Description
This super moist bread is loaded with pumpkin, maple syrup, and crunchy toasted pecans. The sweet maple icing on top makes it perfect for breakfast, snack time, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- ¾ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup toasted pecans (chopped)
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk
- 2 tablespoons chopped pecans
Instructions
- Preheat the oven to 350°F and grease your 9×5 loaf pan well.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
- Beat pumpkin, maple syrup, brown sugar, eggs, oil, and vanilla until smooth and creamy.
- Pour the flour mixture into the pumpkin mixture and stir until no dry flour remains.
- Fold in most of the toasted pecans, reserving some for later.
- Pour batter into the pan and bake for 55-60 minutes until a toothpick comes out clean.
- Let it cool in the pan for 15 minutes, then transfer to a cooling rack.
- Whisk powdered sugar, maple syrup, and enough milk until smooth and pourable.
- Once cool, drizzle the icing over the bread and sprinkle reserved pecans on top.
Notes
- This bread is perfect for fall gatherings. <li.Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg