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Maple Pumpkin Bread

A cozy and delicious Maple Pumpkin Bread, featuring the sweetness of maple syrup and the earthiness of pumpkin, perfect for gatherings or a comforting snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Canned pumpkin puree is a convenient option.
  • 1/2 cup maple syrup
  • 1/2 cup vegetable oil Can substitute with coconut oil for richer flavor.
  • 2 pieces eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can be substituted with a 1:1 gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup chopped walnuts or pecans Optional; can replace with dried fruits.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, maple syrup, vegetable oil, and eggs. Whisk until smooth.
  3. In a separate bowl, mix together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts or pecans if desired.
Baking
  1. Pour the batter into a greased loaf pan and smooth the top.
  2. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Cover with aluminum foil if the top browns too quickly.
Cooling
  1. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store any leftover Maple Pumpkin Bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months. Reheat slices in the microwave for 15–20 seconds or toast with extra maple syrup.