Pumpkin bread is a classic fall treat that is loved by many. The combination of pumpkin and warm spices creates a delicious and comforting flavour. Adding maple syrup to the mix takes this bread to a whole new level of deliciousness.
This bread is versatile and perfect for any time of day, whether you prefer it for breakfast, as a snack, or as a dessert. It’s guaranteed to satisfy your cravings.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup pure maple syrup
2 large eggs
1 cup canned pumpkin puree
1/4 cup milk
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the maple syrup, eggs, pumpkin puree, milk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the centre comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serving Suggestions
Serve the maple pumpkin bread warm or at room temperature.
Spread a little butter or cream cheese on each slice for an extra indulgent treat.
Enjoy a slice with a cup of hot coffee or tea for a cosy afternoon snack.
Related
Maple Pumpkin Bread
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup pure maple syrup
- 2 large eggs
- 1 cup canned pumpkin puree
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the maple syrup, eggs, pumpkin puree, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the centre comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.