Published: Oct 12, 2023 · Modified: Jan 29, 2024 by Allison · 5 Comments

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This pumpkin bread is rich and flavorful, full of pumpkin, warm spices, and maple, with a buttery-crunchy topping. Serve this delicious quick bread for breakfast, dessert, or as a midday snack.

If you want your pumpkin bread with a little something extra, this is the recipe for you! The combination of pecans, maple, and pumpkin make this recipe a winner. Try our Maple Gingerbread Cake and Spice Cake, too!

This recipe is

Soft and moist: Pumpkin puree and vegetable oil keep this bread moist with a tender crumb.

Packed with seasonal flavor: An incredible combination of pumpkin, warm spices, maple, and pecans.

Easy: Even with three components this recipe comes together quickly and easily. No special equipment needed.

Piled high with toppings: The star of this bread is the buttery-crunchy topping which gets covered in a sweet maple icing.

Ingredient spotlight: maple extract

Maple extract can be purchased on the spice aisle in grocery store near the vanilla extract. It has a very concentrated maple flavor that stands up well to the other flavors in this recipe.

Maple extract is used twice, in the bread itself as well as in the icing.

Tips: baking with pumpkin

Canned pumpkin puree is recommended for this recipe. It produces a consistent result when used in baked goods. Libby’s is my favorite brand. I have tested recipes with generic and even organic brands and Libby’s is almost always superior.

Be sure to buy pumpkin puree not pumpkin pie filling which comes sweetened and spiced.

Serving and storage

Serve at room temperature or slightly warm.

Store leftovers tightly covered at room temperature for up to 2 days.

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Recipe

Maple Pumpkin Bread

This pumpkin bread is rich and flavorful, full of pumpkin, warm spices, and maple, with a buttery-crunchy topping.

5 from 6 votes

Course: Breakfast

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Calories: 417kcal

Ingredients

Maple icing:

Instructions

Bread:

• Preheat oven to 350°F with a rack in the center of the oven. . Grease a 9×5 loaf pan.

• In a large bowl, combine flour, spices, baking soda, baking powder, and salt.

• In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, maple extract, and milk until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.

• Pour the batter into the prepared pan and spread it into an even layer. Sprinkle the nut topping over the batter. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs on it. I loosely tent the pan with foil during the last 20 minutes of bake time to keep the top from getting too dark. Place the pan on a wire rack to cool.

Icing:

• Whisk all ingredients until smooth. Adjust the consistency as necessary by adding more powdered sugar (to thicken) or more milk (to thin). Remove the bread from the pan and place it on a wire rack set over a piece or parchment paper. If any nuts come off the top just lightly press them back on, the icing will act as glue. Use a spoon to drizzle icing over the top of the bread. Allow the icing to firm up a bit before slicing and serving.

Notes

Nutrition

Calories: 417kcal | Carbohydrates: 59g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 250mg | Potassium: 192mg | Fiber: 2g | Sugar: 37g | Vitamin A: 4902IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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