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The Best Maple Pecan Pumpkin Bread with Glaze (Easy Recipe)

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This maple pecan pumpkin bread is incredibly moist and flavorful, with a tender crumb, crunchy pecans, and a crackly maple glaze. It’s the perfect fall treat that’s quick and easy to make.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour, spooned and leveled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) pure maple syrup (Grade A dark amber)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (100g) chopped pecans, plus extra for topping
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 3 tablespoons (45ml) pure maple syrup
  • 1–2 tablespoons (15-30ml) milk or heavy cream
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides. Lightly spray exposed ends with cooking spray.
  2. Toast the pecans (optional): Spread chopped pecans on a baking sheet and toast in the preheating oven for 5-7 minutes until fragrant and slightly darker. Set aside to cool.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mix wet ingredients: In a separate large bowl, whisk together granulated sugar and brown sugar, breaking up lumps. Add pumpkin puree, vegetable oil, melted butter, eggs, maple syrup, and vanilla extract. Whisk until smooth and glossy.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (12-15 strokes max). A few small lumps are fine.
  6. Fold in pecans: Add toasted (or raw) chopped pecans to the batter, reserving about 2 tablespoons for topping. Fold with a few more strokes.
  7. Let batter rest: Let the batter sit in the bowl for 5 minutes to hydrate the flour and meld flavors.
  8. Pour and top: Transfer batter to prepared loaf pan and spread evenly. Sprinkle reserved pecans on top, pressing in gently.
  9. Bake: Place pan on center rack and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  10. Cool in pan: Let bread cool in pan on a wire rack for 15-20 minutes. Then lift out using parchment sling and transfer to wire rack to cool completely.
  11. Make glaze: In a small bowl, whisk together powdered sugar, 3 tablespoons maple syrup, 1 tablespoon milk or cream, vanilla, and salt. Add more milk a teaspoon at a time if too thick. Consistency should be thick but pourable like honey.
  12. Glaze and serve: Once bread is completely cool, pour glaze over top, letting it drip down sides. Let set for 15 minutes before slicing.

Notes

Don’t overmix the batter—mix just until combined. Use room temperature eggs to prevent butter from seizing. For accuracy, use a kitchen scale to measure flour (210g). Check for doneness at 50 minutes; internal temperature should be 200-205°F. Let bread cool completely before glazing to prevent glaze from melting off.

Nutrition

Keywords: pumpkin bread, maple pecan, fall baking, quick bread, easy recipe, pumpkin spice

Find it online: https://gleamgulp.com/the-best-maple-pecan-pumpkin-bread-with-glaze-easy-recipe/