Maple Pumpkin Bread Recipe
This Maple Pumpkin Bread is a moist, flavorful quick bread perfect for fall. It combines the warm spices of pumpkin pie spice and cinnamon with a sweet maple-infused batter. A crumbly pecan topping adds a delightful crunch, and a smooth maple glaze finishes it off, making it an irresistible treat for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (9x5 inch) serving approximately 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Nut Topping
- ½ cup finely chopped pecan or walnuts
- 3 tablespoons brown sugar (packed)
- ¼ cup all purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (melted)
Bread Batter
- 1–¾ cups all purpose flour
- 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
- 1–¼ cups canned pumpkin puree
- ¼ cup milk
- 1¼ teaspoons maple extract
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon maple extract
Instructions
- Prepare the Nut Topping: In a small bowl, stir together the chopped nuts, brown sugar, flour, ground cinnamon, salt, and melted butter with a fork until crumbly. Transfer this mixture to the refrigerator to chill while you prepare the bread batter.
- Preheat the Oven: Set your oven to 350°F (175°C) and position a rack in the center. Grease a 9×5 inch loaf pan to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 1-¾ cups all purpose flour, pumpkin pie spice, 2 teaspoons cinnamon, baking soda, baking powder, and salt. Ensure the spices are evenly distributed.
- Mix Wet Ingredients: In another bowl, whisk the eggs, granulated sugar, oil, pumpkin puree, maple extract, and milk until well combined and smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula or wooden spoon just until combined. Avoid over-mixing to keep the bread tender.
- Assemble and Bake: Pour the batter into the greased loaf pan and spread it evenly. Sprinkle the chilled nut topping evenly over the batter. Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. To prevent excessive browning, loosely tent the pan with foil during the last 20 minutes of baking. Once baked, remove from oven and place on a wire rack to cool.
- Prepare the Icing: In a small bowl, whisk together powdered sugar, milk, and maple extract until smooth. Adjust consistency by adding more powdered sugar to thicken or more milk to thin as needed.
- Glaze the Bread: Carefully remove the bread from the pan and place it on a wire rack over parchment paper. If any nuts fall off the topping, gently press them back on as the icing will act as glue. Use a spoon to drizzle the maple icing over the top of the bread. Allow the icing to set slightly before slicing and serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- To keep the bread moist, avoid overbaking; check with a toothpick starting at 50 minutes.
- The nut topping can be substituted with your favorite nuts like almonds or hazelnuts.
- Maple extract adds a natural flavor without adding extra sweetness; adjust quantity to taste.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: pumpkin bread, maple pumpkin bread, fall baking, quick bread, spiced bread, pumpkin recipe
Find it online: https://trendytasterecipes.com/maple-pumpkin-bread-recipe/
