Introduction

Maple Pumpkin Bread is a delightful fall treat combining warm spices, rich pumpkin, and a touch of maple sweetness. Topped with a crunchy nut crumble and drizzled with a smooth maple glaze, this bread is perfect for cozy mornings or afternoon snacks.

A close-up view of a pumpkin-colored cake with one thick layer of moist texture, topped with a light beige icing that drips over the edge, covered with chopped nuts. Small pieces of cake and nuts are scattered around, all placed on a white marbled surface. The background is blurred with soft warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup finely chopped pecans or walnuts
3 tablespoons brown sugar (packed)
¼ cup all-purpose flour (for topping)
¾ teaspoon ground cinnamon (for topping)
¼ teaspoon salt (for topping)
2 tablespoons unsalted butter (melted)
1¾ cups all-purpose flour (for bread)
1½ teaspoons pumpkin pie spice
2 teaspoons cinnamon
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup granulated sugar
½ cup canola or vegetable oil
1¼ cups canned pumpkin puree
¼ cup milk (for bread batter)
1¼ teaspoons maple extract (for bread)
1 cup powdered sugar (for icing)
2 tablespoons milk (for icing)
¼ teaspoon maple extract (for icing)

Instructions

Step 1: Prepare the topping by stirring together chopped nuts, brown sugar, ¼ cup flour, ¾ teaspoon cinnamon, ¼ teaspoon salt, and melted butter with a fork. Transfer the mixture to the refrigerator while you make the bread batter.
Step 2: Preheat your oven to 350°F (175°C) and place a rack in the center. Grease a 9×5-inch loaf pan thoroughly.
Step 3: In a large bowl, whisk together 1¾ cups flour, pumpkin pie spice, 2 teaspoons cinnamon, baking soda, baking powder, and ½ teaspoon salt.
Step 4: In a separate bowl, whisk the eggs, granulated sugar, oil, pumpkin puree, maple extract, and ¼ cup milk until well combined.
Step 5: Pour the wet ingredients into the dry ingredients. Gently stir with a rubber spatula until just combined, avoiding over-mixing to keep the bread tender.
Step 6: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the chilled nut topping evenly over the batter.
Step 7: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. To prevent the top from over-browning, loosely tent the bread with foil during the last 20 minutes of baking.
Step 8: Remove the pan from the oven and set it on a wire rack to cool.
Step 9: While the bread cools, prepare the maple icing by whisking powdered sugar, milk, and maple extract until smooth. Adjust thickness by adding more powdered sugar to thicken or more milk to thin.
Step 10: Once the bread is cool, remove it from the pan and place it on a wire rack set over parchment paper. If any nuts fall off, gently press them back onto the bread. Drizzle the icing over the top. Let the icing set slightly before slicing and serving.

Tips & Variations

For extra texture, toast the nuts lightly before mixing into the topping.
Substitute pumpkin pie spice with a mix of ground cinnamon, nutmeg, and cloves if preferred.
Use maple syrup instead of maple extract for a more natural flavor, adjusting the liquid in the recipe slightly.
Try adding a handful of chocolate chips or dried cranberries to the batter for a twist.

Storage

Store maple pumpkin bread wrapped tightly at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to 1 week. Reheat slices gently in the microwave or oven before serving. The icing is best added fresh before serving but will keep well refrigerated if needed.

How to Serve

A close-up view of a single thick loaf cake with a deep brown base layer that looks moist and dense. The top layer has a chunky, crumbly texture made of small, uneven pieces in varying brown shades, resembling a nut and spice streusel topping. A light beige glaze is drizzled over the entire top surface, dripping down the sides in smooth, irregular streams. The cake sits on a metal cooling rack, placed on a white marbled surface. In the background, a blurred section of a pumpkin and a white-and-orange striped cloth can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth before using. Replace the canned pumpkin with an equal amount of cooked puree for best results.

Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. The texture may vary slightly, but it will still be delicious.