Maple Pumpkin Bread

This maple pumpkin bread is wonderfully moist and packed with the cozy flavors of pumpkin, warm spices, and sweet maple, all topped off with a buttery, crunchy pecan topping. It’s perfect served for breakfast, a comforting dessert, or a satisfying snack any time of day.

If you’re craving a pumpkin bread with a little extra flair, this recipe is exactly what you need! The blend of pecans, pure maple, and rich pumpkin creates a loaf that’s simply irresistible.

This maple pumpkin bread brings together soft pumpkin, warm spices, and the sweet earthiness of maple in a moist quick bread crowned with a buttery pecan topping and a drizzle of maple icing. It’s cozy and inviting enough for a weekend brunch but elegant enough to serve as a dessert or to share at holidays and gatherings.

The recipe is straightforward and divides into three easy parts—the topping, the bread, and the maple glaze. You don’t need any special tools, and it comes together in about 25 minutes of prep plus 50 minutes baking time (around 1 hour 15 minutes total). This recipe makes a loaf that serves about 10 people. Maple extract is the secret weapon here, appearing both in the bread batter and the icing for a bright, concentrated maple flavor that really shines.

Keep scrolling to find the full list of ingredients and step-by-step instructions, along with handy tips for success, substitutions, mix-in ideas, and storage advice to keep your maple pumpkin bread tasting fresh whether you eat it right away or save some for later.

Reasons to Love This Loaf

Soft and moist: Pumpkin puree and vegetable oil work together to create a tender, moist crumb that feels just right. Love this texture? Try Moist Chocolate Pumpkin Bread next.

Bursts with seasonal flavor: This loaf is loaded with classic fall spices, pumpkin, maple, and crunchy pecans that bring out the best of autumn. For another bake with the same cozy flavors, check out these Maple Pumpkin Scones.

Simple and quick: Despite having three parts, this recipe is easy to pull together and uses no special kitchen gadgets.

Topped with a crunch delight: The pecan topping adds a wonderful buttery crunch, perfectly complemented by a sweet maple drizzle on top.

Ingredients and Maple Notes

• ½ cup finely chopped pecan or walnuts
• 3 tablespoons brown sugar, packed
• ¼ cup all purpose flour
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, melted
• 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
• 1 cup powdered sugar
• 2 tablespoons milk
• ¼ teaspoon maple extract

Mix, Top, and Bake the Loaf

1. Preheat oven to 350°F with a rack in the center and grease a 9×5-inch loaf pan.
2. Mix topping: combine finely chopped pecans (or walnuts), brown sugar, all-purpose flour, ground cinnamon, salt, and melted butter with a fork until crumbly; chill in the fridge while preparing the batter.
3. Whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a large bowl.
4. In a separate bowl, beat eggs, granulated sugar, oil, pumpkin puree, maple extract, and milk until smooth.
5. Pour the wet ingredients over the dry and gently fold with a rubber spatula just until combined, avoiding overmixing.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Sprinkle the chilled pecan topping evenly over the batter.

8. Bake 50–60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs; if the top browns too quickly, loosely tent the pan with foil for the last ~20 minutes.

9. Cool the bread in the pan on a wire rack.
10. Whisk powdered sugar, milk, and maple extract until smooth, adjusting consistency with more powdered sugar to thicken or milk to thin.
11. Carefully remove the cooled bread from the pan, place it on a rack lined with parchment, press any loose nuts back onto the top, drizzle the icing over the loaf, and let it set before slicing.

Small Tweaks for Big Results

For reliable, delicious results, I always recommend using canned pumpkin puree. It’s smooth, consistent, and perfect for baking—from quick breads to muffins like these Gluten Free Pumpkin Muffins. Libby’s really stands out as the gold standard for pumpkin puree, but you can use your favorite brand just fine.

Just be sure to grab straight pumpkin puree—NOT pumpkin pie filling, which has added sugar and spices and will throw off the flavor balance here. If you’re craving that sweet, spiced pie profile, bake a Crustless Pumpkin Pie instead.

Mix-Ins and Flavor Swaps

Want to shake things up or tailor this maple pumpkin bread to your family’s taste? Try these easy swaps and add-ins:

• Swap pecans for walnuts, or leave nuts out completely for a nut-free bread. Toast your nuts lightly before chopping for extra flavor.
• Chocolate lovers: toss in ½ to ¾ cup of semisweet or dark chocolate chips folded gently into the batter for a pumpkin-chocolate twist.
• No maple extract? No problem! Stir in 1-2 tablespoons pure maple syrup and reduce the milk by about a tablespoon. The maple won’t be quite as strong but still lovely.
• Swap out vegetable oil with ½ cup melted butter for a richer loaf. To lighten it up, substitute ¼ to ½ cup of the oil with unsweetened applesauce or Greek yogurt, though crumb might be a bit denser.
• Use a 1:1 gluten-free baking flour blend instead of all-purpose flour if you’re avoiding gluten (watch baking time closely).
• Bake as muffins (12 muffins, about 18-22 minutes) or mini loaves (30-40 minutes). Keep an eye on them with the toothpick test for doneness. For a protein-packed muffin alternative, see Pumpkin Protein Muffins.
• Make it vegan: swap eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5-10 minutes), use plant-based milk, and replace butter in topping with coconut oil or vegan margarine.
• Change up the topping by skipping nuts and adding ¼ cup rolled oats for a cinnamon-sugar streusel topping. Add extra brown sugar if you want it sweeter and crunchier, or sprinkle on Maple Nut Granola for a ready-made crunchy finish.
• For another pumpkin bread topped with a streusel, try Pumpkin Streusel Bread. For a cream cheese-filled variation, see Cream Cheese-Filled Pumpkin Bread.

How to Store and Freeze

The maple pumpkin bread tastes just right at room temperature or warmed slightly in the microwave or toaster oven. It makes a perfect snack or breakfast treat—if you like make-ahead mornings, try this creamy Pumpkin Chia Pudding.

Keep leftovers wrapped tightly in plastic wrap or in an airtight container on the counter for up to 2 days. If you want to hold onto it longer, it refrigerates well for 4-5 days or freezes beautifully for up to 3 months—just thaw at room temp before serving.

Common Questions Answered

Can I use fresh pumpkin instead of canned? Absolutely! Roast and puree sugar or pie pumpkin until smooth, then use it just like canned puree. If your fresh pumpkin puree feels a bit watery, drain some liquid off or cut back slightly on added milk to keep the bread from being soggy. If you end up with extra puree, use it in a quick dinner like 10-minute vegan pumpkin pasta.

Can I make this ahead? For sure! Bake and cool the loaf completely, then wrap it tightly in plastic or foil. Store it at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Just thaw it before slicing.

Why did my bread sink in the middle? That’s usually from underbaking, opening the oven too soon, overmixing the batter (which can weaken the structure), or using too much leavening. Measure flour carefully, stir only until combined, and be sure to bake until a toothpick comes out clean or with just a few moist crumbs.

How do I know when the loaf is done? Stick a toothpick in the center. It should come out clean or with a couple of moist crumbs. The top should feel springy when you press it lightly, and the sides will start to pull away from the pan.

Can I reduce the sugar? Yes! You can reduce the sugar by 10-25%, but keep in mind the bread will be less sweet and slightly denser. Also, sugar helps keep the bread moist and tender, so cutting it too much changes the texture.

My bread’s top got too dark. What can I do? If you see the top browning too fast, loosely cover the loaf with foil for the last 15-25 minutes of baking. This will help prevent overbrowning while the inside finishes baking.

Is the maple icing necessary? It’s totally optional! The bread tastes great on its own, but the icing adds a lovely sweetness and keeps those nuts stuck on top. For a lighter touch, brush the top with maple syrup instead of icing.

Any tips to keep the loaf light and fluffy? Measure your flour properly—spoon it into the cup and level it off rather than scooping. Avoid overmixing the batter, and don’t fill your pan too full. Also, using room-temperature eggs helps everything blend better and keeps your crumb tender.

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