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Moist Maple Pecan Pumpkin Bread Recipe with Brown Butter Frosting

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A moist and flavorful pumpkin bread with toasted pecans and a rich brown butter frosting, perfect for cozy fall gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) pure maple syrup
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin purée (canned or fresh roasted)
  • 1 teaspoon pure vanilla extract
  • 1 cup (100g) chopped pecans, toasted
  • ½ cup (115g) unsalted butter (for frosting)
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup (for frosting)
  • 2 tablespoons whole milk or cream (or dairy-free milk)
  • ½ teaspoon pure vanilla extract (for frosting)
  • Extra toasted pecans for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. Toast chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and golden. Remove and cool.
  3. In a large bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisk to combine.
  4. In a separate bowl, whisk sugar, maple syrup, melted butter, eggs, pumpkin purée, and vanilla extract until smooth and glossy.
  5. Gently fold wet ingredients into dry ingredients until no flour streaks remain. Avoid overmixing.
  6. Fold in ¾ cup (75g) of toasted pecans, reserving the rest for topping.
  7. Pour batter into prepared loaf pan and smooth the top. Sprinkle reserved pecans evenly on top.
  8. Bake for 55-60 minutes, checking at 50 minutes with a toothpick; it should come out mostly clean with a few moist crumbs.
  9. Cool bread in pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. To make frosting, melt butter in a small saucepan over medium heat, stirring constantly until golden brown and nutty (about 5 minutes). Remove from heat and cool slightly.
  11. In a bowl, whisk powdered sugar, maple syrup, milk, vanilla extract, and browned butter until smooth and fluffy. Add more milk if too thick.
  12. Spread brown butter frosting evenly over cooled bread and garnish with extra toasted pecans if desired.

Notes

Toast pecans to enhance flavor and crunch. Watch brown butter closely to avoid burning. Use room temperature eggs and butter for better mixing. Let bread cool completely before frosting to prevent melting. For gluten-free option, substitute flour with 1:1 gluten-free blend. Vegan adaptations include flax eggs, coconut oil, and dairy-free milk.

Nutrition

Keywords: pumpkin bread, maple pecan bread, brown butter frosting, fall dessert, moist pumpkin bread, easy pumpkin bread, autumn baking

Find it online: https://clunkcook.com/moist-maple-pecan-pumpkin-bread-recipe-with-brown-butter-frosting-easy-and-delicious/