Nothing says fall to me like pumpkin, maple, and autumn spice flavors in a quick bread! Autumn in Maryland always renews my desire to get back into the kitchen and warm the house with baked goods after a long, hot summer. Living in an area with lots of nearby pumpkin patches, I was inspired to create this maple pumpkin bread. I gift this delicious loaf to family and friends with a recipe card attached.
This recipe from Robin is featured in the Mix It Up episode during Season 1 of The Great American Recipe.
- 12 tablespoons (1½ sticks) unsalted butter, melted and cooled
- 1 cup white sugar
- 1 cup maple syrup
- 2 large eggs
- 1 (15-ounce can) pumpkin puree
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1½ tablespoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 2 tablespoons unsalted butter
- ¼ cup maple syrup
- ¾ cup powdered sugar
- Maple leaf hard candy, for garnish (optional)
- Chocolate Drizzle
- 2 ounces dark or milk chocolate
- ¼ teaspoon allspice
- ¼ teaspoon cinnamon
- Preheat the oven to 350 degrees F. Spray 5 mini loaf pans (3 x 5 inches) or 1 large loaf pan (5 x 9 inches) with nonstick cooking spray, and have a muffin tin ready for excess batter.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, sugar, and maple syrup together until light and fluffy. Or a hand mixer and a large mixing bowl.
- In a small bowl, whisk together the eggs and pumpkin puree. Add the pumpkin mixture to the butter mixture, beating until incorporated. The mixture will look slightly broken at this point.
- In a separate small bowl, sift together the flour, baking powder, baking soda, salt, and spices. Add the dry ingredients to the batter and blend until just incorporated. The batter will be thick.
- If making mini loaves, divide the batter evenly among the 5 prepared pans and level the tops with an offset spatula. If making one large loaf, fill the prepared pan so that the batter comes up to ½ inch from the top when leveled off. If you have extra batter left over, you might have enough to make 2 or 3 bonus muffins; spray the cups of the muffin tin before filling.
- Bake until the center springs back when pressed with a finger, about 45 minutes for mini loaves or 55–60 minutes for one large loaf. (Bonus muffins will bake in about 25 minutes.) Transfer to a wire rack to cool.
- To make the maple drizzle, melt the butter in a small saucepan over low heat until it foams and then the foam dies back and the butter becomes a light caramel color. Remove from the heat and whisk in the maple syrup and powdered sugar to make a slightly thick but pourable glaze. You can adjust the consistency as desired: For a thin, translucent glaze, use less sugar; for an almost frosting-like glaze, add more sugar.
- To make the chocolate drizzle, in a microwave or double boiler, melt the chocolate with the spices.
- Remove the bread from the pan(s). Drizzle the glaze(s) over the top and place a maple leaf candy on top for garnish, if you like.
Tips/TechniquesThis recipe makes 5 mini loaves (3 x 5-inch pans), or 1 large loaf (5 x 9-inch pan) plus 2–3 bonus muffins