Spiced Maple Pecan Pumpkin Bread

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup maple syrup
• 2 large eggs
• 1/2 cup unsweetened plain Greek yogurt
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted
• Optional: 1/4 cup brown sugar (for slight extra sweetness)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, beat the eggs lightly. Add the pumpkin puree, maple syrup, Greek yogurt, vegetable oil, and vanilla extract. Stir until smooth and fully combined.
4. Gradually add the dry ingredients to the wet ingredients, folding gently to combine. Do not overmix to keep the bread tender.
5. Fold in the toasted pecans, reserving a small handful to sprinkle on top of the batter before baking.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved pecans evenly over the batter.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Chef tips

• Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
• To toast pecans: spread them on a baking sheet and toast at 350°F for 5-7 minutes until fragrant.
• If you prefer a sweeter bread, add up to 1/4 cup brown sugar to the wet ingredients.
• For a nut-free version, substitute pecans with sunflower seeds or omit nuts entirely.
• Use Greek yogurt for moisture and protein; sour cream or buttermilk can be good substitutes.
• Maple syrup adds a unique fall flavor; you can replace it with honey, but flavor will change slightly.