Maple Pumpkin Bread Recipe

If you’re looking for the coziest treat to celebrate pumpkin season, this Maple Pumpkin Bread might just become your all-time favorite. It pairs a dreamy, maple-kissed glaze with a tender, warmly-spiced loaf and a nutty crumb topping. Slice after slice, this bread is like a hug from autumn itself, perfect for breakfast, an afternoon pick-me-up, or dessert. Whether you’re sharing with family or savoring it solo, Maple Pumpkin Bread will quickly earn a place in your baking routine.

Ingredients You’ll Need

Nothing complicated here! Every ingredient plays a role in creating the irresistible taste, tender crumb, and comforting aroma of this Maple Pumpkin Bread. Let’s take a peek at what you’ll need and why it all matters.

• Chopped pecans or walnuts: Add crunch and richness to the streusel topping, making every bite special.
• Brown sugar: Lends caramel depth and moisture to the crumbly topping.
• All-purpose flour: Used both in the loaf and topping, it gives structure and softness.
• Ground cinnamon: Doubles up for spicy warmth—no pumpkin bread is complete without it.
• Salt: Enhances sweetness and rounds out all the flavors.
• Unsalted butter (melted): Makes the crumb topping perfectly crisp and buttery.
• Pumpkin pie spice: Brings in those classic fall flavors—ginger, nutmeg, allspice…pure pumpkin magic.
• Baking soda and baking powder: These lift the bread, giving a perfect, light crumb.
• Eggs: Bind ingredients and add richness for a moist loaf.
• Granulated sugar: Sweetens the bread without overpowering the delicate pumpkin and maple notes.
• Canola or vegetable oil: Creates a tender, moist texture that stays soft for days.
• Canned pumpkin puree: The heart of Maple Pumpkin Bread—sweet, earthy, and vibrant.
• Milk: Adds moisture to both batter and glaze for a soft crumb and smooth drizzle.
• Maple extract: Brings bold, sweet maple flavor, setting this loaf apart from any ordinary pumpkin bread.
• Powdered sugar: Makes a silky, sweet glaze that perfectly finishes the loaf.

How to Make Maple Pumpkin Bread

Step 1: Make the Nutty Crumb Topping

This is where the magic begins! In a bowl, stir together the chopped pecans or walnuts, brown sugar, flour, cinnamon, salt, and melted butter using a fork. Mix just until everything is evenly moistened and crumbly. Stash your topping in the refrigerator so the butter firms up and creates bigger, crunchier crumbs for the top of your Maple Pumpkin Bread.

Step 2: Prepare Your Pan and Preheat

Get your oven roaring to life by preheating it to 350°F. Make sure a rack is centered in the oven for even baking. Grease a 9×5 inch loaf pan well, so you can release your bread easily. Every baker knows that a properly prepared pan is the first step to loaf success!

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Combining these dry ingredients first ensures the spices, salt, and leaveners are dispersed evenly throughout your Maple Pumpkin Bread.

Step 4: Mix Wet Ingredients

In a separate bowl, whisk the eggs, granulated sugar, canola or vegetable oil, pumpkin puree, milk, and maple extract until completely blended. The maple extract infuses every bite with that woodsy sweetness that complements the pumpkin flavor beautifully.

Step 5: Combine and Pour

Pour your wet mixture over the dry ingredients. With a rubber spatula, gently stir everything together until just combined—no need to over-mix! Streaks of flour are a sign to stop; over-mixing makes the loaf tough. Spread the batter evenly in your prepared loaf pan and sprinkle the chilled nutty crumb topping all over the surface.

Step 6: Bake

Slide your Maple Pumpkin Bread into the oven. Bake for 50 to 60 minutes, checking for doneness with a toothpick in the center—it should come out clean or with a few moist crumbs. Loosely tent the pan with foil after about 40 minutes to keep the top golden, not burnt. Cool the bread in the pan on a wire rack until it’s safe to handle.

Step 7: Drizzle with Maple Icing

As your bread cools, whisk together powdered sugar, milk, and maple extract until the icing is thick but drizzle-able. Remove the loaf from the pan once cooled and place on a wire rack set over parchment. If any nuts have jumped ship, press them softly back on before drizzling the icing over the bread’s crown. Give it a few minutes to set up, then you’re ready to slice and serve!

How to Serve Maple Pumpkin Bread

Garnishes

The icing really makes Maple Pumpkin Bread irresistible, but you can also sprinkle a few extra chopped pecans or walnuts for extra crunch, or even a dash of ground cinnamon or pumpkin pie spice on top. For a sparkly finish, a light dusting of powdered sugar ups the wow factor.

Side Dishes

This dreamy loaf pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream if you’re serving it as dessert. For brunch, try it with fresh fruit, yogurt, or your favorite morning coffee or tea to highlight those lovely maple and pumpkin flavors.

Creative Ways to Present

Turn Maple Pumpkin Bread into a festive gift by wrapping individual slices in parchment and baker’s twine, or bake mini loaves for neighbors and friends. Thick slices make fantastic French toast or bread pudding, and you can even cut the loaf into cubes for a luxurious bread trifle layered with spiced cream and caramel sauce.

Make Ahead and Storage

Storing Leftovers

Maple Pumpkin Bread stays moist and tempting for days. Just wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature, where it’ll keep fresh for about 2 to 3 days. If your kitchen is particularly warm, refrigerate for up to five days (just let it come to room temp before serving for best flavor).

Freezing

To freeze, let the bread cool completely and either wrap the whole loaf or individual slices in a layer of plastic wrap followed by foil. Store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature when ready to enjoy maple-pumpkin perfection once more.

Reheating

For that just-baked taste, warm individual slices for about 10-15 seconds in the microwave, or pop the loaf (minus any icing) in a 300°F oven for 10-15 minutes. Add fresh drizzle if needed after reheating and savor warm, aromatic Maple Pumpkin Bread any time.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree is delicious in Maple Pumpkin Bread as long as it isn’t too watery. If your puree is loose, strain it through a fine mesh sieve before measuring and using in the recipe for the best texture.

What if I don’t have maple extract?

While maple extract gives this bread its signature flavor, you can swap in pure maple syrup—add a tablespoon in the batter and in the icing. Note the flavor will be milder but still lovely.

Can I substitute a different oil?

Yes! Any neutral-tasting oil like grapeseed, light olive, or avocado oil works just fine in this recipe. Melted coconut oil is another option, though it may slightly alter the flavor.

How do I know when my Maple Pumpkin Bread is done?

Your best friends are a toothpick or skewer—test the center after 50 minutes of baking. If it comes out clean or with only a few moist crumbs, your loaf is ready. If the top is browning too fast but the center isn’t set, tent with foil for the last 20 minutes.

Can I make this bread gluten-free?

Definitely! Use a good 1:1 gluten-free all-purpose flour blend, making sure it contains xanthan gum for structure. The rest of the recipe remains the same, so everyone can enjoy Maple Pumpkin Bread regardless of dietary needs.

Final Thoughts

There’s nothing quite like the comfort of a homemade loaf, especially when it’s as aromatic and delicious as Maple Pumpkin Bread. I’m truly excited for you to bake, slice, and share this cozy fall favorite. Give it a try and welcome a new seasonal tradition into your kitchen!

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