Description

A moist, tender pumpkin bread made with pure maple syrup and toasted pecans. This one-bowl recipe uses a blend of butter and applesauce for perfect texture without being greasy.

Ingredients

Scale

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
15 ounces canned pumpkin puree
1 cup white granulated sugar
½ cup Grade B dark maple syrup
½ cup vegetable oil
½ cup unsweetened plain applesauce
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup pecan halves
2 tablespoons butter, melted
1 tablespoon coarse sugar, optional

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
Toast pecan halves in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool, then chop roughly if desired.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In a separate bowl, whisk sugar, maple syrup, vegetable oil, applesauce, eggs, and vanilla until smooth.
Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
Fold in half of the toasted pecans. Pour batter into prepared pan, smooth top, and sprinkle remaining pecans on top.
Brush pecans with melted butter. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use Grade B maple syrup for robust flavor. Do not overmix the batter to ensure a tender crumb. The bread can be frozen for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22
Sodium: 250
Fat: 12
Saturated Fat: 2
Carbohydrates: 42
Fiber: 2
Protein: 4

Keywords: pumpkin bread, maple pecan, fall baking, easy bread recipe, gluten-free option, vegan adaptation