Maple Pecan Pumpkin Bread is a soft pumpkin loaf with warm spices, chopped pecans, and a pour of maple syrup over the top while it is still warm. The syrup soaks into the crust, so you get pumpkin and maple in every slice. I started with my Best Pumpkin Bread and added pecans plus that warm maple soak. Same easy batter. A little more fall in the loaf.

Loaf of Maple Pecan Pumpkin Bread on a wooden table surrounded by syrup and pecans from overhead.

Ingredients & Substitutions

All-Purpose Flour: Provides structure for the bread. I recommend measuring it by weight when possible for the most consistent results.
Baking Powder & Baking Soda: Both help the bread rise and give it a light, tender texture.
Spices: A blend of cinnamon, nutmeg, ginger, and cloves gives the bread its warm pumpkin spice flavor. You could also use 1 ½ teaspoons of pumpkin pie spice in place of the individual spices.
Granulated Sugar: Adds sweetness and helps keep the bread moist.
Vegetable Oil: Keeps the pumpkin bread soft and moist. Canola oil or another neutral-flavored oil can also be used.
Eggs: Use room-temperature eggs for easier mixing and a more even texture. Out of eggs? Check out my egg substitutes to try!
Vanilla Extract: Adds flavor and complements the pumpkin and spices.
Molasses: Adds a deeper flavor and a little extra richness. I recommend using regular unsulfured molasses rather than blackstrap molasses, which can be quite bitter.
Pure Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. One 15-ounce can gives you the amount needed for this recipe.
Orange Juice: Adds moisture and a subtle citrus note. You can use apple juice in its place if needed.
Pecans: Chopped pecans add a little crunch throughout the bread and on top. Walnuts can be substituted if preferred.
Pure Maple Syrup: Poured over the warm loaf, the maple syrup soaks into the bread and adds a sweet maple flavor. Use pure maple syrup rather than pancake syrup for the best flavor.

Pouring Maple Syrup over Pumpkin Pecan Bread.

How to Add the Maple Syrup

Pour the maple over the loaf after it has cooled in the pan for about 10 minutes. It should still be warm, not hot out of the oven and not fully cooled. Pour slowly so it soaks in instead of running down the sides. If some pools on top, that is fine. It will set as the bread cools.

Loaf of Maple Pecan Pumpkin Bread on a wooden table with a couple of slices cut and laying flat.

Tips for the Best Maple Pecan Pumpkin Bread

This bread is a soft and moist quick bread recipe, packed with pumpkin and warm spices, and has crunchy pecans in every bite. Here are some tips that will ensure yours bakes up perfectly!

Measure the flour carefully. Too much flour can make the bread dry. For the most accurate measurement, weigh the flour or gently spoon it into a measuring cup and level it off.
Don’t overmix the batter. Once you add the dry ingredients, stir just until everything is combined. A few small lumps are okay.
Use room-temperature eggs. They mix more easily with the other ingredients and help create an even texture.
Watch the top as it bakes. If the top starts browning too quickly while the center still needs time, loosely tent the loaf with foil.
Check for doneness. Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs but no wet batter.
Pour the maple syrup over the warm bread. The warm loaf helps the maple syrup soak into the top, giving you that sweet maple flavor in every slice.
Let it cool completely. Give the bread time to cool to room temperature before removing it from the pan and slicing. This helps it hold together and gives the crumb time to set.

Close up of a cut loaf of Maple Pecan Pumpkin Bread showing the texture inside.

FAQs

Can I make Maple Pecan Pumpkin Bread without nuts?

Yes! Simply leave out the pecans. The bread will still be soft, moist, and full of pumpkin and maple flavor.

Can I use pumpkin pie spice instead of the individual spices?

Yes. Use 1 ½ teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves.

Can I use pumpkin pie filling instead of pure pumpkin?

No. Pumpkin pie filling already contains sugar and spices, which will change the flavor and texture of the bread. Use pure pumpkin puree for this recipe.

Why is my pumpkin bread dry?

Overbaking is one of the most common reasons pumpkin bread can turn out dry. Start checking the loaf toward the end of the baking time, and remove it from the oven when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

How do I know when pumpkin bread is done?

Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs but no wet batter. If the toothpick has wet batter on it, continue baking and check again in a few minutes.

Can I make pumpkin bread in a different size pan?

Yes, but the baking time will change depending on the size and type of pan you use. Keep a close eye on the bread and use the toothpick test to check for doneness.

Close up of cut slices of Maple Pecan Pumpkin Bread on a wooden table.

How To Store Maple Pecan Pumpkin Bread

Room Temperature: Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It will keep at room temperature for up to 3 days.

Refrigerator (Not Recommended): I don’t recommend refrigerating pumpkin bread because the cold air can dry it out and affect its soft texture.

Freezer: For longer storage, wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before slicing and serving.