Maple Pumpkin Bread Delight

This maple pumpkin bread combines moist pumpkin flavor with warm spices and a crunchy nut topping that makes it perfect for cozy mornings or afternoon treats. The maple icing adds just the right touch of sweetness to bring everything together. It’s a comforting loaf that feels like fall in every bite.

I first made this bread on a chilly weekend and discovered it was just as good toasted the next day, making it a perfect breakfast companion that keeps well.

Ingredients

• Topping: Half cup finely chopped pecans or walnuts, which add texture and nuttiness
• Topping: Three tablespoons packed brown sugar for sweetness and caramel notes
• Topping: Quarter cup all purpose flour to help bind the topping
• Topping: Three quarters teaspoon ground cinnamon for warm spice flavor
• Topping: Quarter teaspoon salt to balance sweetness
• Topping: Two tablespoons melted unsalted butter to hold the topping together and provide richness
• Bread: One and three quarters cups all purpose flour, the base that creates structure
• Bread: One and a half teaspoons pumpkin pie spice for classic autumn flavors
• Bread: Two teaspoons cinnamon to enhance the warm spice profile
• Bread: Half teaspoon baking soda for leavening and lightness
• Bread: One teaspoon baking powder to help the bread rise nicely
• Bread: Half teaspoon salt to boost flavor
• Bread: Two large eggs to bind ingredients and add moisture
• Bread: One cup granulated sugar for sweetness and tenderness
• Bread: Half cup canola or vegetable oil that keeps the bread moist
• Bread: One and a quarter cups canned pumpkin puree for that vibrant pumpkin taste and moisture
• Bread: Quarter cup milk to create a tender crumb
• Bread: One and a quarter teaspoons maple extract for that distinct autumn maple essence
• Maple Icing: One cup powdered sugar to sweeten and thicken the glaze
• Maple Icing: Two tablespoons milk for smooth consistency
• Maple Icing: Quarter teaspoon maple extract to echo the bread’s maple notes

Instructions

Soothe the Topping:

Stir the chopped nuts, brown sugar, flour, cinnamon, salt, and melted butter together with a fork until the mixture forms coarse clusters. Place it in the refrigerator while you prepare the batter so it stays firm and ready to sprinkle.

Prepare the Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit. Position the oven rack in the center for even baking. Grease a 9 by 5 inch loaf pan thoroughly to prevent sticking.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. This ensures the leavening agents and spices are evenly distributed for uniform flavor and rise.

Whisk Wet Ingredients:

In a separate bowl, beat the eggs until smooth. Add sugar, oil, pumpkin puree, maple extract, and milk, whisking until the mixture is well combined and creamy.

Combine Batter Gently:

Pour the wet ingredients over the dry mix. Use a rubber spatula to stir just until the flour disappears. Avoid over-mixing to keep the bread tender and moist.

Fill Pan and Add Topping:

Pour the batter evenly into the prepared pan and smooth the top with your spatula. Sprinkle the chilled nut topping over the batter, pressing lightly to adhere.

Bake Carefully:

Place the pan in the oven and bake for 50 to 60 minutes. Insert a toothpick into the center near the end of baking time; it should come out clean or with a few moist crumbs. For the last 20 minutes, tent the top gently with foil to prevent over-browning.

Cool the Bread:

Remove the pan from the oven and set it on a wire rack. Let the bread cool inside the pan briefly before turning out onto the rack to cool completely.

Prepare the Icing:

Whisk powdered sugar, milk, and maple extract together until smooth. Adjust thickness by adding more powdered sugar if too thin or more milk if too thick.

Drizzle and Serve:

Place the bread on parchment paper or a plate. If nuts have loosened, press them back gently. Drizzle the icing over the top with a spoon and let it firm up before slicing.

My favorite ingredient here is the maple extract because it adds a subtle sweetness that compliments the pumpkin without overpowering it. One autumn, I baked this bread for a family gathering, and everyone kept going back for seconds, which made the kitchen feel lively and warm.

Storage Tips

Store the bread tightly wrapped in plastic wrap or in an airtight container to keep it moist. It stays fresh for up to three days at room temperature. You can also refrigerate it for up to a week.

Ingredient Substitutions

You can swap the pecans or walnuts for almonds or hazelnuts if preferred. Substitute canned pumpkin with fresh pumpkin puree in the fall for a fresher taste. Use dairy-free milk alternatives like almond or oat milk to make it vegan friendly.

Serving Suggestions

This bread is excellent toasted with a pat of butter or cream cheese for breakfast. It also pairs well with a hot cup of coffee or spiced chai in the afternoon. For a festive treat, serve alongside whipped maple cinnamon cream.

Cultural Context

Pumpkin bread is a beloved autumn treat across many cultures in North America. The addition of maple extract gives a nod to Canadian and Northeastern US maple traditions where maple syrup is a celebrated regional sweetener.

Seasonal Adaptations

You can easily turn this into a winter loaf by swapping the pumpkin pie spice for ginger and cloves. Adding orange zest to the batter brightens up the flavor, perfect for early fall. For spring, use lighter spices like cardamom with pumpkin substitute vegetables such as zucchini for a creative twist.

This bread is best enjoyed fresh but also toasts beautifully for a delightful second day treat.

FAQs about Recipes

→ What type of nuts work best for the topping?

Pecans or walnuts are ideal for the topping, offering a crunchy texture and rich flavor that complements the spices.

→ Can I substitute pumpkin pie spice with other spices?

Yes, you can replace pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves to maintain the warm flavor profile.

→ How do I prevent the bread top from getting too dark?

Loosely tent the baking pan with foil during the last 20 minutes of baking to keep the top from over-browning while allowing the loaf to cook through.

→ Is there a way to thicken or thin the maple icing?

To thicken, add more powdered sugar; to thin, add a little more milk, adjusting until the desired consistency is reached.

→ Can I store the bread, and how long will it last?

Store the cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep it fresh.