the best maple pumpkin bread recipe

the best maple pumpkin bread recipe

Whether I want to admit it or not, fall is just around the corner, and I’m beginning to come to terms with the fact that I need to accept that…and probably sooner than later. Despite the wildfires that continue to rage out here and the blanket of smoke that’s covering everything, we’re noticing that the leaves are starting to change colors slowly, and the temperatures are slowly but surely dipping further into the low 50s in the evenings. The sun is setting sooner, and the mornings are dark and nippy. Basically, as we remain fairly trapped indoors, we’re coming to the realization that it’s getting closer to pumpkin time and, as such, I’m leaning into baking fall treats, like the best maple pumpkin bread recipe you’ll ever try.

Now, let it be known that I really don’t love all things pumpkin. I hate PSLs, and I think that most store-bought pumpkin treats are too sweet. This maple pumpkin bread recipe is the perfect blend of sweet, spicy, and ooey-gooey, thanks to the rich pumpkin puree whipped into the batter. My kids love most of my homemade treats, but their favorites have always been the cupcakes I make (like these ones). By blending in dark chocolate chips and drizzling it with a light icing though, I was able to convince them it was worth a try, and it was a hit! So, today, I wanted to share this super-easy recipe with you in case you want to add it to your fall baking repertoire.how to make pumpkin bread

maple pumpkin bread

The Best Maple Pumpkin Bread Recipe

Now, when I set out to bake this, I only planned to bake one loaf, but I found that making a larger recipe that resulted in three loaves was actually better because I could bring some to friends and neighbors, too, without any extra effort. Doubling and tripling this recipe is ridiculously easy, so I just went ahead and made it large enough for three full loaves. It stores well, too, so why not? Want to try it for yourself? Here’s what you’ll need:

For the bread:

  • 3.5 cups of flour – I used almond flour for this, but the traditional recipe calls for all-purpose flour
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • .75 tsp ground cloves
  • .5 cup water
  • 1 cup vegetable oil
  • 4 large eggs
  • 15 oz can pumpkin puree
  • 3 cups sugar – I used sugar in the raw for this, and it turned out great
  • 3 tbsp real maple syrup
  • 1 bag dark chocolate chips (optional)

For the icing:

  • 6 oz softened cream cheese
  • Splash of milk (we used Oat Milk)
  • 1 tbsp butter
  • 1 squeeze lemon
  • 3 tbsp of maple syrup

best pumpkin bread

pumpkin bread almond flour

pumpkin bread with chocolate chips

Honestly, there’s a couple of ways you can go about this. I’m pretty much a dump and go kinda baker, meaning I just throw everything in the mixer and hope for the best. The general rule of thumb, however, is that you should combine dry, then wet, until they’re beautifully blended. I’ve found it works either way, and you can’t really go wrong. Nevertheless, here are the basic steps you should follow:

  • In a large mixing bowl, combine all your dry ingredients, including the flour, baking soda, salt, cinnamon, nutmeg, cloves, and sugar.
  • Add your wet ingredients, including the pumpkin, maple, oil, and eggs.
  • Beat the mix together with the beater attachment until the mix is completely incorporated.
  • Add the chocolate chips, and mix together for another minute.
  • Grease your loaf tins. Add 1/3 of the mixture to each tin.
  • Pop them in the oven, and let them bake for 50 minutes.
  • While your loaves are baking, soften your cream cheese with the splash of milk in a sauce pan over low heat.
  • Stir in the butter and maple syrup and mix gently.
  • Once fully combined, remove from the heat, and squeeze the lemon in. It’s super easy to break your icing if the lemon is added too hot. It doesn’t curdle in flavor, but it does in texture, which you can probably see in my pictures. Once cooled somewhat, if the drizzle is too thick to actually drizzle, add a tiny bit more milk until thinned.
  • Remove your fully baked pumpkin loaves and put them on plates or a stand.
  • While hot, drizzle with icing, and serve as desired!

Honestly, it’s ridiculously easy to make and follow the best maple pumpkin bread recipe, and I figured that it was a good time to share this treat as we head into cooler months that call for more baking and more treats! Plus, I mean, can you go wrong with pumpkin?

Tell me – do you like pumpkin treats? What’s your favorite?

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