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Maple Pecan Pumpkin Bread: Perfect Fall Baking

This super moist bread is loaded with pumpkin, maple syrup, and crunchy toasted pecans. The sweet maple icing on top makes it perfect for breakfast, snack time, or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 Slices
Calories 385 kcal

Ingredients
  

For the Bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup pumpkin puree
  • ½ cup pure maple syrup
  • ¾ cup packed brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup toasted pecans chopped

For the Maple Icing:

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1-2 tablespoons milk

For the Topping:

  • 2 tablespoons chopped pecans

Instructions
 

  • Turn on the oven: Preheat it to 350°F and grease your 9x5 loaf pan really well so nothing sticks later on.
  • Mix dry ingredients: Whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger in a big bowl together.
  • Mix wet ingredients: Beat pumpkin, maple syrup, brown sugar, eggs, oil, and vanilla until it's all smooth and creamy.
  • Combine everything: Pour the flour mixture into the pumpkin bowl and stir just until you don't see dry flour anymore.
  • Add nuts: Fold in most of the toasted pecans, but save some for sprinkling on top at the end.
  • Bake it: Pour batter in the pan and bake 55-60 minutes until a toothpick poked in the middle comes out clean.
  • Let it cool: Wait 15 minutes in the pan, then move it to a cooling rack until it's completely cool.
  • Make the glaze: Whisk powdered sugar, maple syrup, and enough milk until it's smooth and pourable but not watery.
  • Glaze and garnish: Once the bread is completely cool, drizzle your maple icing all over the top and sprinkle on the reserved pecans before the icing sets.

Notes

  • Only use plain pumpkin puree from the can, not pie filling with spices added in.
  • Toasting the pecans in a dry pan makes them taste way nuttier and better overall.
  • Keep the glazed bread in a sealed container on your counter for three full days.
  • Freeze it without icing for three months, then add the glaze after it thaws out completely.
  • Add just a tiny bit of milk at a time to get your icing exactly right.