This Maple Pumpkin Pecan Bread is a delightful blend of autumn flavors packed into a comforting loaf. With the sweetness of maple syrup, the warmth of spices, and a nutty crunch from pecans, it's perfect for cozy mornings or afternoon treats.
All-purpose flour: Provides structure and balance to the bread, creating a soft yet sturdy base.
Pumpkin puree: Adds moisture and a subtle earthy sweetness, capturing the essence of fall.
Maple syrup: Not just for pancakes! It sweetens the bread while imparting a rich, caramel-like flavor.
Chopped pecans: Offer a delightful crunch and a nutty depth, complementing the sweet and spicy notes.
Vegetable oil: Keeps the bread moist and tender without overpowering other flavors.
Large eggs: Help bind the ingredients together, ensuring a cohesive loaf.
Baking soda & baking powder: These leavening agents work together to give the bread its rise and fluffy texture.
Salt: Enhances all the other flavors, balancing the sweetness and spices.
Ground cinnamon, nutmeg, and cloves: These spices add warmth and depth, making each bite comforting and aromatic.
This bread pairs wonderfully with a smear of cream cheese or a dollop of whipped butter. Serve it warm for breakfast with a side of scrambled eggs or enjoy it as an afternoon snack with a cup of chai or spiced cider.
First, preheat your oven to 350°F (175°C). This ensures your oven is ready when you are, and your loaf will bake evenly. While the oven is warming up, grease a 9x5-inch loaf pan lightly. You can use a bit of the vegetable oil or a non-stick spray for this step.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This dry mixture forms the foundation of your bread, and whisking helps to evenly distribute the leavening agents and spices.
In another bowl, combine the pumpkin puree, maple syrup, vegetable oil, and eggs. Stir until the mixture is smooth and well blended, as this ensures the wet ingredients are evenly incorporated into the dry ones.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay, and they will bake out, ensuring the bread remains tender.
Fold in the chopped pecans with a spatula, distributing them evenly throughout the batter for that nutty surprise in every bite.
Pour the batter into your prepared loaf pan, smoothing the top with the back of a spoon or spatula. This helps the bread bake evenly and look attractive once it's done.
Place the pan in the center of your preheated oven and bake for 50-60 minutes. Start checking at the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your bread is ready.
Once baked, let the bread cool in the pan for about 10 minutes. This allows it to set and makes it easier to remove. Then transfer it to a wire rack to cool completely.
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