Ultra-Moist Maple Pumpkin Bread
This maple pumpkin bread is a delightful treat that fills your kitchen with the warm aroma of autumn. It's easy to make and perfect for any occasion.
Equipment
- Loaf Pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the Bread
- 1 cup pumpkin puree
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 1 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup chopped walnuts optional
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to keep your bread from sticking.
- Step 2: In a large mixing bowl, combine the pumpkin puree, olive oil, maple syrup, brown sugar, eggs, and vanilla extract. Mix until well blended.
- Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay!
- Step 5: If you're feeling adventurous, fold in the chopped walnuts for an extra crunchy texture.
- Step 6: Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Step 7: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Once done, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Wrap the cooled bread tightly in plastic wrap or aluminum foil to store. It can be kept at room temperature for about 3 days or frozen for up to 3 months.