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Ultimate Maple Pecan Pumpkin Banana Bread

maple pecan pumpkin banana bread - featured image
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This incredibly moist and flavorful quick bread combines pumpkin, banana, maple syrup, and toasted pecans for the ultimate fall treat. It’s easy to make, packed with cozy spices, and perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) pure maple syrup
  • 1 cup (240g) pumpkin puree
  • 1 cup (about 2 medium) mashed ripe bananas
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped pecans
  • 2 tablespoons pure maple syrup (for topping)
  • 1 tablespoon melted butter (for topping)
  • Pinch of salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. Toast the pecans: In a small skillet over medium heat, add the chopped pecans. Toast them for 3-4 minutes, stirring frequently, until they smell fragrant and are lightly golden. Remove from heat and set aside.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth. Add the eggs one at a time, whisking well after each. Then add the maple syrup, pumpkin puree, mashed bananas, and vanilla extract. Whisk until fully combined.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay. Do not overmix.
  6. Make the topping: In a small bowl, mix the toasted pecans with 2 tablespoons of maple syrup, 1 tablespoon of melted butter, and a pinch of salt. Stir until the pecans are well coated.
  7. Assemble the loaf: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the maple pecan mixture over the top, pressing it gently into the batter.
  8. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. At the 30-minute mark, check the top—if the pecans are browning too quickly, tent the loaf loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool: Let the bread cool in the pan for about 15 minutes. Then use the parchment paper to lift it out and transfer it to a wire rack. Let it cool completely before slicing.

Notes

For best results, use very ripe bananas (brown spots are ideal). Toast pecans before adding to enhance flavor. Let bread cool completely before slicing to prevent crumbling. Bread tastes even better the next day as flavors meld. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, maple pecan bread, fall quick bread, moist banana bread, pumpkin bread recipe

Find it online: https://emmastirs.com/ultimate-maple-pecan-pumpkin-banana-bread-easy-and-moist/