Maple Pecan Pumpkin Bread is a cozy, autumn-inspired treat that combines the earthy sweetness of pumpkin with the rich flavor of maple syrup and the crunch of pecans. It's perfect for those crisp fall mornings or a comforting snack in the afternoon.
The base of this bread is all-purpose flour, which provides structure. The baking soda and baking powder work together to help the bread rise perfectly. Salt enhances all the flavors, making them pop. The cinnamon, nutmeg, and ginger bring a warm, spicy undertone that screams fall.
Pumpkin puree is the star of the show, offering moisture and a subtle earthy flavor. Maple syrup adds a unique sweetness that pairs perfectly with the pumpkin. Granulated sugar balances the sweetness, while unsalted butter adds richness. The eggs provide structure and moisture, and vanilla extract enhances the overall flavor. Finally, chopped pecans bring a delightful texture and nutty taste.
Maple Pecan Pumpkin Bread pairs wonderfully with a dollop of whipped cream or a smear of cream cheese. For a truly indulgent treat, try it with a drizzle of extra maple syrup and a sprinkle of cinnamon. A warm mug of chai or a spiced apple cider makes an excellent beverage companion.
First things first, preheat your oven to 350°F (175°C). While that's heating up, go ahead and grease a 9x5-inch loaf pan. This will ensure your bread comes out easily without sticking.
In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This step ensures that everything is evenly distributed, so no pesky clumps of baking soda ruin a bite.
Grab a large bowl and mix together the wet ingredients: pumpkin puree, maple syrup, granulated sugar, melted butter, eggs, and vanilla extract. Stir it all until smooth. This is your flavor base, so take a moment to enjoy the aroma!
Slowly add the dry ingredients into the wet mixture, stirring just until combined. Overmixing can make the bread tough, so a gentle hand is key here. Once mixed, fold in the chopped pecans gently. You want them evenly distributed, but not all crushed up.
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Pop it into the preheated oven and set your timer for 55-65 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack so it can cool completely. This helps it set up nicely, making it easier to slice.
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