Maple Pecan Pumpkin Bread

Discover the delightful twist of Maple Pecan Pumpkin Bread, a moist and spiced treat perfect for fall gatherings or a cozy breakfast. Infused with maple syrup and crunchy pecans, this bread is a delicious way to enjoy the fall season.

Prep time: 15 minutes
Cook time: 1 hour 5 minutes
Serves: 8

Ingredients

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup pumpkin puree

1/2 cup maple syrup

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

3/4 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

3. In a large bowl, combine the pumpkin puree, maple syrup, sugar, melted butter, eggs, and vanilla extract. Mix until smooth.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

5. Fold in the chopped pecans gently.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Reheating

To reheat, place slices in a microwave for 15-20 seconds or warm in an oven at 300°F for about 5 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.