Quick maple pumpkin bread with all the spice flavors of Autumn, baked into a luscious loaf or individual muffins.
What Are Quick Breads?
What are quick breads? Just that, quick! They rise with baking powder and baking soda and usually bake to perfection in under 30-minutes.
Yeast breads require about an hour of rest time to rise before baking, which is why we love this pumpkin quick bread recipe. It’s quick!
Tried and Easy Maple Pumpkin Bread
Have you ever looked at a recipe and wonder if it is good, tried by others and found to be fabulous? Well, do I have fabulous news for you about this recipe, if not all my recipes.
My Maple Pumpkin Bread recipe was made on The Great American Recipe on PBS, not by me, though I was there to make it.
It was part of a Recipe Swap Theme on the show. One of the other contestants had to make my recipe. Her comment? “I don’t bake and I don’t like pumpkin”. The judges comment? “This is the best maple pumpkin bread I’ve ever had and I want this recipe”!
Pumpkin seems to be one of those happy appearances every September and stay with us till the end of the year.
While pumpkin is a squash and has not a lot of flavor on its own, it does lend itself to a huge variety of recipes we all love, both sweet and savory.
Children love the annual trip to a pumpkin patch to pick the family’s Autumn harvest of pumpkins. Mom, dad, grandparents, aunts and uncles all get to feel like a kid again on Autumn outings like this.
Pumpkin muffins are made in my kitchen from the onset of September and pop up all the way through December. Why? Because I can enjoy all the flavors I bake in this Maple Pumpkin Quick bread, which usually is baked in a long loaf pan and gets all dressed up with brown butter and maple drizzle, except for the muffins, I leave off the drizzle. Less guilt!
When following this recipe to make muffins, simply place the batter in muffin tins, reduce the bake time to about 25-minutes and leave off the drizzle. Instead of the drizzle, you can put a pecan on top and a sprinkle of coarse raw sugar before baking, for an added treat.
Who doesn’t love the flavor of maple? It is another one of those flavors we love in the Autumn. Not sure how it became a flavor we associate with Autumn flavors since it is harvested in the springtime, but hey, It is certainly a keeper for me and adds an amazingly warm undertone of flavor to this pumpkin bread.
It’s funny how the size and shape of a baking container changes the theme of the thing we are baking.
When I want to give the gift of baked goods, I usually will rely on mini-loaf pans to bake my goodies in, simply because they are easy to wrap and plenty to gift. One recipe, such as the one here, will make four mini loaves.
When I am baking for the kids or want goodies ‘to-go’ I usually turn to any one of my muffin tins, which are a variety of sizes, from a one-bite muffin, (which bakes in about 10-minutes), to a long leisurely lunch size muffin, packed with lots of healthy ingredients.
Elegant brunch parties, or large family gatherings, I will bake in a long loaf pan, like really long. It looks abundant when served and is easy to make numerous slices, either thick or thin.
It’s funny how when we think of pumpkin, we are actually thinking about the spices that are usually associated with pumpkin; nutmeg, cloves, cardamom, allspice, ginger and of course cinnamon.
Where were our Autumn latte’s be without this exotic, aromatic, mood changing scent of these spices!
You may not know this, but the price of pumpkin spice in the store usually goes up in Autumn or is not available at all until then. No worries. Make Your Own! Here is a quick and easy recipe I make every year, store in cute glass jars and have ready for Autumn: Homemade Pumpkin Spice Blend.
- Maple syrup
- Pumpkin Spice Blend
- Baking powder
- Baking soda
- Powdered sugar
- Sugar Maple leaf garnish – optional
- Loaf pan
- Mixing bowl
- Measuring cup
- Measuring spoons
- Fork – for drizzle
- Sauce pan
- Non-stick spray
My Muffin Madness Cookbook
Now that I’ve got you thinking outside the box about muffins, are you ready to try other creative and delicious muffin recipes you won’t find anywhere else?
Hot off the press this year: My Muffin Madness Cookbook!
Quick Maple Pumpkin BreadCourse: Bread Muffins u0026amp; CrackersCuisine: American
Maple and Pumpkin with Autumn spices in a quick bread with brown butter, maple drizzle
12 tbsp butter (1 1/2 sticks)
1 cup Real Maple Syrup
1 cup sugar
1 1/2 tbsp cinnamon
1/2 tsp nutmeg
1 tsp ground ginger
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp salt
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 cups pumpkin
non-stick cooking oil spray
Brown Butter Maple Drizzle
2 tbsp butter
4 tbsp maple syrup
3/4 cup powdered sugar, extra for dusting
purchased maple leaf candy
- Preheat oven to 350
- Melt 12 tbsp butter
- Prepare baking pans with a spray of non-stick cooking oil
- Dust pans with powdered sugar
- In a large mixing bowl, in a stand up mixer, mix melted butter, sugar and maple syrup.
- In a small mixing bowl, whisk eggs and pumpkin and add to the melted butter mixture
- In a separate mixing bowl, mix the flour, baking powder/soda and spices
- Add to batter and mix. Batter will be thick
- Transfer to baking pan/pans
- Bake until done. (1 hour if its a loaf pan, so use individual baking pans)
- Melt 2 tbsp butter with 4 tbsp maple syrup and whisk in enough powdered sugar to make a slightly thick, but pourable glaze to drizzle on bread.
- Cool bread and remove from pans. Drizzle and place a maple leaf on top.