Description
A delightful Maple Pumpkin Loaf that captures the essence of autumn with rich flavors of pumpkin and maple syrup.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup walnuts, chopped
- 1/2 teaspoon salt
- 1/4 cup vegetable oil (or melted butter)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix the dry ingredients: flour, brown sugar, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Combine the wet ingredients: pumpkin puree, maple syrup, eggs, and vegetable oil in a large mixing bowl.
- Blend the wet and dry ingredients together until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, checking for doneness with a toothpick.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan, replace eggs with applesauce or flaxseed mixture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Maple Pumpkin Loaf, Fall Recipe, Pumpkin Bread, Baking