Maple Pumpkin Bread with Pecan Streusel

Maple Pumpkin Bread with Pecan Streusel is a moist, rich quick bread that has all the fall flavors wrapped into one delicious loaf. While the pumpkin and maple flavors are the star, it may be the pecan studded, sweet crunchy streusel that steals the show. It’s easy to make, full of pumpkin spice and a special treat for breakfast, snack or dessert.

Sliced maple pumpkin bread with closeup of front slices on white platter.

Hello October! Now that the weather is cooling there’s more baking going on at my house. It always feels good when the kitchen gets warm from the oven, not to mention the aromas that make my house feel like fall. And my number one flavor for fall has got to be (drum roll please) PUMPKIN! It’s pretty evident if you check the number of posts I have involving that luscious flavor. Feel like cookies, I got Pumpkin Spice Cookies, feel like pie, how about that traditional Pumpkin Pie or opt for a warming soup and try my Pumpkin Squash Soup

Overhead of baked bread showing powdered sugar crumbs.

I can’t believe I’ve never made a pumpkin bread for pumpkin season! So I decided to remedy that situation today. But I didn’t want to just make any ole bread, nope, I had to change it up. And what could be better than maple syrup to add for  fall flavor! It’s also a great natural sweetener and cuts down on the overall sugar content in the recipe. It also lends a subtle maple flavor with hints of caramel and vanilla to the strong pumpkin taste. Of course, covering it with crunchy, nutty streusel was totally necessary! (fist pump here)

Holding slice of bread to show moistness.

By changing up several ingredients, this Maple Pumpkin Bread with Pecan Streusel turned out to be one of the best quick breads I’ve ever made. I subbed buttermilk for regular milk for a more tender crumb and butter for oil for a lighter bread.  Subtle differences that made a world of difference to the outcome. A quick bread that is rich, moist and full of autumn’s flavors. And, let me warn you, the aromas coming out of your oven will have you drooling way before it is done baking! 

Variations & tips

  • Don’t prefer nuts? Make the streusel topping without nuts. Or change out the pecans for your favorite variety like walnuts or almonds.
  • Pecan streusel isn’t enough sweetness for you? Add a maple drizzle of 1/2 cup confectioner’s sugar and 1/4 cup maple syrup. Or, even better, a caramel drizzle of 1/2 cup caramel bits and 2 teaspoons water melted together in the microwave.
  • Once baked and cooled, slice it and place in a resealable plastic bag and freeze. When you’re ready for a slice, just take one out and heat in microwave for 30-60 seconds.
  • If you want it more readily available, this bread will keep in the refrigerator, tightly wrapped, for 8-10 days.

Directions

First 6 steps to make pumpkin batter.

  1. In a large bowl, combine pumpkin, sugar and maple syrup. (photo 1)
  2. Add beaten eggs. (photo 2)
  3. Pour in buttermilk. This will make the bread super tender. (photo 3)
  4. Stir well. (photo 4)
  5. Slowly add melted butter that has cooled slightly for a lighter textured bread. (Photo 5)
  6. Just look at that rich mapley pumpkin mixture. You just know it’s going to taste good. (photo 6)

Adding dry ingredients to batter.

  1. In a medium bowl, combine flour, baking soda, baking powder, spices and salt. Stir. (photo 7)
  2. Gradually add flour mixture to the maple pumpkin mixture. (photo 8)
  3. Mix until just combined in order to keep bread from becoming dense and chewy. (photo 9)
  4. Pour into prepared loaf pan. (photo 10)

Steps to make pecan streusel.

How to make streusel

  1. Gather ingredients.
  2. Stir together flour, pecans, cinnamon and salt.
  3. Add butter and stir with fork.
  4. It should resemble moist small crumbs. 

Crumbs scattered on top of pumpkin bread batter.

  1. Sprinkle the streusel on top of the maple pumpkin batter then bake. 

Closeup of stacked slices with crumbs on table.

This is also a great hostess gift for the holidays. Dress it up by wrapping it in a seasonal towel and securing with coordinating ribbon. If you are giving it away, I would suggest making two, so you get to gobble one up too. 🙂 Enjoy!

More recipe for pumpkin lovers

Pumpkin Chocolate Spice Bars are a cross between a cake and moist cookie bar. Plenty of pumpkin spice flavors the bars while chocolate chips add the perfect sweetness to this fall favorite.

Pumpkin Pecan Pie takes all the question out of, do you want pumpkin pie or pecan pie. It’s the best of all the fall/Thanksgiving desserts.

Self-frosting Pumpkin Nutella Muffins are as easy as 1-2-3. Just mix the pumpkin batter, top with some Nutella and bake. Voila! Instant frosted muffins!

Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my email list here and receive a free e-book.

 

Sliced pumpkin bread on white platter with pumpkin in background.

Maple Pumpkin Bread with Pecan Streusel

Maple Pumpkin Bread with Pecan Streusel is moist, rich & full of fall flavor. Easy to make, full of spice & topped with sweet crunchy crumbs.
Print Rate
Course: Bread
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 402kcal
Author: Linda Warren

Ingredients

Bread

  • 1 cup pumpkin puree
  • 3/4 cup maple syrup
  • 1/2 cup sugar
  • 2 eggs
  • 3 Tablespoons buttermilk sour cream, whole milk or yogurt
  • 1/2 cup butter melted and cooled slightly
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

Pecan Streusel

  • 1 cup all purpose flour
  • 1/3 cup pecans chopped
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter melted
  • Garnish: confectioner’s sugar

Instructions

  • Heat oven to 350 degrees. Grease and lightly flour a loaf pan.
  • Combine pumpkin, sugar and maple syrup in a large mixing bowl.
  • Add eggs and buttermilk or milk and stir.
  • Add melted butter that has cooled slightly and mix well. Set aside.
  • In a medium bowl, combine flour, baking soda, baking powder, spices and salt. Stir until combined.
  • Gradually add to the maple pumpkin mixture, mixing just until combined.
  • Pour into prepared loaf pan.
  • Make streusel by stirring together flour, pecans, cinnamon and salt. Add butter and stir with fork until it resembles small crumbs.
  • Sprinkle on top of maple pumpkin batter.
  • Bake for 60-70 minutes. To test for doneness, insert a toothpick in the center and, if it comes out clean with just a few moist crumbs, it is done.
  • Cool 10 minutes in pan then remove and set on wire rack to cool completely. Dust with confectioner’s sugar.

Notes

Variations & tips

  • Don't prefer nuts? Make the streusel topping without nuts. Or change out the pecans for your favorite variety like walnuts or almonds.
  • Pecan streusel isn't enough sweetness for you? Add a maple drizzle of 1/2 cup confectioner's sugar and 1/4 cup maple syrup. Or, even better, a caramel drizzle of 1/2 cup caramel bits and 2 teaspoons water melted together in the microwave.
  • Once baked and cooled, slice it and place in a resealable plastic bag and freeze. When you're ready for a slice, just take one out and heat in microwave for 30-60 seconds.
  • If you want it more readily available, this bread will keep in the refrigerator, tightly wrapped, for 8-10 days.

Nutrition

Calories: 402kcal | Carbohydrates: 56g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 392mg | Potassium: 173mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3696IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
Maple Pumpkin Bread with Pecan Streusel

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