Pumpkin Maple Bread

Autumn Maple Pumpkin Bread delivers soft, delightful flavors that capture fall in every bite. Crafted with real pumpkin, pure maple syrup, and hearty spices including cinnamon, nutmeg, and ginger, this loaf works wonderfully for breakfast or afternoon treats. The light maple sweetness pairs beautifully with the earthy pumpkin notes, resulting in a truly satisfying bread. This simple-to-follow method creates a loaf that stays tender for several days, making it perfect for advance baking or giving as homemade gifts.

INGREDIENTS

• Vegetable oil: 1/2 cup
• Eggs: 2 large
• Vanilla extract: 1 teaspoon
• Pumpkin puree: 1 cup
• Maple syrup: 1/2 cup
• Granulated sugar: 1/2 cup
• Ground ginger: 1/2 teaspoon
• Ground nutmeg: 1/2 teaspoon
• Ground cinnamon: 1 teaspoon
• Salt: 1/2 teaspoon
• Baking powder: 1/2 teaspoon
• Baking soda: 1 teaspoon
• All-purpose flour: 1 3/4 cups

INSTRUCTIONS

Step 7:

Let the bread cool inside the pan for 10 minutes then move it to a cooling rack.

Step 6:

Bake for 50-60 minutes until you can insert a toothpick in the middle and it comes out clean.

Step 5:

Transfer your batter into the greased loaf pan and level the surface.

Step 4:

Slowly mix the dry ingredients into the wet mixture and stir just enough to combine everything.

Step 3:

In another bowl, blend together pumpkin puree, maple syrup, granulated sugar, oil, eggs, and vanilla until completely smooth.

Step 2:

Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl and whisk thoroughly.

Step 1:

Get your oven hot at 350°F (175°C) and coat a 9x5-inch loaf pan with oil or butter.

Serving and Storage Tips

• Store your bread in a sealed container to keep it fresh and moist for several days.
• Pour some extra maple syrup on top of slices for more sweetness.

Helpful Notes

• This bread can be frozen easily. Just wrap it tightly in plastic and it'll keep in the freezer up to 3 months. Leave it out overnight when you want to eat it.
• For deeper flavor, try dark maple syrup or toss in some chopped walnuts or pecans to your mix.

Tips from Well-Known Chefs

• Want a super moist loaf? Replace half your vegetable oil with unsweetened applesauce.

Why You'll Love This Maple Pumpkin Bread

This Autumn Maple Pumpkin Bread is truly the ideal fall treat that's moist, flavorful and super easy to make. It's packed with all those cozy seasonal flavors we crave. The blend of pumpkin, maple, and warm spices makes each slice both sweet and comforting. It's great for breakfast, snacks, or paired with your afternoon coffee. You'll probably make this a regular part of your fall baking. Try it warm with an extra drizzle of maple syrup for a special touch!

FAQs

Can I freeze this bread?

Absolutely! This bread freezes wonderfully. Just wrap it up tight in plastic and it'll stay good in the freezer for up to 3 months. Let it thaw on the counter overnight before you want to eat it.

Can I substitute maple syrup with honey?

You can definitely swap in honey instead of maple syrup, but remember that honey has a more distinct taste that will change the flavor profile of your bread a bit.

How do I make this bread healthier?

To create a lighter version, swap half the oil for unsweetened applesauce and cut back the sugar by 1/4 cup. You'll still get a tasty loaf with fewer calories.

Save

Summary

Pumpkin Maple Bread makes an ideal autumn treat, delivering a soft, sweet loaf made with wholesome pumpkin puree, maple syrup, and spices like cinnamon and nutmeg. Its moist texture stays fresh for days if stored properly, making it great for breakfast or a snack. Drizzle with more syrup or pair with coffee for the perfect chilly morning indulgence.