Description
A moist, spiced quick bread made with pumpkin puree, maple syrup, and brown sugar. This easy weeknight treat requires no yeast or rising time and features a delicious caramel-y swirl topping.
Ingredients
- 15 oz (1 can) 100% pure pumpkin puree
- 1 cup light brown sugar
- ¼ cup real maple syrup
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 tablespoons softened butter (for swirl)
- 2 tablespoons brown sugar (for swirl)
- ¼ teaspoon cinnamon (for swirl)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until no clumps remain.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, maple syrup, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine.
- In a small bowl, mix the softened butter, 2 tablespoons brown sugar, and ¼ teaspoon cinnamon to create the swirl topping.
- Spread half of the batter into the prepared loaf pan. Spoon half of the brown sugar mixture over the batter. Add the remaining batter, then sprinkle with the rest of the brown sugar mixture.
- Use a knife or skewer to gently swirl the topping into the batter to create marbled ribbons.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after 30 minutes.
- Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing.
Notes
[‘Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.’, ‘Room temperature eggs incorporate better into the batter.’, ‘Do not overmix the batter once flour is added to avoid a tough texture.’, ‘Check baking powder freshness; old baking powder will result in flat bread.’, ‘Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.’, ‘For a gluten-free version, use a 1:1 gluten-free flour blend.’, ‘For a dairy-free version, skip the butter swirl or use coconut oil/butter.’]
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the
- Calories: 220
- Sugar: 22
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: pumpkin bread, maple syrup, brown sugar, quick bread, fall recipe, weeknight dessert, gluten-free option, dairy-free option