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.

Ingredients

Scale

Topping:

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

Bread:

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

Maple Icing:

1 cup powdered sugar
2 tablespoons milk
¼ teaspoon maple extract

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

Nutrition

Serving Size: 1 slice (about 1/12th of the loaf)
Calories: 220
Sugar: 15g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: Pumpkin bread, maple pumpkin bread, quick bread, autumn dessert, pumpkin spice bread, maple icing, nut topping