Maple Pecan Pumpkin Bread: Perfect Fall Baking

You know what? This Maple Pecan Pumpkin Bread is hands down my favorite thing to bake when fall rolls around. I mean, the smell alone is worth making it!

My whole house smells like a cozy coffee shop. I love slicing off a warm piece for breakfast with my coffee.

Sometimes I’ll have it as dessert after dinner. Or honestly? I’ll just grab a slice whenever I walk past the counter. The maple and pecans make it taste so rich and special. My kids actually fight over the last piece, which tells you everything you need to know!

Ingredients You’ll Need

So here’s the deal – this bread uses simple stuff you probably already have. Check the recipe card below for precise ingredient amounts and measurements.

• All-Purpose Flour: This is what holds everything together and makes it fluffy.
• Pumpkin Puree: Keeps the bread super moist and gives it that fall taste.
• Pure Maple Syrup: Provides natural sweetness and improves the warm fall flavors beautifully.
• Eggs: Helps everything stick together and make it rise up nice.
• Brown Sugar: Gives you that deep, caramelly sweetness that’s just perfect here.
• Vegetable Oil: This is my secret for keeping it moist for days.
• Baking Soda: Makes the bread light and airy instead of dense and heavy.
• Warm Spices: Ground cinnamon, nutmeg, and ginger make it taste like fall in every bite.
• Pecans: These crunchy bits are what make this bread really special.
• Powdered Sugar: Makes that sweet glaze on top that everyone loves.
• Milk: Just thins out the icing so you can drizzle it pretty.

How to Make Maple Pecan Pumpkin Bread

Okay, ready to bake? This is honestly so easy. Let me walk you through it step by step.

Step 1: Preheat and Prepare Your Pan

Turn your oven to 350°F first thing. Then grab your loaf pan and grease it really well. I also line mine with parchment paper because I’m lazy about cleanup.

Step 2: Mix the Dry Ingredients

Grab a bowl and whisk together 2 cups flour, 1 teaspoon baking soda, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt. Set it aside for now.

Step 3: Combine Wet Ingredients

In another bowl, beat 1 cup pumpkin puree, ½ cup maple syrup, ¾ cup brown sugar, 2 eggs, and ½ cup oil. Mix it for about 2 minutes until it’s smooth.

Step 4: Fold Dry into Wet

Now pour the flour mixture into the pumpkin mixture and stir gently with a spoon. Don’t go crazy here – a few lumps are totally fine, I promise.

Step 5: Add the Pecans

Stir in 1 cup of those toasted pecans, but save about 2 tablespoons for the top later. Just fold them in nice and easy so they spread out evenly.

Step 6: Bake the Bread

Pour everything into your 9×5-inch loaf pan and smooth the top a bit. Pop it in the oven for 55-60 minutes. You’ll know it’s done when a toothpick comes out clean.

Step 7: Cool Completely

Take it out and let it sit in the pan for 15 minutes. Then flip it onto a cooling rack. This part is hard because it smells so good!

Step 8: Prepare Maple Icing

Whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk. Add milk slowly until it looks right – not too thick, not too runny.

Step 9: Glaze and Top

Drizzle that icing all over the top and let it run down the sides. Quick, sprinkle those extra pecans on top before it dries! It looks so pretty this way.

Tips for the Best Maple Pecan Pumpkin Bread

Here’s what I’ve learned from making this about a million times now.

• Get pure pumpkin, not the pie filling stuff. That’s got spices already, and it’ll mess up the taste.
• Toast those pecans in a pan for 5 minutes. Game changer – they taste so much better!
• Mix gently or your bread gets tough. Nobody wants tough bread, right?
• Check it early – my oven runs hot, so I always check at 55 minutes.
• Cool completely before glazing to prevent the icing from melting and sliding off.

Variations and Substitutions

Want to switch things up? Go for it! This recipe is super flexible and forgiving.

• Swap walnuts for the pecans if that’s what you have on hand.
• Use honey instead of maple syrup. It’s different but still really good.
• Throw in chocolate chips with the pecans. My daughter loves it this way.
• Try coconut oil instead of vegetable oil for a hint of coconut flavor.
• Use almond milk in the icing if you can’t do dairy.

Oh, and if you’re loving this, you’ve got to check out my Chocolate Chip Pumpkin Bread – it’s like the dessert version. And my Pumpkin Bread Pudding? Perfect for using up any leftovers, though honestly, there usually aren’t any!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?

Sure thing! Just roast a pumpkin, mash it up smooth, and drain the extra water out through a cheesecloth. Takes more time but it works.

How do I prevent the bread from sinking in the middle?

Don’t mix it too much, and check your oven temp with a thermometer. Sometimes ovens lie about how hot they really are!

Can I make this recipe into muffins instead?

Absolutely! Just divide it into 12 muffin cups and bake them for 20-25 minutes. Way faster, and the kids love individual servings.

What’s the best way to toast pecans for this recipe?

Spread them on a pan and bake at 350°F for 5-7 minutes. Stir them once so they don’t burn. You’ll smell when they’re ready.

Can I reduce the sugar in this recipe?

You can use ¼ cup less brown sugar. But heads up – it won’t be as sweet and might be a tiny bit drier.

How should I store leftover Maple Pecan Pumpkin Bread?

Wrap it up tight in plastic wrap or put it in a container with a lid. It’ll last 3 days on the counter or a week in the fridge.

Can I freeze this pumpkin bread for later?

Yep! Wrap the cooled bread really well in plastic, then foil, and freeze it for up to 3 months. Perfect for planning ahead.

Should I add the icing before or after freezing?

Always after! Let it thaw completely first, then add the icing so it stays pretty and doesn’t get all weird.

Can I make this bread ahead for a party?

Totally! I bake it 2 days early, keep it wrapped on the counter, and add the icing a few hours before people come over.