Best 5 Honey Maple Pumpkin Bread Recipes

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Indulge in the delightful aroma and comforting flavors of Honey Maple Pumpkin Bread, a culinary symphony that captures the essence of fall. This moist and tender quick bread is a celebration of classic autumnal ingredients, featuring a blend of pumpkin puree, warm spices, and a touch of sweetness from honey and maple syrup. Each bite reveals a symphony of flavors and textures, from the soft crumb to the crunchy pecan topping. With three variations to choose from, including a gluten-free option, this recipe caters to diverse dietary preferences, ensuring everyone can savor this autumnal delight. Discover the magic of Honey Maple Pumpkin Bread and embark on a culinary journey that evokes the warmth and coziness of the fall season.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY MAPLE PUMPKIN BREAD



Honey Maple Pumpkin Bread image

Got this in my email from The Prairie Homestead today. Looks awesome!

Provided by Tina Barber

Categories     Sweet Breads

Time 1h

Number Of Ingredients 9

3/4 c honey
3/4 c maple syrup
1 c coconut oil or butter - melted
1 tsp vanilla extract
4 eggs
3 c whole wheat flour
2 c pumpkin puree
2 Tbsp pumpkin pie spices
2 tsp baking soda

Steps:

  • 1. Preheat your oven to 350 degrees and grease 2-9X5" loaf pans.
  • 2. In a large bowl, mix the honey, syrup, oil/butter, vanilla, and eggs together.
  • 3. Mix in the pumpkin puree.
  • 4. In a different bowl, combine all of the dry ingredients.
  • 5. Mix the dry ingredients into the wet ingredients, and stir until everything in incorporated, but avoid overmixing.
  • 6. Divide the batter between the two loaf pans, and bake for 50 - 65 minutes, or until a toothpick comes out clean.
  • 7. Cool on wire racks, and fight the urge to hack off a piece while it's still hot. LOL

HONEY PUMPKIN BREAD



Honey Pumpkin Bread image

The honey not only lends flavor to this bread, but also draws water to the bread, keeping it moist longer! Fresh pumpkin also creates a better flavor - directions for preparing fresh pumpkin are at the bottom of this page.

Provided by oilpatchjo

Categories     < 4 Hours

Time 3h30m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

1/2 cup butter
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup honey
1 cup pumpkin
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla
1 fresh pumpkin
1/8 cup oil (or Pam cooking spray)

Steps:

  • Mix all ingredients well.
  • Pour into greased 9x5 bread pan.
  • Bake at 350 degrees for 1 1/4 - 1 1/2 hour, or until a knife placed in the center comes out clean.
  • Cool for 10 minutes on a wire rack, then remove from pan.
  • Note:Preparing Fresh Pumpkin.
  • There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking). Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.
  • Directions:Cut pumpkin in halves (or quarters, if large). Scoop out pulp and seeds. (Seeds can be saved later for roasting.) Lightly oil inside meat of pumpkin. Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet. Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout. Allow to cool until you can handle with your hands. Scrape pulp from rind and place in blender. Puree until consistent throughout. Line colander with coffee filters. Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.

Nutrition Facts : Calories 266, Fat 11, SaturatedFat 5.5, Cholesterol 51.3, Sodium 282.9, Carbohydrate 40.1, Fiber 0.8, Sugar 23.5, Protein 3.5

PRAIRIE HONEY PUMPKIN BREAD



Prairie Honey Pumpkin Bread image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 2 loaves

Number Of Ingredients 14

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon freshly grated nutmeg
2 cups sugar
3/4 cup wildflower or other pale amber honey
1/2 cup water
1 cup vegetable oil
2/3 cup canned or freshly cooked and pureed pumpkin
4 large eggs, beaten
1 cup chopped pecans, optional
1/2 cup golden raisins, optional
1/2 cup dried sour cherries, optional

Steps:

  • Preheat the oven to 325 degrees F. Grease 2 (9 by 5 by 3-inch) loaf pans and set aside.
  • Sift the flour, baking soda, salt, cinnamon, nutmeg, and sugar together into a large bowl. With a wooden spoon, stir in the honey, water, oil, pumpkin, and eggs until you have a smooth batter. Fold in the pecans, raisins, and/or dried sour cherries, if using.
  • Pour the batter in to the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool in the pans on a wire rack.

PUMPKIN BREAD WITH MAPLE SYRUP GLAZE



Pumpkin Bread with Maple Syrup Glaze image

This luscious pumpkin bread with maple syrup glaze is well worth the occasional splurge. When we first discovered how fantastic it is, I made four loaves on three separate occasions in just over a week! -Jaleen Burkholder, Waterloo, New York

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1/2 cup canned pumpkin
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup buttermilk
1/2 teaspoon ground cinnamon
1 teaspoon molasses
COATING:
5 tablespoons butter, melted
1 tablespoon maple syrup
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick. , Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.

Nutrition Facts : Calories 254 calories, Fat 14g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 291mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN MAPLE BREAD



Pumpkin Maple Bread image

Pumpkin Bread enhanced with real maple syrup and plump golden raisins. This recipe makes a very large loaf that rises well and is a moist bread. I usually double the recipe. Delicious served presliced and spread with cinnamon cream cheese spread. Great for a buffet.

Provided by Pastryismybiz

Categories     Quick Breads

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon allspice
2 eggs
1 (16 ounce) can pumpkin
1 cup light brown sugar, firmly packed
1/2 cup maple syrup
1/2 cup vegetable oil
1/2 cup golden raisin
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 325°F.
  • Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside.
  • Sift flour, baking powder, baking soda, salt,.
  • cinnamon and allspice in large bowl. Mix with whisk.
  • Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.
  • Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts.
  • Spoon batter evenly into prepared pan.
  • Bake 1 hour and 15 minutes,or until toothpick test indicates done.
  • Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan.
  • Cool in pan for 10 minutes and turn out on rack.

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree will give your bread a richer flavor than canned puree. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
  • Don't overmix the batter: Overmixing the batter will make your bread tough. Stir just until the ingredients are combined.
  • Let the bread cool completely before glazing: If you glaze the bread while it's still warm, the glaze will soak into the bread and make it soggy. Let the bread cool completely before glazing so that the glaze stays on top of the bread.
  • Store the bread in an airtight container at room temperature for up to 3 days: You can also freeze the bread for up to 2 months. To freeze the bread, wrap it tightly in plastic wrap and then place it in a freezer bag.

Conclusion:

This honey maple pumpkin bread is a delicious and easy-to-make fall treat. It's perfect for breakfast, lunch, or a snack. With its moist texture, sweet flavor, and warm spices, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this honey maple pumpkin bread a try. You won't be disappointed!

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