Maple Pecan Pumpkin Bread

Name: Maple Pecan Pumpkin Bread
Cook time: 55 min
Yield: 8 servings
Ingredients: 5 g unsalted butter for greasing the pan; 10 g all-purpose flour for dusting the pan; 80 g pecans coarsely chopped and lightly toasted; 240 g all-purpose flour sifted; 150 g granulated sugar none; 50 g light brown sugar packed; 5 g baking powder none; 4 g baking soda none; 3 g fine salt none; 4 g ground cinnamon none; 1 g ground ginger none; 1 g ground nutmeg none; 425 g canned pumpkin puree stirred smooth; 80 ml maple syrup none; 120 ml neutral oil none; 2 count large eggs room temperature; 60 ml whole milk room temperature; 5 ml vanilla extract none; 15 ml maple syrup for brushing the top after baking

A straightforward fall loaf made with pumpkin puree, maple syrup, and toasted pecans. The batter comes together quickly in one bowl, bakes into a moist sliceable bread, and works well for dessert, snacking, or gifting.

By Julienne

Cook time: 55 minutes

Servings: 8

Ingredients

5 g unsalted butter for greasing the pan
10 g all-purpose flour for dusting the pan
80 g pecans coarsely chopped and lightly toasted
240 g all-purpose flour sifted
150 g granulated sugar none
50 g light brown sugar packed
5 g baking powder none
4 g baking soda none
3 g fine salt none
4 g ground cinnamon none
1 g ground ginger none
1 g ground nutmeg none
425 g canned pumpkin puree stirred smooth
80 ml maple syrup none
120 ml neutral oil none
2 count large eggs room temperature
60 ml whole milk room temperature
5 ml vanilla extract none
15 ml maple syrup for brushing the top after baking

Instructions

Heat the oven to 175 C. Grease a 9 x 5 inch loaf pan with the butter, then dust lightly with the flour if using; tap out any excess. If needed, toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then cool. The pan is prepared and the pecans smell fragrant, not burnt.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined. The dry mixture looks uniform with no visible streaks of sugar or leaveners.
In a medium bowl, whisk the pumpkin puree, maple syrup, oil, eggs, milk, and vanilla until smooth. The mixture is glossy and fully emulsified, with no visible streaks of egg.
Pour the wet mixture into the dry ingredients and fold gently with a spatula just until the flour disappears. Fold in the toasted pecans. Do not overmix; a few small streaks are better than a tough loaf. The batter is thick and evenly mixed, with pecans distributed throughout.
Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, until the center springs back lightly and a tester inserted in the middle comes out with only a few moist crumbs. The top is domed and deeply golden, and the loaf tests done in the center.
Cool the bread in the pan for 10 minutes, then lift it out onto a rack. If using, brush the warm top with the maple syrup for a light sheen. Cool until just warm or fully cool before slicing. The loaf releases cleanly and slices without squashing.