Ingredients
Scale
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 eggs
- 1 can 100% pure pumpkin (15 ounces)
- 2 teaspoons maple extract
- 2 teaspoons pure vanilla extract
- 14 tablespoons unsalted butter (browned and cooled)
- 1 cup chopped pecans (toasted)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven to 350°F. Spray a 10″ x 5″ x 3 ½” loaf pan with non-stick cooking spray and set aside.
- In a large bowl, whisk together the sugar, flour, baking soda, pumpkin pie spice, salt, and baking powder.
- In a separate large bowl, whisk the eggs and combine with the canned pumpkin and extracts.
- Pour the wet ingredients over the dry ingredients and mix together until just combined. Whisk in the brown butter until fully incorporated. If using, fold in the pecan pieces.
- Pour the batter into the prepared pan. If desired, sprinkle the top with coarse sugar.
- Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 60-70 minutes. Allow to cool for 20 minutes before slicing.
Notes
- If you don’t have a 10×5-inch loaf pan, you can make muffins instead. Divide the batter between 24 lined muffin tin wells. Bake at 350°F for 20-25 minutes.
- Makes 1 10×5-inch loaf.
- Learn how to brown butter.
- Learn how to toast nuts.
- Measure flour properly for best results.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 416kcal
- Sugar: 35g
- Sodium: 318mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 76mg