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Moist Maple Pecan Pumpkin Bread Recipe with Cream Cheese Frosting Made Easy

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A moist and flavorful pumpkin bread enhanced with maple syrup and toasted pecans, topped with a smooth and tangy cream cheese frosting. Perfect for fall gatherings and cozy moments.

Ingredients

Scale
  • 1 ¾ cups (220 g) 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 (200 g) granulated sugar
  • ½ cup (120 ml) pure maple syrup (Grade A preferred)
  • ½ cup (120 ml) vegetable oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 cup (240 g) canned pumpkin puree (not pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup (60 g) chopped pecans, toasted
  • For the Cream Cheese Frosting:
  • 4 oz (115 g) cream cheese, softened
  • ¼ cup (60 g) unsalted butter, softened
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream (to adjust consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan or line it with parchment paper. Toast the pecans lightly on a dry skillet over medium heat for 3-4 minutes until fragrant.
  2. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisk until evenly combined.
  3. In a separate bowl, beat the granulated sugar, maple syrup, and vegetable oil (or melted butter) until smooth. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract.
  4. Slowly fold the dry ingredients into the wet ingredients in two batches, mixing gently just until combined. Fold in the toasted pecans carefully.
  5. Pour the batter into the prepared loaf pan and smooth the top gently with a spatula. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Start checking around 50 minutes.
  6. Let the bread rest in the pan for 15 minutes before transferring to a cooling rack to cool completely.
  7. To make the cream cheese frosting, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract. Add milk 1 tablespoon at a time until spreadable consistency is reached.
  8. Spread the cream cheese frosting evenly over the cooled bread. Optionally, sprinkle extra chopped pecans on top for garnish.

Notes

Avoid overmixing the batter to prevent tough bread. Toast pecans to enhance flavor. Use real maple syrup for best taste. Ensure cream cheese and butter are at room temperature for smooth frosting. Tent with foil if edges brown too quickly. Batter can be prepared the night before and baked fresh in the morning.

Nutrition

Keywords: pumpkin bread, maple pecan pumpkin bread, cream cheese frosting, fall baking, moist pumpkin bread, easy pumpkin bread recipe, autumn dessert

Find it online: https://wigglebite.com/moist-maple-pecan-pumpkin-bread-recipe-with-cream-cheese-frosting-made-easy/