Go Back
–+ servings
Sliced pumpkin maple bread on a bamboo tray with a white and brown towel behind all on a wooden surface
Print

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.
Course Breakfast
Cuisine American
Keyword bread, fall, maple syrup, pumpkin
Dietary Needs Nut-Free
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 199kcal
Author Stephanie Lynch

Equipment

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

Nutrition

Serving: 1slice | Calories: 199kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 154mg | Potassium: 184mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3242IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg