Maple Pecan Pumpkin Bread

$- 1 cup canned pumpkin puree - 1 cup maple syrup - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup pecans, chopped To make this bread, start with canned pumpkin puree. It gives the bread its rich, moist texture. I love using real maple syrup. It adds a deep, sweet flavor that pairs perfectly with pumpkin. Vegetable oil keeps the bread soft and fluffy. Plus, eggs help it rise and bind everything together. The vanilla extract adds a warm note. All-purpose flour gives structure. Baking soda and baking powder work together to help the bread rise. Ground spices like cinnamon, nutmeg, and ginger bring warmth and depth. Salt balances the sweetness, while chopped pecans add a lovely crunch. Using high-quality ingredients makes a big difference. I recommend organic options when possible. Each ingredient plays a vital role in creating a delicious loaf. 1. Preheating oven and preparing the loaf pan First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease a 9x5 inch loaf pan with non-stick spray or butter. This will help the bread come out easily. 2. Whisking together wet ingredients In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1 cup of maple syrup, 1/3 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk these together until the mixture is smooth and well-blended. 3. Mixing dry ingredients In another bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ½ teaspoon of salt. This mix gives your bread its great flavor. 1. Gradually incorporating dry ingredients into wet mixture Slowly add the dry mix into the wet ingredients. Stir just until they combine. Make sure not to over-mix. This keeps the bread tender and soft. 2. Folding in pecans Gently fold in 1 cup of chopped pecans into the batter. You can save a few pecans for the top if you want a crunchy finish. 1. Pouring batter into the loaf pan Pour the batter into your prepared loaf pan. Smooth the top with a spatula. If you reserved some pecans, sprinkle them on top now. 2. Baking time and temperature details Bake the bread in your preheated oven for 50-60 minutes. Start checking at the 50-minute mark. Insert a toothpick into the center. If it comes out clean, your bread is done. 3. Cool down instructions Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step helps the bread set and makes slicing easier. To make your Maple Pecan Pumpkin Bread just right, pay attention to your mixing. Avoid over-mixing the batter. This keeps your bread soft and tender. Mix just until you see no dry flour. Choose the right pan size for even baking. I recommend a 9x5 inch loaf pan. This size helps your bread bake evenly and rise well. Spice it up! You can add extra spices like allspice or cloves for depth. You can also fold in chocolate chips for a sweet twist. This gives your bread an extra layer of flavor. When serving, drizzle maple syrup on top. A dollop of cream cheese or butter adds richness. Both options make your bread even more enjoyable. One big mistake is not checking for doneness. Use a toothpick to test the center. If it comes out clean, your bread is ready. Also, check your ingredients. Using stale or expired items can ruin your bread. Always use fresh canned pumpkin and new spices for the best taste. {{image_2}} To make this bread gluten-free, you can use almond flour or oat flour. Both flours work well and keep the bread moist. You might want to add a binding agent like ground flaxseed to help it hold together. A mix of gluten-free flour blends also works great. For a vegan option, replace the eggs with flaxseed meal. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. You can also swap the vegetable oil with coconut oil or applesauce for added moisture. Make sure to use a plant-based milk, like almond or soy, in place of dairy. Enhance the taste by adding dried fruits like cranberries or raisins. You can also try walnuts or pecans in place of the regular pecans. A sprinkle of chocolate chips can add a sweet twist. Feel free to mix and match these flavors to create your perfect loaf! To keep your bread fresh, wrap it in plastic wrap. You can also use foil for extra protection. Place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, put it in the fridge. This will help it last up to a week. To freeze the bread, let it cool completely. Wrap it tightly in plastic wrap. Then, wrap it in foil or place it in a freezer bag. Label the bag with a date. You can freeze it for up to three months. When you're ready to enjoy it, take it out and thaw it overnight in the fridge. You can also let it sit at room temperature for a few hours. Maple pecan pumpkin bread stays fresh for about three days at room temperature. In the fridge, it can last up to a week. If frozen, it stays good for about three months. Always check for mold or unusual smells before eating. You can use honey or agave nectar. Both add sweetness. Honey will give a slight floral taste. Agave is milder but less thick. Brown sugar mixed with water works too. It adds moisture and a caramel flavor. Just remember to adjust the amounts. Use one cup of honey or agave for one cup of maple syrup. For brown sugar, mix one cup with a quarter cup of water. Yes, you can use fresh pumpkin. It may taste more vibrant and fresh. However, fresh pumpkin has more moisture. This can change the bread’s texture. To use fresh pumpkin, cook it first. Bake or steam it until soft. Then, puree it until smooth. Measure the pureed pumpkin carefully. Use one cup of fresh puree for the recipe. It’s a bit more work, but the flavor can be worth it! To check if the bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, the bread is ready. If it has batter on it, bake it longer. You can also look for a golden top. The edges should slightly pull away from the pan. This shows it is baked through. Let it cool for about 10 minutes before removing it from the pan. Maple pecan pumpkin bread is a flavorful treat with simple ingredients. We discussed the key components, from canned pumpkin to chopped pecans. I provided step-by-step instructions to make the process easy. With tips to enhance flavor and common mistakes to avoid, you can bake confidently. I also shared storage and freezing tips to keep your bread fresh. Whether you choose a gluten-free or vegan version, this recipe offers plenty of options to enjoy. Happy baking!$

Indulge in the cozy flavors of fall with this Maple Pecan Pumpkin Bread recipe! This delightful bread combines canned pumpkin puree, maple syrup, and crunchy pecans for a moist and flavorful treat that’s perfect for any occasion. Get the full recipe and impress your friends and family with your baking skills. Click through now to explore this delicious recipe and elevate your autumn baking game! #PumpkinBread #FallBaking #MaplePecan #BakingRecipes

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Ingredients

1 cup canned pumpkin puree

1 cup maple syrup

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup pecans, chopped

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with non-stick spray or butter.

In a large mixing bowl, whisk together the pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until smooth.

In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Avoid over-mixing to maintain a tender bread.

Gently fold in the chopped pecans, reserving a few for topping if desired.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. If using, sprinkle reserved pecans on top for extra crunch.

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Once done, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8-10 slices

- Presentation Tips: Slice the bread and serve warm with a drizzle of maple syrup on top, alongside a dollop of cream cheese or butter for added richness.