Making pumpkin bread every fall is kind of a tradition for me, but since I like to experiment with new variations, I wanted to try a new version of pumpkin bread. I thought the combination of maple and pumpkin sounded really good and it’s so perfect for autumn! And I also thought some chopped pecans would be good in this (if you have allergies or just prefer not to add any chopped nuts, it would be great without that, too).
So I came up with this recipe for Maple-Pecan Pumpkin Bread, and is it ever yummy! It has a rich maple-pumpkin flavor and it’s a dense, moist bread—the perfect breakfast or snack with a hot cup of tea or coffee! I think the pure maple syrup and the light brown sugar in this give it a delicious sweetness—not super sweet, but just sweet enough!
Maple-Pecan Pumpkin Bread
MAPLE-PECAN PUMPKIN BREAD by NancyC
Makes one 9×5″ loaf
1 1/2 cups all-purpose unbleached flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup packed light brown sugar
1/3 cup canola oil
2 large eggs
1 cup pumpkin puree
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
3/4 cup chopped pecans
Preheat oven to 350˚F. Grease and flour a 9 x 5″ loaf pan; set aside.
In large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and brown sugar; set aside.
In medium size bowl, mix together the oil, eggs, pumpkin puree, maple syrup, and vanilla extract. Add this mixture to the flour mixture and mix everything together until just incorporated. Then fold in the chopped pecans.
Transfer batter into the prepared loaf pan. Bake at 350˚F for 50 to 52 minutes, until a toothpick inserted in center comes out clean. Let loaf cool in pan for 5 minutes, then remove from pan and cool completely on wire rack (or eat while still warm!).
Recipe from NancyC | nancy-c.com
Maple syrup makes a great sweetner and flavor addition to this pumpkin bread! Have you been baking pumpkin bread this season?