Print

Cozy Maple Pumpkin Banana Bread with Pecans

maple pumpkin banana bread - featured image
Print Recipe

This moist and flavorful quick bread combines ripe bananas, pumpkin puree, and pure maple syrup for a cozy fall treat. Topped with buttery toasted pecans, it’s perfect for breakfast or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ⅓ cup pure maple syrup
  • ¼ cup packed light brown sugar
  • ½ cup pumpkin puree (100% pure, not pie filling)
  • 1 cup mashed ripe banana (about 2 large or 3 medium bananas)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract (pure vanilla preferred)
  • ½ cup chopped pecans (plus a few whole pecan halves for topping)
  • 1 tablespoon maple syrup (for brushing on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Optionally, line with parchment paper, leaving a couple inches overhang on the long sides.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt for about 15 seconds. Set aside.
  3. In a separate medium bowl, mash the bananas until mostly smooth with a few small lumps. Add the eggs, ⅓ cup maple syrup, brown sugar, pumpkin puree, vegetable oil, and vanilla extract. Whisk until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined—no streaks of flour remain. A few lumps are fine; do not overmix.
  5. Fold in the chopped pecans (reserve a few for the top) with two or three folds.
  6. Pour the batter into the prepared loaf pan and spread evenly. Arrange reserved pecan halves on top if desired. Drizzle the remaining 1 tablespoon of maple syrup over the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10-15 minutes.
  8. Let the bread cool in the pan on a wire rack for 10 minutes. Then lift it out (using parchment sling if used) and transfer to the rack to cool completely—at least 1 hour before slicing.

Notes

Room temperature ingredients matter—let eggs and bananas sit out for 20 minutes before starting. Do not overmix the batter to avoid a tough loaf. Check baking soda freshness by dropping a little in vinegar; it should fizz vigorously. Let the bread cool completely before slicing to prevent it from falling apart. The bread tastes even better on day two as flavors meld. For muffins, divide batter into a 12-cup muffin tin and bake for 18-22 minutes.

Nutrition

Keywords: maple pumpkin banana bread, pumpkin banana bread, maple pecan banana bread, fall banana bread, moist banana bread, pumpkin bread with pecans

Find it online: https://fizzlefork.com/cozy-maple-pumpkin-banana-bread-with-pecans/