Maple Pumpkin Bread

Every fall, I start craving pumpkin and maple. That’s how this maple pumpkin bread became a regular in my kitchen.

You get the cozy spices of classic pumpkin bread here. The natural sweetness of maple syrup makes each slice taste like autumn.

Maple pumpkin bread is moist and flavorful. It works as breakfast, snack, or dessert.

You don’t need fancy skills to make it. Grab some pantry staples, pumpkin puree, and maple syrup.

Mix up this pumpkin bread recipe in no time. The glaze or streusel topping is optional.

If you want to make it feel special for gatherings, add the topping. It’s a nice touch for gifting too.

If you like trying pumpkin recipes each season, try this one. It’s simple and easy to adjust with different toppings or spices.

Why You Will Love Maple Pumpkin Bread

You’ll appreciate how simple this quick bread is. You don’t even need a mixer.

You can make it on a busy morning or quiet afternoon. The batter comes together in minutes.

The texture is one of the best parts. You get a tender crumb that stays soft for days.

Pumpkin keeps it moist, while maple syrup adds sweetness. The flavors blend with warm spices.

Enjoy a slice for breakfast or pack it as a snack. Serve it as a fall dessert with whipped cream or ice cream.

This loaf feels special but practical for everyday baking. The balance of flavors stands out.

Pumpkin gives earthy richness, and the spices bring warmth. Maple syrup or glaze ties it all together.

It’s not too sweet, so you can enjoy it any time. The kitchen smells amazing while it bakes.

Cinnamon, nutmeg, and maple fill the air. It makes everything feel cozy.

Reasons you’ll want to bake this moist maple pumpkin bread:

• Easy steps with pantry staples
• Soft, moist texture that holds up well
• Works for breakfast, snack, or dessert
• Seasonal flavors highlight pumpkin and maple
• A loaf that feels homemade and inviting

How To Make Maple Pumpkin Bread

You need the right mix of ingredients and tools. A clear process helps bake a loaf that’s moist and easy to slice.

Pay attention to spices, mixing, and baking time. These details matter.

Ingredients

Start with canned pumpkin puree for a consistent loaf. Fresh pumpkin can be watery and change how the bread bakes.

Use all-purpose flour as the base. Add baking soda and baking powder to help the loaf rise.

Sweetness comes from both granulated sugar and brown sugar. Brown sugar also adds moisture.

Vegetable oil keeps the bread soft. Eggs and vanilla extract give structure.

For flavor, mix in cinnamon, nutmeg, ginger, and pumpkin pie spice. Add maple syrup or maple extract for depth.

Fold in extras like pecans, walnuts, or dried cranberries. Pumpkin seeds add crunch and variety.

Instruments

You don’t need fancy equipment. A 9×5-inch loaf pan works for one loaf.

Grease it or line it with parchment to prevent sticking. Use at least two mixing bowls.

One bowl is for dry ingredients, and one for wet. A sturdy whisk blends spices and flour evenly.

A rubber spatula lets you fold the batter gently. Keep measuring cups and spoons nearby.

A cooling rack helps the bread cool without steaming. A toothpick checks doneness in the center.

Step-By-Step Instruction

Preheat your oven to 325°F (163°C). Whisk together flour, baking soda, baking powder, salt, and spices in one bowl.

In another bowl, combine pumpkin puree, sugars, vegetable oil, eggs, vanilla, and maple syrup. Mix until smooth.

Add the dry ingredients to the wet in two parts. Stir gently and don’t overmix.

If the batter feels thick, add a bit of milk. Fold in nuts, cranberries, or seeds if you want.

Pour the batter into the loaf pan and smooth the top. Bake for 70–80 minutes.

Check with a toothpick after an hour. Let the bread cool in the pan for 15–20 minutes.

Transfer to a rack before slicing.

Tips & Tricks

I’ve baked maple pumpkin bread many times. A few small choices make a big difference.

You don’t need fancy tools, but pay attention to details. This helps your bread bake evenly and taste better.

• Use pumpkin puree, not pumpkin pie filling. The filling has extra sugar and spices.
• Measure flour carefully. Too much flour makes the bread dense.

Mix wet and dry ingredients separately before combining. This avoids overmixing and keeps the bread soft.

Stir until just combined. For sweetness, use maple syrup in the batter.

For the topping, a simple maple icing or glaze is nice. Whisk powdered sugar with maple syrup until smooth.

Drizzle it over the cooled loaf. Let the bread cool at least 20 minutes before adding icing.

Warm bread will melt the glaze. If you like texture, sprinkle nuts or a light streusel on top before baking.

To make muffins, divide the batter into cups. Bake for about 20–25 minutes.

Store your bread in an airtight container. It stays moist for a few days at room temperature.

Ingredient Substitute

When you make maple pumpkin bread, you might run out of something. I’ve swapped a few things myself and the bread still turned out great.

Here are some easy substitutions:

• Sweetener: No maple syrup? Use honey or brown sugar. Reduce other liquids a bit if you use a liquid sweetener.
• Flour: All-purpose flour is best, but whole wheat flour works for a denser loaf. Use a gluten-free blend if needed.
• Oil: Try melted coconut oil or olive oil. Use unsweetened applesauce for part of the oil to lighten it.
• Spices: No nutmeg? Add more cinnamon or a little pumpkin pie spice. It’s not the same, but still cozy.
• Toppings: Add pepitas or chopped nuts for crunch. For a sweeter finish, whisk a quick glaze with powdered sugar and maple syrup.

I’ve used squash puree instead of pumpkin. The flavor changes a bit but it’s still good.

These swaps let you bake without a grocery run. The bread stays comforting.

What To Serve With Maple Pumpkin Bread

When you slice into warm maple pumpkin bread, keep it simple. A few thoughtful pairings make it feel special.

I often think about what I’d serve with banana bread. The same ideas work here.

A creamy spread, a light topping, or a small drink turns your loaf into a treat. Try these pairings:

• Apple butter for a fruity spread.
• Greek yogurt with honey for tang and protein.
• Cranberry sauce for a tart contrast.
• Vanilla ice cream with a warm slice for dessert.
• Spiced walnuts for crunch and a little heat.
• Maple butter to double the maple flavor.

If you’re serving this bread at a fall gathering, add seasonal extras. A mug of spiced apple cider or a pumpkin spice latte is perfect.

Set out Halloween sugar cookies or a slice of pumpkin pie too. I like to keep the streusel topping in mind.

Since maple pumpkin bread is already sweet and crunchy, pair it with something lighter. Fresh fruit or chocolate-dipped pears works nicely.

You don’t need much—just a small pairing highlights the bread’s flavors.

How To Store Maple Pumpkin Bread

When I bake maple pumpkin bread, I make more than one loaf. It never lasts long at my house.

The key to keeping it fresh is proper storage. Let the loaf cool completely before wrapping.

If you wrap it while warm, condensation makes the bread soggy. For short-term storage:

• Wrap the loaf tightly in plastic wrap or foil.
• Place it in an airtight container.
• Keep it at room temperature for 2–3 days.

If you want it to last longer, use the refrigerator. Wrap the bread first so it doesn’t dry out.

In the fridge, it stays good for about 4–5 days. Freezing is best if you plan ahead.

You can wrap the whole loaf or slices in plastic wrap. Add a layer of foil for extra protection.

Store in a freezer bag for up to 3 months. When you’re ready to eat, thaw the bread at room temperature.

If you like it warm, heat a slice in the microwave for 20–30 seconds. Or warm it in the oven on low heat.

If your loaf has a glaze or streusel topping, freeze it without the topping. Add the topping fresh after thawing.

This keeps the texture crisp and avoids sogginess.

Nutritional Value

When you bake maple pumpkin bread, you get a loaf that feels comforting. You also get a mix of nutrients with every slice.

Each slice gives you energy from carbs, some protein, and a bit of fat. It’s not low in calories, but you can work it into your day if you don’t overdo it.

A typical slice of pumpkin bread (about 60 g) has around 183 calories. Here’s what else you’ll find in one serving:

• Fat: about 7–8 g (with 1 g saturated fat)
• Carbohydrates: about 26 g
  • Sugar: around 13–14 g
  • Fiber: less than 1 g
• Protein: about 3 g
• Cholesterol: about 25 mg
• Sodium: about 170 mg

You get small amounts of vitamins and minerals too. Pumpkin brings in vitamin A. The bread itself gives a bit of iron, calcium, and potassium.

If you use maple syrup instead of refined sugar, you still get sweetness. You also add a touch of manganese and zinc. The difference isn’t dramatic, but it’s a little bonus over plain sugar.

Want to make your loaf lighter? Try swapping some oil for applesauce. Or use whole grain flour. That’ll bump up the fiber and cut down the fat. Each slice feels a bit more filling that way.