Baking this pumpkin pecan bread with a luxurious mascarpone swirl is like wrapping yourself in a cozy fall blanket. It’s the perfect blend of spicy, sweet, and creamy that’ll have you coming back for just one more slice.
Why This Recipe Works
- The combination of pumpkin and pecans offers a delightful texture and depth of flavor that’s unmistakably autumnal.
- Swirling mascarpone cheese into the batter before baking creates pockets of creamy richness that contrast beautifully with the spiced bread.
- Using both brown sugar and maple syrup sweetens the bread perfectly while adding a subtle complexity to the flavor profile.
- This recipe is forgiving and adaptable, making it perfect for bakers of all skill levels.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 4 ounces mascarpone cheese, softened
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This ensures your spices are evenly distributed for that perfect fall flavor in every bite.
Mix Wet Ingredients
In another bowl, combine the pumpkin puree, brown sugar, maple syrup, vegetable oil, eggs, and vanilla extract. Whisk until smooth. The key here is to ensure the eggs are fully incorporated to avoid any streaks in your finished bread.
Combine Dry and Wet
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Overmixing can lead to a tough bread, so stop as soon as you no longer see streaks of flour. Fold in the chopped pecans for that crunchy texture.
Add the Mascarpone Swirl
Pour half of the batter into the prepared loaf pan. Dollop the softened mascarpone cheese over the batter, then cover with the remaining batter. Use a knife to swirl the mascarpone into the batter for a marbled effect. This step adds a creamy surprise to every slice.
Bake to Perfection
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown and your kitchen will smell like a fall paradise. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an even more decadent bread, try toasting a slice and spreading a little extra mascarpone on top. If you’re out of pecans, walnuts make a great substitute. To ensure your bread is perfectly moist, don’t overbake it; start checking at the 50-minute mark. For a smoother mascarpone swirl, let the cheese sit at room temperature for about 30 minutes before using. And remember, the key to a beautiful swirl is not to overmix once you’ve added the mascarpone.
Recipe Variations
- For a chocolate twist, add 1/2 cup of chocolate chips to the batter.
- Substitute the pecans with almonds or hazelnuts for a different nutty flavor.
- Add a tablespoon of orange zest to the batter for a citrusy note.
- For a dairy-free version, use coconut cream instead of mascarpone.
- Spice it up by adding a pinch of cayenne pepper to the dry ingredients.
Frequently Asked Questions
Can I use canned pumpkin pie mix instead of pumpkin puree?
It’s best to stick with plain pumpkin puree for this recipe. Pumpkin pie mix contains added sugars and spices that could throw off the balance of flavors in your bread. If you only have pumpkin pie mix, you might want to reduce the amount of sugar and spices in the recipe.
How should I store the bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again.
Can I make this recipe into muffins?
Absolutely! Divide the batter among a muffin tin lined with paper liners and bake at 350°F for about 20-25 minutes. The mascarpone swirl works just as well in muffin form, making them perfect for on-the-go breakfasts or snacks.
Summary
This pumpkin pecan bread with a mascarpone swirl is a must-try for anyone who loves the flavors of fall. It’s moist, flavorful, and has the perfect amount of sweetness. Whether you’re serving it at a brunch or enjoying it with your morning coffee, it’s sure to be a hit.
