Best 8 Pumpkin Maple Bread Recipes

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Indulge in the delightful aroma and irresistible taste of Pumpkin Maple Bread, a culinary masterpiece that combines the comforting flavors of fall with a touch of sweetness. This moist and fluffy bread is infused with the warmth of pumpkin puree, complemented by the subtle sweetness of maple syrup. Each bite offers a symphony of textures, from the tender crumb to the crunchy pecan topping. The Pumpkin Maple Scones, equally enticing, offer a delightful morning treat. These scones are a perfect balance of soft and crumbly, with a hint of maple glaze and the crunch of pecans. And for those who prefer a classic, the Pumpkin Muffins, studded with chocolate chips, provide a comforting and nostalgic experience. Each recipe is crafted with simple, wholesome ingredients, ensuring a homemade goodness that will satisfy your cravings. Whether you're looking for a cozy breakfast, a sweet snack, or a special holiday treat, these pumpkin-infused delights are sure to impress.

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

PUMPKIN-MAPLE BREAD PUDDING



Pumpkin-Maple Bread Pudding image

Provided by Sandra Lee

Categories     dessert

Time 2h22m

Yield 10 servings

Number Of Ingredients 11

Butter flavored cooking spray
1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes
1/2 cup chopped pecans
1 1/4 cups milk
1/2 cup cream
4 eggs
2 teaspoons pumpkin pie spice (recommended: McCormick)
1/2 cup real maple syrup
1 (15-ounce) can solid pack pumpkin (recommended: Libby's)
1 (4.5-ounce) jar brandied hard sauce (recommended: Crosse and Blackwell)
1 teaspoon maple extract (recommended: McCormick)

Steps:

  • Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
  • Toss together cubed raisin bread and pecans in the casserole dish; set aside.
  • In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
  • Preheat oven to 350 degrees F.
  • Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
  • Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
  • Serve warm or at room temperature.

PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY



Pumpkin Bread Ring With Maple Cream Cheese Filling Recipe by Tasty image

Here's what you need: vegan cream cheese, lemon juice, vanilla extract, pure maple syrup, all-purpose flour, brown sugar, cinnamon, allspice, nutmeg, ground ginger, ground cloves, baking soda, baking powder, salt, unsweetened pumpkin puree, vegetable oil, water, vanilla extract, nonstick cooking spray

Provided by Merle O'Neal

Categories     Desserts

Yield 8 servings

Number Of Ingredients 19

8 oz vegan cream cheese, softened
1 teaspoon lemon juice
1 teaspoon vanilla extract
4 tablespoons pure maple syrup
2 ½ cups all-purpose flour
1 cup brown sugar
1 teaspoon cinnamon
⅛ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
16 oz unsweetened pumpkin puree
¾ cup vegetable oil
¼ cup water
2 teaspoons vanilla extract
nonstick cooking spray, for greasing

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
  • Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
  • In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
  • Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
  • Generously grease a bundt pan with nonstick spray.
  • Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
  • Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
  • Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 502 calories, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 7 grams, Sugar 24 grams

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.

PUMPKIN MAPLE NUT BREAD



Pumpkin Maple Nut Bread image

Provided by Barbara H. Anderson

Categories     Bread     Fruit     Bake     Thanksgiving     Prune     Pecan     Pumpkin     Fall     Bon Appétit     Virginia

Yield Makes 1 loaf and 6 muffins

Number Of Ingredients 13

9 prunes
3 tablespoons water
2 1/2 cups all purpose flour
1 cup sugar
1/2 cup quick-cooking oats
2 teaspoons baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 cups canned solid-pack pumpkin
1 cup (about 4 ounces) coarsely chopped pecans
1/2 cup maple syrup
1/4 cup vegetable oil
2 egg whites, beaten to blend

Steps:

  • Preheat oven to 350°F. Butter 9x5x2 1/2-inch loaf pan. Place paper liners in 6 muffin cups. Puree prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in medium bowl. Mix pumpkin, pecans maple syrup, oil, egg whites and pureed prunes in large bowl. Stir in dry ingredients into pumpkin mixture (batter will be thick).
  • Spoon batter into loaf pan until 3/4 full. Smooth top with spatula. Divide remaining batter among 6 muffin cups. Bake muffins until tester inserted into center of muffin comes out clean, about 30 minutes. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool muffins and bread on racks and cool completely. (Can be made 1 day ahead. Wrap tightly and store at room temperature.)

MAPLE-PUMPKIN BREAD PUDDING



Maple-Pumpkin Bread Pudding image

Categories     Bread     Cake     Bake     Roast     Pumpkin     Fall     Winter

Yield serves: 10 to 12

Number Of Ingredients 13

1 4-pound pumpkin, preferably a sugar pumpkin, or 3 cups canned pumpkin purée
2 cups heavy cream
1/4 cup packed light or dark brown sugar
4 large eggs
1 cup REAL maple syrup
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 teaspoons vanilla extract
1 tablespoon unsalted butter for greasing dish
1 loaf of challah, cut into 1-inch chunks (about 8 cups)
1/2 cup walnuts, toasted (see page 17) and coarsely chopped
1/2 cup dried cranberries or golden raisins

Steps:

  • Preheat the oven to 375°F.
  • Cut the pumpkin into quarters, place it on a baking sheet, and roast for about 1 hour or until the pumpkin is fork-tender. Remove the pumpkin from the oven and let cool (this can be done a day or two ahead). When the pumpkin is cool enough to handle, peel off the skin, remove the seeds and guts, and purée the flesh in a food processor. If you're using canned pumpkin, skip this step.
  • Reduce the oven temperature to 325°F.
  • In a large bowl, combine the puréed pumpkin, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla, and mix well to combine.
  • Butter a 9 x 13-inch baking dish well. Toss the bread, walnuts, and cranberries together in the baking dish. Pour the pumpkin mixture over the bread and let sit for 30 minutes.
  • Put the dish in the oven and bake for 50 to 55 minutes or until the custard is set.
  • ANNE ALTERNATE
  • If you want to get really fancy, use cinnamon brioche or pound cake in place of the challah. Mmmmm . . .

MAPLE-PUMPKIN BREAD



Maple-Pumpkin Bread image

A soft, fluffy, hearty, and downright delicious maple version of pumpkin bread that my family goes crazy for! This generous recipe that makes 2 big loaves and 12 big muffins. Our favorite way to eat this quick bread is with cream cheese or butter. You can use 2 cans of pumpkin, but fresh tastes so much better. Don't let the coconut oil fool you - you can't taste it in the finished bread. My salt of choice is Himalayan pink salt.

Provided by Kimberly Thorvaldson

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h5m

Yield 28

Number Of Ingredients 12

cooking spray
28 ounces pumpkin puree
6 cups maple sugar
2 cups coconut oil, melted
6 eggs
1 ⅓ cups whole milk, or more as needed
1 tablespoon vanilla extract
7 cups whole wheat flour
2 tablespoons pumpkin pie spice
4 teaspoons baking soda
1 tablespoon sea salt
1 tablespoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 2 loaf pans and 12 cups of a muffin tin with cooking spray.
  • Combine pumpkin puree, maple sugar, coconut oil, eggs, milk, and vanilla extract in a large bowl.
  • Combine whole wheat flour, pumpkin pie spice, baking soda, sea salt, and cinnamon in a large bowl.
  • Slowly add flour mixture to pumpkin mixture while blending with a hand mixer to create a dense but moist batter. Add another 1 to 2 ounces milk to moisten batter to a smooth consistency, if necessary.
  • Portion batter among the prepared pans.
  • Bake in the preheated oven immediately until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Remove muffins and reposition loaf pans; continue baking loaves until a toothpick inserted in the center of a loaf comes out clean, about 10 minutes more.
  • Remove from the oven and let muffins and loaves cool on wire racks.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 64.1 g, Cholesterol 41 mg, Fat 17.8 g, Fiber 4.7 g, Protein 6.2 g, SaturatedFat 14.2 g, Sodium 462 mg, Sugar 38.1 g

PUMPKIN-MAPLE BREAD PUDDING



PUMPKIN-MAPLE BREAD PUDDING image

Categories     Nut

Yield 10 People

Number Of Ingredients 11

Butter flavored cooking spray
1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes
1/2 cup chopped pecans
1 1/4 cups milk
1/2 cup cream
4 eggs
2 teaspoons pumpkin pie spice (recommended: McCormick)
1/2 cup real maple syrup
1 (15-ounce) can solid pack pumpkin (recommended: Libby's)
1 (4.5-ounce) jar brandied hard sauce (recommended: Crosse and Blackwell)
1 teaspoon maple extract (recommended: McCormick)

Steps:

  • Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside. Toss together cubed raisin bread and pecans in the casserole dish; set aside. In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator. Preheat oven to 350 degrees F. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean. Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding. Serve warm or at room temperature.

PUMPKIN BREAD WITH MAPLE FROSTING RECIPE



Pumpkin Bread with Maple Frosting Recipe image

Yield 8

Number Of Ingredients 11

2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups powdered sugar
4 Tablespoons maple syrup (more or less)

Steps:

  • Set oven to 350F
  • Spray a non-stick standard loaf pan with cooking spray.
  • Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, ginger, and nutmeg.
  • Stir in the flour, baking soda and salt and mix until combined.
  • Pour the batter into the pan and even out with a spatula.
  • Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
  • Let the loaf cool almost to room temperature before glazing.
  • To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Spread onto the cooled bread and serve.

Tips:

  • Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any surprises.
  • Measure your ingredients accurately: Baking is a science, and precise measurements are important. Use a kitchen scale to measure your ingredients for the most accurate results.
  • Use fresh ingredients: The fresher your ingredients, the better your bread will taste. If possible, use organic ingredients for the best flavor and quality.
  • Don't overmix the batter: Overmixing the batter can make your bread tough. Mix just until the ingredients are combined.
  • Let the dough rise in a warm place: The dough needs a warm place to rise in order to double in size. A warm oven or a sunny spot on the counter are both good options.
  • Bake the bread until it is golden brown: The bread is done baking when it is golden brown on top and a toothpick inserted into the center comes out clean.

Conclusion:

Pumpkin maple bread is a delicious and easy-to-make treat that is perfect for fall. With its moist texture, sweet maple flavor, and hints of pumpkin spice, this bread is sure to be a hit with everyone who tries it. Whether you're enjoying it for breakfast, lunch, or a snack, pumpkin maple bread is a delicious and satisfying choice.

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