Maple Pecan Pumpkin Bread
Maple Pecan Pumpkin Bread is a soft, moist pumpkin quick bread filled with warm spices and crunchy pecans. A pour of pure maple syrup over the warm loaf soaks into the top, making every slice sweet, maple-y, and delicious!
Servings: 12 slices
Calories: 345kcal
Ingredients
Bread
- 1 ¾ cups (219 g) all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups (300 g) granulated sugar
- ½ cup (109 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 can (15 ounces) pure pumpkin
- ⅓ cup orange juice
- ¾ cup (82 g) pecans, chopped, plus 2 tablespoons for topping
Topping
- ⅓ cup pure maple syrup
Instructions
- Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray or line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk together the sugar, oil, eggs, vanilla, and molasses until smooth.
- Add the pumpkin and orange juice. Whisk until well combined.
- Add the dry ingredients to the pumpkin mixture. Stir until just combined.
- Fold in the ¾ cup chopped pecans.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining 2 tablespoons pecans evenly over the top.
- Bake for 70 to 85 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top starts browning too quickly, loosely tent the loaf with aluminum foil.
- Let the bread cool in the pan for about 10 minutes. While it is still warm, slowly pour the maple syrup evenly over the top.
- Let the bread cool completely to room temperature before removing it from the pan and slicing.
Nutrition
Serving: 1slice | Calories: 345kcal