Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger The dry ingredients form the base of your loaf. The all-purpose flour gives structure. Baking soda and baking powder help it rise. Salt adds depth. The warm spices make this loaf special. Cinnamon, nutmeg, and ginger create a cozy flavor profile. - 1 cup pumpkin puree - ½ cup maple syrup - ½ cup brown sugar, packed - ⅓ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract The wet ingredients bring moisture and sweetness. Pumpkin puree is the star, giving a rich flavor. Maple syrup and brown sugar add natural sweetness. Vegetable oil keeps the loaf moist. Eggs help bind the mixture, while vanilla adds a lovely aroma. - ½ cup chopped pecans or walnuts Chopped nuts are a great option. They add a delightful crunch. Pecans bring a sweet, buttery flavor. Walnuts offer a slightly bitter taste, balancing the sweetness. You can choose one or both for a tasty twist. Preheating the oven: Start by preheating your oven to 350°F (175°C). This step is key for even baking. Preparing the loaf pan: Grease a 9x5-inch loaf pan. You can also line it with parchment paper for easier removal later. This helps keep your loaf intact when serving. Combining wet ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until it is smooth and well combined. This step blends the flavors and keeps your loaf moist. Combining dry ingredients: In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Make sure there are no lumps. This mix adds spice and structure to your loaf. Merging wet and dry mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. It’s okay if some flour is still visible. Overmixing can make your loaf tough. Pouring batter and baking duration: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the oven for 55-60 minutes. To check, insert a toothpick into the center. It should come out clean when your loaf is done. To get a soft and moist loaf, avoid overmixing. When you combine wet and dry ingredients, stir gently. Stop mixing as soon as you see no dry flour. This helps keep your loaf tender. To check if your loaf is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, your loaf is ready. If it has batter on it, bake for a few more minutes. For the best flavor, choose fresh pumpkin when possible. Fresh pumpkin has a rich taste. However, canned pumpkin is convenient and works well too. Just ensure it’s pure pumpkin, not pie filling. When it comes to maple syrup, choose pure syrup over imitation. Pure maple syrup has a deeper flavor. It enhances the pumpkin taste and adds sweetness in a natural way. To serve your loaf, slice it warm and add a dollop of whipped cream. This makes each bite even better. A drizzle of extra maple syrup on top adds sweetness and shine. For a bakery-style look, sprinkle cinnamon on top or add chopped nuts. This not only looks great but adds texture too. These little touches make your loaf stand out! {{image_2}} You can make your maple pumpkin loaf even better. Adding chocolate chips gives a sweet twist. I love using semi-sweet or dark chocolate for a rich flavor. Just fold in about ½ cup of chips before you pour the batter. Another option is to substitute different nuts. Pecans and walnuts work great. You can also use almonds or hazelnuts for a unique crunch. Just chop them coarsely and mix them in with your batter. If you or someone you know is gluten-free, you can easily swap the flour. Use a gluten-free all-purpose blend. Look for one that has xanthan gum for the best texture. This keeps your loaf soft and moist. For those who want a vegan option, you can replace eggs and dairy. Use flax eggs instead of real eggs. To do this, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For dairy, substitute plant-based milk and oil. Adding cranberries or apple chunks gives your loaf a fun fall vibe. Toss in about ½ cup of fresh or dried cranberries for a tart kick. If you prefer apple, chop 1 small apple and mix it in. You can also change up the spices. Try adding allspice or cardamom for a deeper flavor profile. Even a dash of cloves can make your loaf pop with seasonal warmth. After baking your maple pumpkin loaf, let it cool in the pan for about 10 minutes. This step helps it firm up, making it easier to remove. Next, transfer it to a wire rack. Allow it to cool completely at room temperature. This way, it won’t get soggy. For storage, wrap the loaf tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in a cool, dry place. This will keep it fresh for about 3 to 4 days. If you want to enjoy it longer, freezing is a great option. To freeze your maple pumpkin loaf, first, let it cool completely. Once cooled, slice the loaf into individual pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. Make sure to remove excess air before sealing. This method prevents freezer burn. When you’re ready to enjoy it, take out a slice and let it thaw. You can thaw it overnight in the refrigerator. For a quick thaw, leave it at room temperature for about 1 hour. If you want a warm treat, use the microwave for 15 to 20 seconds. When stored properly, your maple pumpkin loaf can last about 3 to 4 days at room temperature. If kept in the fridge, it may last up to a week. However, bread can spoil if not stored correctly. Look for signs like a change in texture or color. If the loaf feels very dry or has a strange smell, it’s best to throw it away. Mold is another clear sign of spoilage. Always check your loaf before enjoying it. Keeping an eye on these signs will help you enjoy your delicious treat safely. Yes, you can use homemade pumpkin puree. To make it, choose a sugar pumpkin. Cut it in half, remove the seeds, and roast it in the oven at 350°F until soft. This usually takes about 45 minutes. Once cool, scoop out the flesh and blend it until smooth. Use the same amount as the canned version, one cup. To check if the loaf is ready, insert a toothpick into the center. If it comes out clean or with a few crumbs, your loaf is done. The top should look golden brown. You can also gently press the top; it should spring back. Yes, you can make mini loaves. Use mini loaf pans and divide the batter evenly. Bake for about 25-30 minutes. Check with a toothpick to know when they are done. Mini loaves are great for sharing. Pumpkin bread goes well with many dishes. Try serving it warm with whipped cream. A drizzle of maple syrup adds sweetness. You can also pair it with coffee or tea for a cozy treat. A sprinkle of cinnamon on top makes it extra special. This blog post covered everything you need for perfect pumpkin bread. We explored key ingredients, step-by-step instructions, and valuable tips to achieve the best results. You learned how to adjust flavors and satisfy dietary needs. Remember, storing and freezing your bread correctly keeps it fresh longer. With this guide, you can bake delicious pumpkin bread that wows everyone. Enjoy the process, get creative with variations, and make it your own. Happy baking!

Bakery-Style Maple Pumpkin Loaf

Bake the ultimate Bakery-Style Maple Pumpkin Loaf with this easy recipe! Combining pumpkin puree and maple syrup creates a deliciously moist bread perfect for fall. With hints of cinnamon and nutmeg, this loaf is ideal for breakfast or dessert. Follow our simple step-by-step instructions for a delightful bake that will impress your family and friends. Click through to explore this recipe and treat yourself to a slice of autumn!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 cup pumpkin puree (canned or fresh)

½ cup maple syrup

½ cup brown sugar, packed

⅓ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.

      Combine Dry Ingredients: In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger, ensuring no lumps remain.

        Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix; it’s okay if some flour is still visible.

          Fold in Nuts: If using, gently fold in the chopped pecans or walnuts to add a delightful crunch and additional flavor.

            Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.

              Cool and Serve: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

                Prep Time, Total Time, Servings: 15 min | 1 hr 10 min | 8 slices

                  - Presentation Tips: Serve slices warm with a dollop of whipped cream or a drizzle of extra maple syrup on top. Garnish with a sprinkle of cinnamon or some additional chopped nuts for an attractive finish.