Introduction

This Maple Pumpkin Bread is a moist and flavorful autumn treat, perfect for breakfast or an afternoon snack. Infused with warm spices and a touch of maple syrup, it captures the essence of fall in every bite. The light maple glaze adds a deliciously sweet finish.

The image shows a sliced loaf of moist pumpkin bread with a slightly cracked top and a light glaze dripping slowly over the edges. The loaf has four layers: the bottom layer is golden brown with a soft texture, followed by three more slices of dense, rich orange pumpkin bread with small holes that reveal its spongy softness. The glaze is thin and white, drizzled unevenly across the top slice and dripping down the sides. The bread sits on white parchment paper on a white marbled surface, with a white cup of dark tea in the background out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup butter, melted
1 cup pumpkin puree
1/3 cup Greek yogurt
2 large eggs
1/2 cup light brown sugar (or coconut sugar)
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup powdered sugar
2 tablespoons maple syrup
1-2 teaspoons milk

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting the paper hang over the sides for easy removal. Set aside.
Step 2: In a large bowl, whisk together the melted butter, pumpkin puree, Greek yogurt, eggs, brown sugar, maple syrup, and vanilla extract until smooth and well combined.
Step 3: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, cardamom, ground ginger, allspice, and ground cloves. Stir to evenly distribute the spices.
Step 4: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool completely in the pan on a wire rack.
Step 7: To make the maple glaze, whisk together the powdered sugar, 2 tablespoons maple syrup, and 1 to 2 teaspoons of milk in a small bowl until smooth and pourable. Adjust milk for desired consistency.
Step 8: Drizzle the glaze over the cooled pumpkin bread. Let it stand for 10 minutes before slicing and serving. Enjoy!

Tips & Variations

For a nuttier flavor, add 1/2 cup chopped walnuts or pecans into the batter before baking.
Use canned pumpkin puree for convenience, or homemade if you prefer a fresh taste.
Substitute Greek yogurt with sour cream or buttermilk for a different tang.
To make it vegan, replace eggs with flax eggs and use a plant-based yogurt and butter alternative.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

A rectangular loaf of golden-brown cake with an uneven cracked top is covered in a white glaze that drips down the sides and pools slightly on a piece of parchment paper underneath. Next to the loaf is a white pitcher filled with amber-colored syrup and a serrated knife with a black handle placed on the left side. The scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and saves time. Just ensure it is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

What can I use instead of Greek yogurt?

If you don’t have Greek yogurt, sour cream or buttermilk makes a great substitute and keeps the bread moist and tender.