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Best Easy Maple Pecan Pumpkin Bread Recipe with Streusel

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This maple pecan pumpkin bread is incredibly moist, topped with a buttery streusel and a maple glaze. It’s a fall favorite that tastes like a cozy bakery treat, perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup granulated sugar (150g)
  • ¾ cup brown sugar, packed (150g)
  • ½ cup vegetable oil (120ml)
  • ¼ cup pure maple syrup (60ml)
  • 2 large eggs, room temperature
  • 1 can (15 oz) pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup milk (60ml)
  • 1 cup chopped pecans, toasted (100g)
  • ½ cup all-purpose flour (60g) – for streusel
  • ¼ cup brown sugar, packed (50g) – for streusel
  • ½ teaspoon ground cinnamon – for streusel
  • 3 tablespoons cold unsalted butter, cubed (42g) – for streusel
  • ¼ cup chopped pecans (25g) – for streusel
  • ½ cup powdered sugar (60g) – for glaze
  • 2 tablespoons pure maple syrup (30ml) – for glaze
  • 1–2 teaspoons milk – for glaze

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on two sides. Lightly grease parchment and exposed pan sides.
  2. Toast 1 cup chopped pecans on a baking sheet for 4-5 minutes until fragrant. Set aside to cool.
  3. In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves.
  4. In a large bowl, whisk together ¾ cup granulated sugar, ¾ cup packed brown sugar, ½ cup vegetable oil, and ¼ cup maple syrup until smooth and glossy. Add 2 room-temperature eggs, one at a time, whisking well after each. Add the entire can of pumpkin puree, 1 teaspoon vanilla, and ¼ cup milk. Whisk until uniform.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined. Fold in toasted pecans.
  6. In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Cut in 3 tablespoons cold cubed butter until mixture resembles coarse sand. Stir in ¼ cup chopped pecans.
  7. Pour batter into prepared pan. Sprinkle streusel evenly on top, gently pressing it into the batter.
  8. Bake for 55-65 minutes. At 45 minutes, tent with foil if streusel is browning too quickly. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs (internal temp 200°F/93°C).
  9. Cool in pan on a wire rack for 15 minutes. Use parchment sling to lift bread out and transfer to rack to cool completely.
  10. For glaze: whisk together ½ cup powdered sugar and 2 tablespoons maple syrup. Add milk 1 teaspoon at a time until pourable. Drizzle over cooled bread.

Notes

Do not overmix the batter. Toast pecans for best flavor. Room temperature ingredients emulsify better. Check doneness early. Let bread cool completely before slicing. Bread tastes even better on day two. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, maple pecan, streusel, fall baking, quick bread, pumpkin recipe, maple syrup, pecans

Find it online: https://vexifood.com/best-easy-maple-pecan-pumpkin-bread-recipe-with-streusel/