MAPLE-PUMPKIN BREAD
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
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
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Zulqarnain Ali
a_z33@hotmail.co.ukThis bread is a bit too sweet for my taste, but I still enjoyed it.
Mazakat Ali
mazakata@hotmail.comI've made this bread several times and it's always a hit. It's so moist and flavorful.
Afrin Sultana
s.a72@hotmail.comThis bread is perfect for breakfast, lunch, or a snack. It's also great for freezing.
Sana Afzal
a@hotmail.comI love making this bread in the fall. It's the perfect way to use up all the leftover pumpkin puree.
Nixon Mondal
mondal.nixon33@yahoo.comThis bread is a bit dense for my taste, but the flavor is still good.
Joy Emmanuel
emmanuel.joy@yahoo.comI'm allergic to nuts, so I substituted the walnuts with chopped pecans. The bread still turned out great!
Shaid Iqbal
shaid_i28@yahoo.comThis bread is so easy to make and it always turns out delicious. I love the maple glaze on top.
Fate Dubs
fd16@hotmail.comThis was my first time making pumpkin bread and it turned out great! I followed the recipe exactly and it was perfect.
MD Thantu Sheikh
sheikhm@hotmail.co.ukThis bread is a bit too sweet for my taste, but I still enjoyed it.
giovanna viade
g_viade@hotmail.frI love how moist and flavorful this bread is. It's perfect for a fall breakfast or snack.
Ibrahim Garba Lawan
ibrahimg@hotmail.frThis bread is a fall staple in our house. It's always a hit with guests and family members.
Kevin Walker
kw@gmail.comI'm not a big fan of pumpkin, but this bread was surprisingly delicious. The maple flavor really balances out the pumpkin flavor.
Elise Ritter
ritterelise@aol.comThis is the best pumpkin bread recipe I've ever tried! It's so easy to make and always turns out perfect. I love the combination of maple and pumpkin flavors.
Rosaline Bruiners
rbruiners@hotmail.comThe bread was a bit dry for my taste, but the flavor was still good. I think I'll try adding some extra pumpkin puree next time.
dakota millsap
d-m@yahoo.comI followed the recipe exactly and the bread turned out perfectly. It was moist and fluffy, with a delicious maple-pumpkin flavor. My family loved it!
Freya Burgess
freya_burgess@hotmail.comThis maple pumpkin bread is heavenly! The aroma filled my kitchen as it baked, and the taste was even better than I had imagined. The bread is moist and flavorful, with just the right amount of sweetness. I'll definitely be making this again and agai