I’ll let you know my verdict tomorrow!
Also, I’d love your thoughts, should I make a maple glaze for the loaf? Like I do for the cinnamon raisin? Or just leave it? Vote in the comments 🤎
