Maple Pumpkin Bread

This maple pumpkin bread tastes like autumn in every single slice. Be sure to use real maple syrup and not maple flavored pancake syrup in the recipe and don’t omit the maple extract unless you only want a hint of maple flavor. I developed this recipe using Libby canned pumpkin puree. I have a note above about why I used this particular brand as well as what to do if you use a different brand of pumpkin puree. It’s also vital you use a larger 9 x 5 loaf pan. Smaller pans will overflow, as this is a larger loaf of pumpkin bread! If you use a smaller loaf pan, fill the pan up to about 2/3 full and bake off any remaining batter in muffin tins (about 20 to 25 minutes at 350°F) for maple pumpkin muffins.

Course bread, Breakfast, brunch, Dessert, Snack

Cuisine American

Keyword autumn, banana bread, fall, maple, pumpkin, quick bread

Prep Time 10

Cook Time 1 25

Servings

Calories 389kcal

Author Irvin

Ingredients

Bread Batter

1 3/4 cups pumpkin puree (not pumpkin pie mix) 425 g or 15 oz, preferably Libby’s brand (see section above)
1 cup maple syrup (not pancake syrup) 310 g
1/3 cup extra virgin olive oil or vegetable oil, 75 g
1/4 cup packed dark brown sugar 55 g
2 large eggs
2 1/2 teaspoons baking powder
1 1/2 teaspoon pumpkin pie spice store-bought or homemade (see section above)
2 teaspoons maple extract see section above
1 teaspoon vanilla extract
3/4 teaspoons kosher salt
1 1/2 cups whole wheat flour 235 g
1 1/4 cups all-purpose flour 175 g

Topping

2 tablespoons pumpkin seeds optional

Instructions

Preheat the oven to 350°F.
Place the pumpkin puree, maple syrup, olive oil, brown sugar, eggs, baking powder, pumpkin pie spice, maple extract, vanilla extract, and salt in a large bowl. Whisk to combine.
Add the whole wheat flour and all-purpose flour to the bowl. Gently fold in, until the flour is mostly incorporated. Don’t over mix as that will lead to a tough bread. It’s ok if there are one or two small pockets of dry flour here or there.
Spray a 9 x 5 loaf pan with cooking oil. Pour the batter into the prepared loaf pan and smooth out on top. Sprinkle the pumpkin seeds on top.
Bake for 85 to 90 minutes or until a wooden skewer comes out clean from the center, or an instant read thermometer inserted into the middle reads 200°F to 205°F.
Place the pan on a wire cooling rack and let the bread cool in the pan for 10 minutes, then grab the parchment paper and lift the loaf up and move the bread to a wire cooling rack. Let cool completely before cutting into it.

Nutrition