Name: Maple Pumpkin Bread Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 1¾ 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; 1¼ cups canned pumpkin puree; ¼ cup milk; 1¼ teaspoons maple extract; 1 cup powdered sugar; 2 tablespoons milk; ¼ teaspoon maple extract

Jump to Recipe

If you’re searching for the perfect treat that wraps up the cozy flavors of fall in every bite, let me introduce you to the irresistible **Maple Pumpkin Bread**. This loaf is like a warm hug, combining tender pumpkin puree, fragrant spices, and a hint of rich maple that transforms ordinary pumpkin bread into a memorable delight. Swirled with a crunchy pecan topping and finished off with a luscious maple icing, it’s exactly what your autumn mornings and afternoon coffee breaks have been waiting for.

Maple Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is key to crafting a truly impressive Maple Pumpkin Bread. Each item here plays an essential role, whether it’s building a moist crumb, infusing those signature autumn spices, or providing that delightful crunch and sweetness on top.

Finely chopped pecans or walnuts: Adds a nutty crunch that perfectly complements the soft bread texture.
Brown sugar, packed: Provides deep caramel notes for both the topping and the bread’s sweetness.
All-purpose flour: The backbone of the bread, providing structure while keeping it tender.
Ground cinnamon and pumpkin pie spice: Combine for that warm, spicy pumpkin flavor you expect from a festive fall loaf.
Salt: Enhances all the other flavors and balances the sweetness.
Unsalted butter, melted: Brings richness and helps create the topping’s crumbly texture.
Large eggs: Bind the ingredients together and contribute to the bread’s lightness.
Granulated sugar: Sweetens the batter without overpowering the natural pumpkin flavor.
Canola or vegetable oil: Keeps the bread moist and tender, resulting in every slice melting in your mouth.
Canned pumpkin puree: The star of the show, delivering moisture, brightness, and that unmistakable pumpkin essence.
Milk: Balances the batter and contributes to a smooth texture.
Maple extract: Infuses that authentic maple sweetness that makes this pumpkin bread stand out.
Powdered sugar (for the icing): Creates a silky glaze that adds a perfect finishing touch.

How to Make Maple Pumpkin Bread

Step 1: Prepare the Nutty Topping

Start by whisking together the finely chopped nuts, brown sugar, flour, cinnamon, salt, and melted butter. This mixture might be simple, but it’s packed with flavor and texture magic! Pop it in the refrigerator while you work on the batter so it firms up nicely and is easy to sprinkle evenly on top later.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. This blend of leaveners and spices creates the foundation for a beautifully risen loaf bursting with classic fall flavors.

Step 3: Whisk Together the Wet Ingredients

In a separate bowl, whisk the eggs, granulated sugar, oil, pumpkin puree, maple extract, and milk until smoothly combined. This wet mixture brings moisture, sweetness, and that signature maple note to the batter, making it the soul of this bread.

Step 4: Combine and Fold the Batter

Pour the wet ingredients over the dry and gently fold them together with a rubber spatula. The trick here is to mix just until combined—over-mixing can make your bread tough, so keep it gentle to maintain a tendercrumb.

Step 5: Bake with the Topping

Pour the batter into your greased loaf pan and spread it evenly. Sprinkle the chilled nut topping over the batter, creating a sweet, crunchy layer that will toast beautifully in the oven. Bake at 350°F for 50-60 minutes. To keep the top from darkening too much, loosely tent the pan with foil during the last 20 minutes of baking. You’ll know it’s done when a toothpick inserted comes out clean or with a few moist crumbs.

Step 6: Glaze with Maple Icing

Once the bread is cooled enough, whisk together powdered sugar, milk, and maple extract to make a silky icing. Drizzle this over the loaf, allowing it to soak in and act as a glue to hold any topping nuts that have loosened. This final step is what elevates the Maple Pumpkin Bread from delicious to downright unforgettable.

How to Serve Maple Pumpkin Bread

Garnishes

Sprinkle some extra chopped pecans or walnuts on top of the maple icing for an inviting crunch. For a festive touch, a light dusting of cinnamon or a few edible flowers can make your loaf look as wonderful as it tastes.

Side Dishes

Maple Pumpkin Bread pairs wonderfully with warm beverages like chai tea, coffee, or apple cider. A dollop of whipped cream or a smear of cream cheese adds a lovely creamy contrast that complements the bread’s spicy sweetness.

Creative Ways to Present

Slice the Maple Pumpkin Bread thick for a hearty breakfast treat or serve it as petite finger-sized squares at brunch or gatherings. You can even toast slices and slather them with cinnamon butter or homemade pumpkin butter for an indulgent spread that gets everyone asking for seconds.

Make Ahead and Storage

Storing Leftovers

Your Maple Pumpkin Bread stays moist and flavorful when stored in an airtight container at room temperature for up to three days. If you want it to last a bit longer, transferring it to the fridge can extend its freshness to about a week.

Freezing

For longer storage, wrap the loaf tightly in plastic wrap and then foil before freezing. It can last up to three months in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge for best texture.

Reheating

To revive the magic of the bread, warm individual slices in a toaster oven or microwave for 15-20 seconds. This step brings back that just-baked softness and revives the maple aroma beautifully.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just roast and puree your fresh pumpkin until smooth. Keep in mind fresh pumpkin can be a bit more watery, so you might want to strain some excess moisture before using it to avoid a soggy bread.

What other nuts work well in the topping?

Besides pecans and walnuts, chopped almonds or hazelnuts make fantastic alternatives, offering a different but equally delightful crunch and flavor.

Is maple extract the same as maple syrup?

No, maple extract is a concentrated flavoring used in baking, while maple syrup is a liquid sweetener. In this recipe, maple extract provides the intense maple flavor without adding too much liquid.

Can I make this bread gluten-free?

You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Just make sure the blend contains xanthan gum or add it separately to ensure the bread holds together well.

How do I prevent the bread from drying out?

Be careful not to over-bake the bread and keep it tightly wrapped when stored. Using oil instead of butter in the batter also helps keep the loaf moist longer.

Final Thoughts

There’s something truly special about the way a loaf of Maple Pumpkin Bread fills your kitchen with inviting aromas and offers a perfect balance of sweet, spicy, and nutty flavors. Whether you’re sharing it with loved ones or treating yourself after a long day, this bread is sure to become a cherished favorite. Give this recipe a try, and I promise it will brighten your autumn moments one slice at a time.

Maple Pumpkin Bread Recipe

★★★★★

5 from 10 reviews

Author: lilan
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Diet: Vegetarian

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Description

This Maple Pumpkin Bread recipe combines the warm flavors of pumpkin, cinnamon, and maple with a crunchy nut topping and a smooth maple icing. It’s a moist, spiced quick bread perfect for fall or anytime you crave a cozy treat with the comforting taste of autumn ingredients. The combination of a tender crumb and sweet, nutty topping along with a drizzle of maple-flavored icing makes it an irresistible dessert or snack.

Instructions

Prepare Topping: Stir together finely chopped pecans or walnuts, brown sugar, all-purpose flour, ground cinnamon, salt, and melted unsalted butter with a fork until well combined. Transfer this nut topping mixture to the refrigerator to chill while making the bread batter.
Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C) and place the rack in the center of the oven. Grease a 9×5-inch loaf pan thoroughly to ensure the bread does not stick.
Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt to evenly distribute the leavening agents and spices.
Mix Wet Ingredients: In a separate bowl, whisk the eggs, granulated sugar, canola or vegetable oil, canned pumpkin puree, maple extract, and milk until fully combined and smooth.
Combine Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Be careful not to over-mix, as this can result in a dense bread.
Assemble and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the chilled nut topping evenly over the batter. Bake in the preheated oven for 50-60 minutes. To avoid excessive browning, loosely tent the loaf pan with foil during the last 20 minutes of baking. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Once done, remove the pan and place it on a wire rack to cool.
Prepare Maple 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.
Apply Icing and Serve: Once the bread has cooled enough to handle, remove it from the pan and place it on a wire rack set over parchment paper. If any nuts fall off, gently press them back onto the top using the icing as glue. Using a spoon, drizzle the maple icing evenly over the top of the bread. Allow the icing to set before slicing and serving.

Notes

Using canned pumpkin puree ensures consistent moisture and flavor; avoid pumpkin pie filling as it contains added sugars and spices.
Do not over-mix the batter to maintain a tender crumb and avoid toughness.
Loosely covering the bread with foil during the last 20 minutes prevents the topping from burning while the inside fully bakes.
This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Maple extract provides rich flavor without adding extra sweetness; however, pure maple syrup can be substituted but may thin the batter.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Bread, Quick Bread, Dessert, Snack
Method: Baking
Cuisine: American