Start the fall season off right with a delicious pumpkin maple bread. This is perfect for breakfast or an after-dinner dessert.Jump to Recipe
It’s that time of year again: pumpkin everything! And what better flavor to go with pumpkin than the rich taste of maple syrup? I know, it may sound a bit off, but it makes a delicious pumpkin maple loaf when you combine the two.
This reminds me just a bit of banana bread. It is dense like that, but with a very different taste. While pumpkin isn’t my favorite flavor (I know, blasphemy!), Justin does like it, and so do the boys. They chowed down on this bread. I had some when it was warm straight from the oven and had to admit it was pretty good!
We added just a bit of butter to each slice to help keep it moist. Since it’s so dense, it also seems dry at times. Especially if you aren’t eating it fresh.
The guys had this for breakfast two mornings in a row and we all had it as an after-dinner snack the night it was made.
I put oats on top, but you could also use roasted pumpkin seeds. That was my original plan, but I couldn’t find any in the store when I looked.
Step by Step
Preheat the oven to 350F. Grease a loaf pan.
Place buttermilk and oats in a small mixing bowl and let rest for 15 minutes.
Mix the oats and buttermilk into the pumpkin mixture.
Slowly add the flour mixture to the pumpkin mixture until just combined.
Pour into the prepared loaf pan. Sprinkle the oats on top.
Bake for about 60-70 minutes, until a toothpick comes out clean. Cool on a wire rack for 10 minutes before removing from the loaf pan.
Cover the remaining pumpkin maple loaf with foil and place in a bread box or the microwave to keep safe. Serve the slices at room temperature or heat slightly in the microwave if you prefer it warm. The bread should last 2-3 days, depending on the humidity in your home.
Originally Published On: October 29, 2020
Pumpkin Maple Bread
- 3/4 cup buttermilk
- 1/2 cup quick oats
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/3 cup vegetable oil
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 1/4 cups flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tbsp quick oats
- Preheat the oven to 350F
- Grease a loaf pan
- Place buttermilk and oats in a small mixing bowl and let rest for 15 minutes
- Meanwhile, whisk the pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs in a medium mixing bowl
- In another medium bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt
- Mix the oats and buttermilk into the pumpkin mixture
- Slowly add the flour mixture to the pumpkin mixture until just combined
- Pour into the prepared loaf pan
- Sprinkle the oats on top
- Bake for about 60-70 minutes, until a toothpick comes out clean
- Cool on a wire rack for 10 minutes before removing from the loaf pan