Maple Pumpkin Pecan Bread

Maple Pumpkin Pecan Bread is a tender, moist quick bread with warm spice notes, maple sweetness, and a pecan crunch. The pumpkin puree keeps the crumb soft while the batter bakes through evenly, and a light hand with mixing prevents the bread from turning tough.

Ingredients for Maple Pumpkin Pecan Bread

All-purpose flour forms the structure. Baking powder and baking soda lift the bread so it rises evenly in the pan. Salt balances sweetness and brings out spice flavors. Cinnamon, ginger, nutmeg, and cloves add warmth and depth. Pumpkin puree provides moisture and a subtle earthiness that lets the spices shine. Maple syrup sweetens with a deeper flavor than sugar alone, while vegetable oil keeps the crumb tender and moist. Eggs bind the batter and add richness. Pecans, chopped and stirred in at the end, add texture and a toasty note that pairs perfectly with maple and pumpkin.

Why This Maple Pumpkin Pecan Bread Works

Pumpkin puree is mostly water, which hydrates the flour and keeps the finished bread from drying out. The baking soda reacts with the acidic pumpkin to create lift, while baking powder adds a secondary rise so the bread rises steadily and doesn’t collapse as it cools.

Mixing the dry ingredients separately and combining them gently with the wet ingredients prevents overdeveloping the flour, which would make the crumb tight and rubbery. Folding in the pecans at the very end keeps them from breaking up during mixing, so they stay visible and crunchy in every slice.

The bread bakes at a moderate temperature long enough for the heat to reach the center and set the structure, but not so hot that the outside browns before the inside is done. An instant-read thermometer at the center should read 205°F (96°C) when the loaf is ready.

Mistakes To Avoid

Overmixing the batter after adding the flour develops gluten and makes the bread tough and dense. Stir the dry mixture into the wet ingredients until just combined, with a few flour streaks still visible. Lumps will smooth out in the oven.

Using canned pumpkin pie filling instead of plain pumpkin puree throws off the spice balance and adds sugar that wasn’t in the recipe. Check the label; it should say 100 percent pumpkin or pure pumpkin puree, nothing else.

Baking in a loaf pan that is too small causes the batter to rise too high and spill over, or to bake unevenly because the edges set before the center is done. Use a standard 9-by-5-inch loaf pan and fill it no more than three-quarters full.

Slicing the bread while it is still warm breaks apart the crumb because the structure has not set. Let it cool completely on a wire rack, at least 2 hours, before slicing with a serrated knife using a gentle sawing motion.

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Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 cup (120ml) maple syrup
• 1/3 cup (80ml) vegetable oil
• 2 large eggs
• 3/4 cup (90g) pecans, chopped

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line the bottom with parchment paper.
2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, whisk the pumpkin puree, maple syrup, vegetable oil, and eggs until smooth and combined.
4. Pour the dry mixture into the wet mixture and stir with a spatula until just combined, with a few flour streaks still visible.
5. Fold in the pecans with two or three gentle turns of the spatula until just distributed.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake at 350°F (175°C) for 60 to 65 minutes, until a toothpick inserted in the center comes out clean or with only a few moist crumbs, and an instant-read thermometer at the center reads 205°F (96°C).
8. Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely, at least 2 hours, before slicing.