Maple Pumpkin Bread Loaf (Printable Version)
Moist pumpkin loaf with warm spices, a crunchy nut topping, and smooth maple icing drizzle.
# What You'll Need:
→ Topping
01 -
½ cup finely chopped pecans or walnuts
02 -
3 tablespoons packed brown sugar
03 -
¼ cup all-purpose flour
04 -
¾ teaspoon ground cinnamon
05 -
¼ teaspoon salt
06 -
2 tablespoons unsalted butter, melted
→ Bread
07 -
1¾ cups all-purpose flour
08 -
1½ teaspoons pumpkin pie spice
09 -
2 teaspoons ground cinnamon
10 -
½ teaspoon baking soda
11 -
1 teaspoon baking powder
12 -
½ teaspoon salt
13 -
2 large eggs
14 -
1 cup granulated sugar
15 -
½ cup canola or vegetable oil
16 -
1¼ cups canned pumpkin puree
17 -
¼ cup milk
18 -
1¼ teaspoons maple extract
→ Maple Icing
19 -
1 cup powdered sugar
20 -
2 tablespoons milk
21 -
¼ teaspoon maple extract
# Step-by-Step Guide:
01 -
Combine finely chopped nuts, brown sugar, flour, cinnamon, salt, and melted butter in a bowl. Mix with a fork until evenly distributed. Refrigerate while preparing the bread batter.
02 -
Preheat the oven to 350°F (177°C) and position a rack in the center. Grease a 9x5 inch loaf pan thoroughly.
03 -
In a large bowl, whisk together all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt until well combined.
04 -
In a separate bowl, beat eggs with granulated sugar, canola oil, pumpkin puree, maple extract, and milk until homogenous.
05 -
Fold the wet ingredients into the dry mixture using a rubber spatula just until incorporated, avoiding over-mixing to maintain a tender crumb.
06 -
Pour batter evenly into the prepared loaf pan. Evenly sprinkle the nut topping over the batter. Bake for 50 to 60 minutes. Tent loosely with foil for the final 20 minutes to prevent excessive browning. A toothpick inserted in the center should come out clean or with a few moist crumbs. Cool the loaf on a wire rack.
07 -
Whisk powdered sugar, milk, and maple extract until smooth. Adjust consistency by adding powdered sugar to thicken or milk to thin as needed. Once the bread has cooled, remove from pan, place on a wire rack over parchment. Press any fallen nuts gently back onto the loaf. Drizzle icing evenly over the top and allow it to set before slicing.
# Additional Notes:
01 -
Loosely tenting the bread with foil during the last 20 minutes prevents the topping from burning while allowing the interior to cook fully.