Maple Pumpkin Bread

Loaf of pumpkin bread on parchment paper.

This pumpkin bread is moist and soft, flavored with warm spices and maple, and topped with a brown sugar-pecan topping.

Course Breakfast

Cuisine American

Prep Time 25

Cook Time 50

Total Time 1 15

Servings

Calories 417kcal

Author Allison Mattina

Ingredients

Topping:

½ cup finely chopped pecan or walnuts
¼ cup brown sugar packed
⅓ cup all purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon salt
3 tablespoons unsalted butter melted

Bread:

1-¾ cups all purpose flour*
1½ teaspoons pumpkin pie spice
2 teaspoons cinnamon
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup granulated sugar
½ cup canola or vegetable oil
1-¼ cups canned pumpkin puree
¼ cup milk
1¼ teaspoons maple extract see note

Maple icing:

1 cup powdered sugar
1½ tablespoons milk
¼ teaspoon maple extract see note

Instructions

Topping:

Stir together all ingredients with a fork. Transfer to the refrigerator while you proceed with the bread.

Bread:

Preheat oven to 350°F with a rack in the center of the oven. . Grease a 9x5 loaf pan. If desired, you can line the pan with parchment paper before greasing it to allow for easy removal.
In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, maple extract, and milk until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.
Pour the batter into the prepared pan and spread it into an even layer. Sprinkle the nut topping over the batter. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs on it. I loosely tent the pan with foil during the last 20 minutes of bake time to keep the top from getting too dark. Place the pan on a wire rack to cool completely.

Icing:

Whisk all ingredients until smooth. Adjust the consistency, if necessary, by adding more powdered sugar (to thicken) or more milk (to thin). Remove the bread from the pan and place it on a wire rack set over a piece of parchment paper. If any nuts come off the top just lightly press them back on, the icing will act as glue. Use a spoon to drizzle icing over the top of the bread. Allow the icing to firm up a bit before slicing and serving.

Video

Notes

*To measure flour: whisk the flour to lighten it. Scoop a heaping portion and then level it off with the back of a knife.

Maple extract: This recipe has been tested with two types of maple extract. A pure or natural maple extract will have a more subtle flavor. An imitation maple extract will give a stronger, classic maple flavor (like on a maple donut). Although I don't typically like to use imitation or artificial flavoring, I do like the bolder flavor it provides in this recipe.

Serving and storage: Serve at room temperature or slightly warm. Store leftovers tightly covered at room temperature for up to 2 days.

Topping measurements updated September 2026 to make a slightly larger quantity.

Nutrition