Maple Pecan Pumpkin Bread is a soft pumpkin loaf with warm spices, chopped pecans, and a pour of maple syrup over the top while it is still warm.The syrup soaks into the crust, so you get pumpkin and maple in every slice.I started with my Best Pumpkin Bread and added pecans plus that warm maple soak.

Same easy batter.A little more fall in the loaf.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-Purpose Flour: Provides structure for the bread.

I recommend measuring it by weight when possible for the most consistent results.Baking Powder & Baking Soda: Both help the bread rise and give it a light, tender texture.Spices: A blend of cinnamon, nutmeg, ginger, and cloves gives the bread its warm pumpkin spice flavor.

You could also use 1 ½ teaspoons of pumpkin pie spice in place of the individual spices.Granulated Sugar: Adds sweetness and helps keep the bread moist.Vegetable Oil: Keeps the pumpkin bread soft and moist.

Canola oil or another neutral-flavored oil can also be used.Eggs: Use room-temperature eggs for easier mixing and a more even texture.Out of eggs? Check out my egg substitutes to try! Vanilla Extract: Adds flavor and complements the pumpkin and spices.

Molasses: Adds a deeper flavor and a little extra richness.I recommend using regular unsulfured molasses rather than blackstrap molasse

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