Sliced pumpkin maple bread on a bamboo tray with a white and brown towel behind all on a wooden surface (with logo overlay)

Pumpkin Maple Bread

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.

Oats in milk in a stainless steel bowl on a wooden surface

Meanwhile, whisk the pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs in a medium mixing bowl.

Pumpkin mixture in a stainless steel bowl on a wooden surface

In another medium bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt.

Dry ingredients with a wire whisk in a stainless steel bowl on a wooden surface

Mix the oats and buttermilk into the pumpkin mixture.

Pumpkin mixture with oats in a stainless steel bowl on a wooden surface

Slowly add the flour mixture to the pumpkin mixture until just combined.

Pumpkin maple bread batter in a stainless steel bowl on a wooden surface

Pour into the prepared loaf pan. Sprinkle the oats on top.

Pumpkin maple bread batter sprinkled with oats in a metal loaf pan on a wooden surface

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.

Sliced pumpkin maple bread on a bamboo tray with a white and brown towel behind all on a wooden surface (vertical)

Leftovers

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.

Recipe

Originally Published On: October 29, 2020

Sliced pumpkin maple bread on a bamboo tray with a white and brown towel behind all on a wooden surface

Pumpkin Maple Bread

Start the fall season off right with a delicious pumpkin maple bread. This is perfect for breakfast or an after-dinner dessert.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course:
Breakfast
Cuisine:
American
Keyword:
bread
|
fall
|
maple syrup
|
pumpkin
Dietary Needs:
Nut-Free
Servings: 12 slices

Ingredients

  • 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

Instructions

  • 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
Click the buttons below to share and print this recipe
Pin Recipe Print Recipe
Nutrition Facts
Pumpkin Maple Bread
Amount Per Serving (1 slice)
Calories 199 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g30%
Cholesterol 29mg10%
Sodium 154mg6%
Potassium 184mg5%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 14g16%
Protein 4g8%
Vitamin A 3242IU65%
Vitamin C 1mg1%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

6 thoughts on “Pumpkin Maple Bread”

  1. I hear ya! I’ve been baking a lot too. This looks delicious and perfect for fall. I think this is the first time I’ve seen buttermilk and oats mixed separately. Curious to know what the reason for that is?

    1. I find that letting the oats soak while getting other things preps help soften them a bit. It isn’t too much to make them mushy, but enough that they don’t have that slight crunch in the bread.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




shares