Maple Pumpkin Bread Recipe
Introduction
This Maple Pumpkin Bread is a moist, flavorful treat perfect for autumn or any time you crave something warm and cozy. Infused with the natural sweetness of maple syrup and spiced pumpkin, it’s an easy recipe that will fill your home with inviting aromas.
Ingredients
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 2 large eggs
- ½ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a standard loaf pan and set aside.
- Step 2: In a large bowl, whisk together the pumpkin purée, eggs, and maple syrup until smooth and well combined.
- Step 3: In another bowl, sift together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently just until incorporated. Avoid overmixing to keep the bread tender.
- Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 6: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips & Variations
- For extra moistness, add ¼ cup of vegetable oil or melted butter to the batter.
- Stir in ½ cup chopped nuts or chocolate chips for added texture and flavor.
- Use canned pumpkin purée when fresh is unavailable—it works just as well.
- Adjust the spices to your preference, or add a pinch of cloves for a deeper warm flavor.
Storage
Store the pumpkin bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, microwave slices for 15–20 seconds or warm in a toaster oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different sweetener instead of maple syrup?
Yes, you can substitute honey, agave syrup, or brown sugar, but this may slightly change the flavor and moisture level of the bread.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, the bread is done. If it’s wet with batter, bake for additional 5-minute intervals and test again.
PrintMaple Pumpkin Bread Recipe
This moist and flavorful Maple Pumpkin Bread combines the natural sweetness of maple syrup with the rich, earthy taste of pumpkin purée and warm spices. Perfect for fall breakfasts or snack times, this easy-to-make quick bread offers a delightful twist on classic pumpkin bread with a hint of maple that enhances its comforting autumnal flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it lightly or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined. This ensures your spices and leavening are well distributed.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add pumpkin purée, maple syrup, vegetable oil, and vanilla extract. Mix thoroughly until smooth and uniform in texture.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Pour the batter into your prepared loaf pan, spreading it evenly to ensure consistent baking.
- Bake the Bread: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown on top.
- Cool Before Serving: Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps achieve clean slices and better texture.
Notes
- Use canned or fresh pumpkin purée; ensure it’s pure pumpkin without added sugars or spices.
- Maple syrup adds a unique flavor and natural sweetness; avoid using pancake syrup for best results.
- You can substitute vegetable oil with melted coconut oil or light olive oil for a different flavor.
- Store the pumpkin bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- The bread can also be frozen for up to 3 months; slice before freezing for easy thawing.
Keywords: pumpkin bread, maple syrup, pumpkin purée, autumn recipes, quick bread, fall baking
