Maple Pumpkin Bread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Moist and flavorful bread filled with the warmth of pumpkin and the richness of maple syrup.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 150pumpkin puree
- 100maple syrup
- 2eggs
- 100unsalted butter
- 10baking powder
- 5salt
- 5ground cinnamon
- 2ground nutmeg
- 1ground ginger
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 9x5-inch loaf pan and set aside.
Tip: Optional: line the loaf pan with parchment paper for easy removal.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
Tip: Use a whisk or a wooden spoon for the best results.
- 3
In a separate bowl, whisk together the pumpkin puree, maple syrup, eggs, and butter until smooth.
Tip: Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
- 4
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Tip: The batter should still be slightly lumpy.
- 5
Pour the batter into the prepared loaf pan and smooth the top.
Tip: Use a spatula to remove any air pockets and ensure the bread is evenly distributed.
- 6
Bake for 30-35 minutes or until a toothpick inserted into the center of the bread comes out clean.
Tip: Keep an eye on the bread after 25 minutes as the baking time may vary depending on your oven.
- 7
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tip: This will help the bread set and make it easier to slice.
- 8
Once the bread is cool, slice it and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tip: You can also freeze the bread for up to 2 months and thaw it when you're ready to serve.
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