Is it possible to have too many pumpkin baked goods? No, not at all! Haley here from If You Give a Blonde a Kitchen and my pumpkin kick is going strong.
Today I’m sharing a maple pumpkin bread recipe. It contains the best fall flavors and a generous maple syrup glaze. Best of all, this recipe comes together easily and requires only 15 minutes of prep time. Enjoy a slice of this pumpkin bread for breakfast, snack or dessert. It’s sweet and flavorful which makes it perfect for dessert with a scoop of ice cream. Or enjoy it as bread for breakfast. Either way, it tastes great!
How to make pumpkin bread
To make pumpkin bread, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined.
In a separate large bowl, use a hand mixer or stand mixer to beat butter and sugar until just blended, about 30 seconds. Add an egg and vanilla and beat to combine. Continuing beating until very light and fluffy, about 3 minutes. Add 100% pure pumpkin puree (not pie filling) and mix until combined. The batter might look curdled at this point and that is okay. Continue with the remaining steps.
With the mixer on low speed, slowly add the flour mixture, beating until incorporated.
Grease a 9 x 5 inch loaf pan with butter and then dust with flour. Pour the batter into the prepared pan and bake at 325 degrees Fahrenheit for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Let the pumpkin bread cool in the pan for 10 minutes before removing it to a wire rack to cool to room temperature.
See the full recipe below for exact measurements and details.
To make maple glaze, melt butter in a saucepan along with maple syrup. Add salt and sugar and whisk until smooth. While warm, spoon the maple glaze over the pumpkin bread or any of your favorite fall desserts. The glaze with harden as it cools.
If you like rich, dense bread, this recipe is for you. Each slice of this bread is packed with flavor. This moist pumpkin bread has hints of cinnamon, nutmeg, ginger, cloves and obviously pumpkin. The maple syrup glaze melts into the loaf and gives each bite even more seasonal flavor.
This easy pumpkin bread recipe is made in little time. Everything comes together easily in a few bowls. As the bread bakes, your kitchen will fill with autumnal aromas. Delicious!
How long is pumpkin bread good for?
Wrap and store pumpkin bread at room temperature for up to 2 days. Or store in the refrigerator for up to a week.
What can I make with pumpkin?
Try one of our favorite pumpkin recipes for the best flavors of fall.
- Pumpkin Pie
- Pumpkin Snickerdoodle Cookies
- Fluffy Pumpkin Pancakes
- Pumpkin Pie Truffles
- Baked Pumpkin Donuts
- Pumpkin Muffins with Pecan Streusel
- Pumpkin Chocolate Chip Cookies
If you’re ready for fall to begin, this maple pumpkin bread will help get you in the mood. Make it after a day of pumpkin picking or for a Halloween party. Or visit If You Give a Blonde a Kitchen for more fall baking recipes!
Maple Pumpkin Bread
For the bread
- 1 cup all-purpose flour, plus more for greasing the pan (125 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1 cup sugar (200 g)
- 6 tablespoons unsalted butter, room temperature, plus more for greasing the pan (85 g)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup 100% pure pumpkin (about half of one 15 oz. can) (212 g)
For the Maple Glaze:
- 1 tablespoon unsalted butter
- 2 tablespoons pure maple syrup
- 6 tablespoons powdered sugar (45 g)
- Pinch of kosher salt or sea salt
- Preheat oven to 325° F. Grease one 9” x 5” loaf pan with butter and dust with flour.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger until combined. Set aside.
- In large bowl of an electric mixer (or using a hand mixer), beat butter and sugar until just blended, about 30 seconds. Add egg and vanilla and beat well. Continue beating until very light and fluffy, about 3 minutes. Add pumpkin and mix until combined. The batter might look curdled at this point—that's okay.
- With the mixer on low, beat in flour mixture until incorporated.
- Pour batter into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in center comes out clean. Let pumpkin bread cool in pan about 10 minutes before removing it onto a wire rack. Let cool to room temperature.
- To make the glaze, melt butter in a saucepan along with syrup. Add salt and sugar and whisk until smooth. While warm, spoon glaze over pumpkin bread (the glaze will harden as it cools).
- Wrap and store the bread at room temperature for up to 2 days or refrigerate for up to one week.
- You can add chocolate chips to this recipe to make chocolate chip pumpkin bread, if desired.
Nutrition InformationCalories: 359, Fat: 10g, Saturated Fat: 6g, Cholesterol: 46mg, Sodium: 229mg, Potassium: 127mg, Carbohydrates: 62g, Fiber: 1g, Sugar: 38g, Protein: 4g, Vitamin A: 1570%, Vitamin C: 1.3%, Calcium: 39%, Iron: 1.7%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.