maple pumpkin bread

Name: Maple Pumpkin Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1.75 cup all-purpose flour; 1.5 teaspoon baking soda; 0.75 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cloves; 0.75 teaspoon salt; 1 cup granulated sugar; 0.5 cup packed light brown sugar; 0.5 cup vegetable oil; 2 large eggs; 1 cup pumpkin puree; 0.25 cup maple syrup

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I am so excited to share this recipe with you today! If there is one thing that signals fall for me, it’s the comforting aroma of baking spices and the sweet scent of cinnamon. What is the deep, sweet flavor of pumpkin? What is a warm hug in Pumpkin Bread? I remember the first time I made this recipe. It was a chilly October afternoon, and the smell wafted through my whole house, bringing everyone to my knees. I didn’t know what to do but I did. The kitchen is like a magnetic force. My kids took one bite and declared it their new favorite fall treat, and honestly, I couldn’t agree more. Is it really that good? Think of it as your go-to comfort bake, a delicious slice of autumn that’s perfect for breakfast, and if you’re feeling deprived, make it your own. What is a good snack? What are some of my favorite pumpkin recipes?

What is maple pumpkin bread?

What exactly is this delightful creation? What is maple pumpkin bread? It’s a delicious quick bread that is infused with the warm spices of pumpkin. What are the earthy flavors of pumpkin and spices? The “maple” in the name isn’t just for show. It comes from using real maple syrup, which adds a beautiful depth of flavor and subtle caramel. Note that complements the pumpkin so wonderfully. Is this a loaf cake? I like the pumpkin flavor, but it’s not overly sweet, which I really appreciate. What are some spices that make you sing? Is bread the kind of bread that makes you want to curl up with a cup of tea or coffee and just savor the flavor? Is this a true classic?

Why you’ll love this recipe?

There are so many reasons why this maple pumpkin bread has become a staple in my kitchen, and I just know you’ll fall in love with it too. First off, the flavor is just out of this world. It’s got that perfect balance of sweet pumpkin, warm cinnamon, nutmeg, and a hint of ginger that just screams autumn. The maple syrup adds a caramel-like sweetness that’s much more nuanced than just using sugar. Then there’s the texture – it’s incredibly moist and tender, thanks to the pumpkin puree and a few little tricks I’ll share. It’s not dense or dry like some pumpkin breads can be; it’s just perfectly soft.

Is this a good recipe to cook in the oven for 15 minutes? What are some of the best last minute treats for a bake sale? Is it surprisingly budget friendly? Can you make canned pumpkin puree? Is it necessary to make something fancy for it to be delicious?

What I love about this recipe, though, is its versatility. Is it good on its own, but can also be served with a dollop of Cream Cheese Frosting? Is it a simple dusting of powdered sugar or maple glaze? If you want to add nuts, chocolate chips, or dried cranberries, this is a great base. What is the kind of recipe that feels special without being fussy, and that’s always a win in my book. What is the difference between zucchini bread and regular bread?

How do you make maple pumpkin bread?

Quick Overview

What is so great about this recipe? You’ll whisk together your dry ingredients, then your wet ingredients separately, combine them. Is it okay to swirl in a rich pumpkin filling before baking? What is the result? A perfectly marbled, incredibly moist, and flavorful loaf. Is it really that straightforward, and the steps are designed to ensure you get that perfect texture. No complicated techniques, just pure baking joy!

Ingredients

For the Main Batter:
I use King Arthur’s flour for this recipe. I find it really good.
1 teaspoon baking soda per 1 cup.
12 teaspoon salt.
1 12 teaspoons ground cinnamon.
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of ground cloves (optional, but adds a lovely warmth)
1 12 cups granulated sugar (you can reduce this slightly if you prefer)
34 cup unsalted butter, softened (or a good quality vegan butter for dairy-free)
2 large eggs, at room temperature
1 teaspoon vanilla extract per teaspoon.
12 cup pure pumpkin puree (not Pumpkin Pie filling! Look for Libby’s or another good brand)
1 cup buttermilk (or milk with 12 tsp lemon juice, let sit for 5 mins)

For the Filling:
½ cup pure pumpkin puree
14 cup packed light Brown Sugar. 1 tsp.
Is 1 teaspoon ground cinnamon good for a beginner
12 teaspoon ground nutmeg. 1
1 tablespoon maple syrup (this is the key for that extra flavor pop!)

For the Glaze (Optional but highly recommended!):
Is 1 cup powdered sugar enough for one
2-3 tablespoons of milk (or half-and-half for richness)
1 tablespoon maple syrup. 1 teaspoon salt.

What are the steps to

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350°F (175°C). Now, grab a 9×5 inch loaf pan. I like to grease it really well with butter or cooking spray, then dust it lightly with flour, tapping out any excess. This makes sure your beautiful maple pumpkin bread slides right out after baking. You can also line it with parchment paper, leaving some overhang to help lift it out – that’s my favorite trick!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if you’re using them). Whisking them thoroughly ensures all those lovely spices are evenly distributed throughout the batter, so you don’t get random pockets of spice. It’s a simple step, but it makes a big difference.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This is where you build that wonderful tender crumb. Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract, ½ cup of pumpkin puree, and the buttermilk. It might look a little curdled, but don’t worry, that’s the buttermilk doing its thing!

Step 4: Combine

Now, it’s time to bring those wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand with a spatula) just until combined. And I mean *just* combined – stop mixing as soon as you don’t see any more dry flour streaks. Overmixing can lead to a tough bread, and nobody wants that!

Step 5: Prepare Filling

In a small bowl, mix together the remaining ½ cup pumpkin puree, brown sugar, cinnamon, nutmeg, and maple syrup. Give it a good stir until it’s smooth and well combined. This little pocket of spiced pumpkin goodness is what gives our bread that gorgeous marbling effect!

Step 6: Layer & Swirl

Pour about half of the main batter into your prepared loaf pan. Dollop half of the pumpkin filling mixture over the batter. Then, pour the remaining batter on top, followed by the rest of the pumpkin filling. Now, grab a knife or a skewer and gently swirl the filling into the batter. Don’t overdo it; just a few gentle passes will create beautiful patterns. You want to see those lovely swirls!

Step 7: Bake

Pop that pan into your preheated oven. Bake for 55-70 minutes. The exact time can vary depending on your oven, so start checking around the 55-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (not wet batter!). If the top starts to brown too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once it’s baked, let the maple pumpkin bread cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert it onto a wire rack to cool completely. While it’s cooling, you can whip up the glaze if you’re using it. Whisk together the powdered sugar, milk, and maple syrup until you have a smooth, pourable glaze. Drizzle it over the *completely cooled* bread. Trust me, waiting for it to cool is important for the glaze!

Step 9: Slice & Serve

Once the glaze has set (or if you skipped the glaze), slice your beautiful maple pumpkin bread and enjoy! It’s best served at room temperature, but a slightly warm slice with a bit of butter is pure heaven. I love seeing the swirls when I cut into it – it’s always so satisfying.

What to Serve It With

This maple pumpkin bread is so versatile, it fits into any occasion. For a cozy breakfast, I love it simply with a hot cup of coffee or a steaming mug of chai tea. It’s comforting and warming, perfect for those slow weekend mornings when you have time to linger. For a more elegant brunch spread, I’ll serve thicker slices alongside a fruit salad, maybe some Scrambled Eggs, or even a dollop of whipped cream cheese. It looks so inviting on a platter.

As a dessert, it’s wonderful on its own, or perhaps with a scoop of vanilla bean ice cream or a drizzle of warm caramel sauce. It’s definitely a crowd-pleaser after a family dinner. And for those moments when you just need a little something sweet and comforting in the afternoon, a slice of this maple pumpkin bread with a glass of cold milk is pure bliss. My kids also love it toasted with a bit of butter. It’s a recipe that truly works for any time of day!

Top Tips for Perfecting Your Maple Pumpkin Bread

I’ve made this maple pumpkin bread more times than I can count, and I’ve picked up a few tricks along the way that I think really make it shine. Here are my top tips:

Pumpkin Prep: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. The pie filling has added sugar and spices, which will throw off the flavor and texture of this recipe. Also, ensure your pumpkin puree isn’t too watery. If it seems a little thin, you can strain it through a fine-mesh sieve lined with cheesecloth for a few minutes to remove excess moisture. This is key for a perfectly textured bread!

Mixing Advice: The biggest mistake people make with quick breads is overmixing. Once you add the dry ingredients to the wet, mix only until *just* combined. A few little streaks of flour are okay, as they’ll disappear during baking. Overmixing develops the gluten in the flour, which can make your bread tough and dense. A gentle hand is your best friend here!

Swirl Customization: Don’t go crazy with the swirling! Too much swirling will just make the filling blend completely into the batter, and you won’t get those pretty marbling effects. Aim for just 2-3 gentle passes with a knife or skewer. You want distinct ribbons of pumpkin flavor.

Ingredient Swaps: For a dairy-free version, you can easily swap the butter for a good quality vegan butter and use your favorite plant-based milk or even unsweetened almond milk for the buttermilk. I tested this with almond milk and it actually made it even creamier! If you don’t have buttermilk, as mentioned, just mix ½ teaspoon of lemon juice or white vinegar with ½ cup of milk and let it sit for about 5 minutes before using.

Baking Tips: Ovens can be notoriously different. Start checking for doneness around the 55-minute mark. If your loaf is browning too quickly on top, loosely tent it with aluminum foil for the remainder of the baking time. Also, make sure your oven rack is in the center of the oven for even heat distribution.

Glaze Variations: If you want a thicker glaze, use less liquid. For a thinner, more drippy glaze, add a tiny bit more milk. You can also add a pinch of cinnamon or a drop of maple extract to the glaze for an extra flavor boost. If you prefer not to glaze, a simple dusting of powdered sugar is also lovely.

Storing and Reheating Tips

Proper storage is key to keeping this maple pumpkin bread delicious for as long as possible. At room temperature, if it’s well-wrapped or in an airtight container, it should stay fresh for about 2-3 days. I usually wrap it tightly in plastic wrap, then place it in a resealable bag or an airtight container. Make sure it’s completely cool before wrapping, otherwise, condensation can make it soggy.

If you plan to keep it longer, the refrigerator is your friend. It will last for about a week in the fridge, stored in an airtight container. The texture might become slightly firmer, but that’s nothing a quick reheat can’t fix.

For longer storage, freezing is the best option. You can freeze the entire loaf or individual slices. I like to wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. To reheat, you can thaw it overnight in the refrigerator, or gently warm slices in a toaster oven or microwave. If it’s glazed, I’d wait to add the glaze until after thawing or reheating.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had great success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to add a touch more liquid, as gluten-free flours can be a bit more absorbent. Start with the recipe as written, and if the batter seems unusually thick, add a tablespoon or two of milk. The texture might be slightly different, perhaps a bit denser, but the flavor will still be wonderful!

Do I need to peel the zucchini?

For this particular maple pumpkin bread recipe, we’re actually not using zucchini! We’re relying on pumpkin puree for that moistness and flavor. If you were making a zucchini bread, peeling is optional. Leaving the skin on can add a bit more color and fiber, but it might also make the final product a bit greener. For this pumpkin version, no zucchini involved!

Can I make this as muffins instead?

Oh yes, this recipe makes fantastic muffins! You’ll want to fill your muffin liners about two-thirds to three-quarters full. Bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. You might want to swirl a little of the filling mixture on top of each muffin before baking for that extra visual appeal and flavor burst. They’re perfect for grab-and-go breakfasts!

How can I adjust the sweetness level?

If you prefer a less sweet bread, you can definitely reduce the granulated sugar in the main batter. I’d suggest reducing it by ¼ cup to start. The maple syrup and brown sugar in the filling and glaze also contribute sweetness, so keep that in mind. The pumpkin itself has a mild sweetness, so reducing the added sugars won’t make it bland, just less intensely sweet. Taste your batter (before adding eggs, of course!) if you want to be sure.

What can I use instead of the glaze?

The glaze is definitely a bonus, but not essential! If you skip it, you can simply dust the cooled bread with a little powdered sugar using a fine-mesh sieve for a pretty finish. Another option is to lightly toast some chopped pecans or walnuts and sprinkle them over the top while the bread is still warm. Or, for a richer topping, a simple cream cheese frosting or even a smear of cream cheese is absolutely delicious!

Final Thoughts

So there you have it – my absolute favorite maple pumpkin bread recipe. It’s a recipe that brings me so much joy every time I bake it, and it always brings smiles to the faces of everyone who tries it. It’s comforting, flavorful, and best of all, made with love. I hope you give it a try and make some wonderful memories in your own kitchen. If you loved this, you might also want to check out my Spiced Apple Crumble Muffins or my Classic Pumpkin Pie for more cozy fall flavors. I can’t wait to hear how your maple pumpkin bread turns out, so please leave a comment below and let me know what you think! Happy baking!

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