Maple-Spiced Pumpkin Bread: A Fall Favorite
There’s something magical about the way pumpkin transforms our kitchens during autumn. As golden leaves drift past my window and the air turns crisp, I find myself reaching for my favorite pumpkin bread recipe. This isn’t just any pumpkin bread – it’s a warmly spiced, maple-kissed loaf that perfectly captures the essence of fall, because pumpkins are for more than Jack O’Lanterns on Samhain, a festival that marked the end of summer and the harvest season, and the beginning of winter.
What Makes This Recipe Special
What sets this recipe apart is the combination of pure maple syrup and brown butter, which adds layers of caramel complexity to the traditional pumpkin bread profile. The maple syrup not only sweetens but also brings a subtle woodsy note that complements the earthy pumpkin perfectly.
Pumpkins For More Than Jack O’Lanterns
And Now, For The Recipe:
A moist, maple-infused pumpkin bread recipe featuring brown butter and warm fall spices. The perfect autumn treat for cozy baking days. I offer vegan and gluten-free options as well.
Maple-Spiced Pumpkin Bread: A Fall Favorite
A moist, maple-infused pumpkin bread recipe featuring brown butter and warm fall spices. The perfect autumn treat for cozy baking days. I offer Vegan and Gluten-free versions, too♥
- 9×5 inch loaf pan
- 1¾ cups all purpose flour ((210g))
- 1 teas baking soda
- 2 teas ground cinnamon
- 1/4 teas ground nutmeg
- 1/4 teas ground dry ginger
- 1/2 teas salt
- 1/2 cup unsalted butter ((115g) )
- 1/3 cup pure maple syrup ((80ml) )
- 1 cup light brown sugar, packed ((200g) )
- 2 large eggs, room temperature
- 1 1/2 cups pumpkin pureé ((340g))
- 1/4 cup sour cream ((60ml) )
- 1 teas vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tblsp maple syrup
- 1-2 tblsp heavy cream
Vegan Version Ingredients
For the Bread:
- 1 3/4 cups all purpose flour ((210g) )
- 1 teas baking soda
- 2 teas ground cinnamon
- 1/4 teas ground nutmeg
- 1/4 teas ground dry ginger
- 1/2 teas salt
- 1/2 cup vegan butter ((115g) )
- 1/3 cup pure maple syrup ((80ml) )
- 1 cup light brown sugar, packed ( (200g) )
- 2 flax eggs ((2 tablespoons ground flaxseed + 6 tablespoons water))
- 1 1/2 cups pureéd pumpkin ((340g) )
- 1/4 cup plant based milk (coconut or almond) ((60ml) )
- 1 teas vanilla extract
For the Vegan Maple Glaze:
- 1 cup powdered sugar ( (120g) )
- 2 tblsp maple syrup
- 1-2 tblsp plant-based milk
Gluten-Free Version Ingredients
For the Bread:
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum) ((180g) )
- 1/4 cup almond flour ((30g) )
- 1 teas baking soda
- 2 teas ground cinnamon
- 1/4 teas ground nutmeg
- 1/4 teas ground dry ginger
- 1/2 teas salt
- 1/2 cup unsalted butter ((115g) )
- 1/3 cup pure maple syrup ((80ml) )
- 1 cup light brown sugar, packed ((200g) )
- 2 large eggs, room temperature
- 1 1/2 cups pumpkin pureé ((340g) )
- 1/4 cup sour cream ((60ml) )
- 1 teas vanilla extract
- 1/2 teas xanthan gum (if your flour blend doesn't include it)
Prepare Your Space
– Preheat oven to 350°F (175°C)
– Grease a 9×5 inch loaf pan and line with parchment paper
– Set out all ingredients to reach room temperature
Brown the Butter
– Melt butter in a light-colored saucepan over medium heat
– Continue cooking, swirling occasionally, until butter turns golden brown and smells nutty
– Remove from heat and let cool slightly
Mix Dry Ingredients
– In a medium bowl, whisk together flour, baking soda, spices, and salt
– Set aside
Combine Wet Ingredients
– In a large bowl, whisk together browned butter, maple syrup, and brown sugar until well combined
– Add eggs one at a time, whisking well after each addition
– Stir in pumpkin puree, sour cream, and vanilla
Create the Batter
– Gradually fold dry ingredients into wet ingredients
– Mix until just combined – don't overmix!
– Pour batter into prepared loaf pan
Bake
– Bake for 60-65 minutes, or until a toothpick inserted comes out clean
– Cool in pan for 10 minutes, then remove to a wire rack
Make the Glaze
– Whisk together powdered sugar, maple syrup, and enough cream to reach desired consistency
– Pour over cooled bread
Vegan Version Instructions Follow the same basic instructions as the classic version, with these modifications:
Prepare Flax Eggs
– Mix ground flaxseed with water
– Let sit for 15 minutes until thickened
Brown the Vegan Butter
– Note: Some vegan butters brown better than others. If yours doesn't brown well, simply melt it and add ¼ teaspoon of maple extract for a similar nutty flavor
Follow Classic Instructions
– Use prepared flax eggs where eggs are called for
– Use plant-based yogurt in place of sour cream
– For the glaze, use plant-based milk and optional coconut cream
Gluten-Free Version Instructions Follow the same basic instructions as the classic version, with these modifications:
Flour Mixing
– Whisk together gluten-free flour blend and almond flour thoroughly before adding other dry ingredients
– Add xanthan gum if your flour blend doesn't include it
**Extra Tips**
– Let batter rest for 30 minutes before baking to help hydrate the flour
– Bake for 65-70 minutes, as gluten-free versions often need slightly longer
– Let cool completely before slicing to prevent crumbling
Pro Tips for All Versions- Use pure pumpkin puree, not pumpkin pie filling- Don't skip the brown butter step in classic/gluten-free versions
The bread keeps well wrapped at room temperature for up to 4 days- Can be frozen for up to 3 months (unglazed)
**Special Notes**
For Vegan Version:
Make sure your brown sugar is vegan (some brands use bone char in processing)
For Gluten-Free Version:
Different GF flour blends perform differently. Bob's Red Mill 1-to-1 or King Arthur Measure for Measure work well in this recipe
This recipe has become my autumn tradition, filling my home with the comforting scents of spices and maple. Whether you’re making the classic, vegan, or gluten-free version, you’ll end up with a delicious, moist pumpkin bread that brings all the cozy vibes of the season to your table.