Description
This Maple Pumpkin Loaf is a moist and flavorful fall favorite, combining the natural sweetness of pumpkin with rich maple syrup and warm spices. Perfect for breakfast or an afternoon snack, it features a tender crumb studded with crunchy walnuts and is baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 cup vegetable oil (or melted butter)
- 1/2 cup walnuts, chopped
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, brown sugar, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined. This ensures the spices and leavening agents are well distributed.
- Combine Wet Ingredients: In a large mixing bowl, stir together the pumpkin puree, maple syrup, eggs, and vegetable oil (or melted butter) until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter, which could lead to a dense loaf. Gently fold in the chopped walnuts last.
- Prepare the Batter for Baking: Pour the batter into your prepared loaf pan and use a spatula to smooth the top evenly.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy and makes slicing easier and neater.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for convenience and flavor.
- Maple syrup adds moisture and natural sweetness; avoid substituting with honey as it may alter the flavor profile.
- For a dairy-free version, use vegetable oil instead of melted butter.
- Walnuts can be replaced with pecans or omitted for nut-free preferences.
- Ensure not to overmix the batter to keep the loaf tender.
- Store leftover loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
