There's something about the warm, inviting aroma of freshly baked Spiced Maple Pumpkin Bread that just screams fall. This recipe combines the comforting spices we love with the sweetness of maple syrup and the earthy richness of pumpkin. It's the perfect treat to enjoy as the temperatures drop and the leaves change color.
All-purpose flour forms the base of your bread, providing structure and substance. Pumpkin puree adds moisture and a subtle, earthy sweetness that's perfect for fall. Maple syrup not only sweetens the bread but also gives it a delicate maple flavor that pairs beautifully with the spices. Granulated sugar contributes to the sweetness and helps create a tender crumb. Vegetable oil keeps the bread moist and rich, while eggs bind everything together. The spice blend — cinnamon, nutmeg, cloves, and ginger — gives the bread its signature warmth and depth. Baking soda and baking powder ensure the bread rises properly, resulting in a light, fluffy texture. A pinch of salt enhances all the flavors. Finally, chopped pecans add a delightful crunch, but feel free to skip them if you're not a fan.
Spiced Maple Pumpkin Bread pairs beautifully with a pat of butter or a smear of cream cheese. For an indulgent treat, try it with a drizzle of maple syrup or a dollop of whipped cream. It also makes a great breakfast alongside a hot cup of chai or spiced cider.
Start by preheating your oven to 350°F (175°C). While it warms up, take a moment to grease a 9x5 inch loaf pan. This simple step ensures your bread will slide out effortlessly later.
In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mixing them well now means they’ll be evenly distributed throughout your bread.
In another bowl, combine the wet ingredients: pumpkin puree, maple syrup, sugar, oil, and eggs. Whisk until smooth. You’re looking for a unified mixture without lumps of pumpkin or streaks of egg.
Gradually incorporate the dry mix into the wet mixture. Stir gently—overmixing can lead to a dense bread. Once it’s just combined, you’re good to go.
If you’re using pecans, fold them in now. They add a nice texture and a bit of nutty flavor, but if you’re not a fan, feel free to leave them out.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for even baking. Slide it into the oven and let it bake for 60-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling period helps the bread set properly, making it easier to slice later.
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