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Maple Pecan Pumpkin Bread Recipe

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4.4 from 7 reviews

Maple Pecan Pumpkin Bread is a soft and moist pumpkin quick bread infused with warm autumn spices and crunchy pecans. This comforting loaf is generously drizzled with pure maple syrup while still warm, allowing the syrup to soak into the top and deliver a perfect balance of sweetness and rich maple flavor in every slice.

Ingredients

Bread

  • 1 ¾ cups (219 g) all-purpose flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (109 g) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 can (15 ounces) pure pumpkin
  • ⅓ cup orange juice
  • ¾ cup (82 g) pecans, chopped, plus 2 tablespoons for topping

Topping

  • ⅓ cup pure maple syrup

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick cooking spray or line it with parchment paper leaving some overhang for easy removal of the bread after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, whisk granulated sugar, vegetable oil, eggs, vanilla extract, and molasses together until the mixture is smooth and uniform.
  4. Add Pumpkin and Juice: Stir in the pure pumpkin and orange juice into the wet ingredient mixture until fully blended.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the pumpkin wet mixture and stir gently until just combined, being careful not to overmix to keep the bread tender.
  6. Fold in Pecans: Fold in ¾ cup of the chopped pecans evenly into the batter to add crunch and flavor throughout the bread.
  7. Prepare for Baking: Pour the batter evenly into the prepared loaf pan. Sprinkle the remaining 2 tablespoons chopped pecans evenly over the top to create a crunchy topping.
  8. Bake the Bread: Bake in the preheated oven for 70 to 85 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly during baking, cover loosely with aluminum foil to prevent burning.
  9. Apply Maple Syrup: Remove the bread from the oven and let it cool in the pan for about 10 minutes. While it is still warm, slowly pour the pure maple syrup evenly over the top to soak into the bread, enhancing sweetness and flavor.
  10. Cool and Serve: Allow the bread to cool completely to room temperature in the pan before using the parchment overhang to lift it out and slice for serving.

Notes

  • Use room temperature eggs to ensure better mixing and texture.
  • Parchment paper overhang helps remove the bread easily from the pan without breaking.
  • If you prefer less sweetness, reduce the sugar slightly or use less maple syrup topping.
  • Storage: Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • For extra moisture and flavor, you can toast the pecans lightly before adding them to the batter.

Find it online: https://bitezly.com/maple-pecan-pumpkin-bread-recipe/