Up your pumpkin game with this Maple Pumpkin Quick Bread! Rich and delicious, this easy sweet loaf will bring on all the Fall flavours. Maple and Pumpkin were made for each other.
This recipe was originally shared in January 2010. I've updated with new pictures and more detailed instructions.
This recipe so needed an update. It was way...way overdue. The pictures were bad and I've since made some modifications. So here we are. This recipe originally came from a 2009 issue of Vegetarian Times magazine (December 2009).
More pumpkin recipes you might like:
Get the most from maple syrup in baking recipes
The original recipe required a full cup of pure maple syrup. And if you appreciate real maple syrup as I do, you know how expensive it is. I've made it my duty to find out just how little maple syrup I can use in this bread and still get that rich maple flavour - but not feel like I have to save this bread for a once-a-year treat. Because, hey, it's so good and deserves to be made often when canned pumpkin is available... which is always.
Half a cup of maple syrup is more than enough to give a deep maple flavour. I promise. Between the rich maple syrup, pumpkin and spices this loaf just feels like a cozy fall hug.
How to make this maple pumpkin bread
Similar to many quick bread recipes this maple bread requires a few bowls.
First, get the dry ingredients together, whisk flours, spices, baking powder, soda in a medium bowl and set aside.
The wet ingredients, in a large bowl, a bowl large enough to mix the complete batter, whisk together oil, maple syrup, and brown sugar. Once smooth, whisk in eggs, pumpkin, and vanilla. You want a smooth batter here.
Fold dry ingredients into wet ingredients. To "fold" means, is you want to deeply stir the batter so that you combine all the dry ingredients into the wet with as few stirs as possible. It's gentle. Avoid over mixing.
Add walnuts when the dry ingredients are almost completely combined, add the walnuts. Fold just a couple of times then pour into your prepared baking loaf pan.
Bake at 350 for 55-60 minutes in a 9x5 loaf pan. If you insert a toothpick into the center of the loaf it should come out dry or with just a few crumbs, not wet.
Cool completely before drizzling with maple glaze.
Make maple glaze: In a small bowl combine icing sugar, maple syrup, and just a splash of milk or cream. Stir well before you add more liquid. The glaze will get smoother and thinner as the sugar dissolves so wait until it completely dissolves before you add more liquid. If the glaze is too thin, add more icing sugar.
This is rich and sweet bread. Best served as dessert or part of a brunch menu.
Hot from the oven this disappeared in about 20 minutes. My kids loved it.
Spiced Maple Pumpkin Bread
- ½ cups whole wheat flour
- 1-½ cup all purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoon ground ginger
- 1-½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ cup pure maple syrup
- ½ cup brown sugar
- ½ cup canola oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- ½ cup chopped walnuts
- ¼ cup icing sugar
- 1 tablespoon maple syrup
- splash or two cream or milk
- Preheat oven to 350. Spray a 9x5 loaf pan with cooking spray or line with parchment paper. Whisk together the flours, spices baking soda, baking powder in a small bowl. In a large bowl or stand mixer, whisk together oil, maple syrup and brown sugar. Whisk in eggs. Then whisk in pumpkin and vanilla. Whisk until creamy and well blended. Gently fold in flour and nuts with a spatula. Pour into pan. Bake 55-60 minutes. Bread will be nicely browned and have risen, will be crispy on top and appear dry. You can use a toothpick to test if there is any wet batter left. Remove from oven and allow to cool on a wire rake. Try to let it cool completely before glazing and slicing.
- Make the glaze by combinng icing sugar, maple syrup and just enough milk or cream to make a smooth glaze that will just barely run off the spoon. Too thin and it will disappear once it hits the cake.