This pumpkin bread is not fancied up with anything but it is amazing. (Although the salted maple butter does take it up a notch) This is a classic pumpkin bread recipe that is as moist and crumbly as it is flavorful. Definitely reminiscent of Starbucks pumpkin bread…it’s that good. Not kidding. If you like Starbucks’ pumpkin bread, this is gonna knock your socks off and you can make a whole loaf for less than the price of one piece!
A couple of notes…
- This calls for pure pureed pumpkin. Just make sure you’re not using pumpkin pie filling as that already has spices and sweeteners added to it. They are right next to each other in the grocery store so just had to make a note!
- Tin foil around the outside of your loaf pan (shiny side facing in) will help prevent the sides and bottom from browning too much since it bakes for an hour. This is a fun trick and really works. Keeps the outside of the bread nice and soft! I also place a piece of tin foil over the top of the bread after 45 minutes of baking.
Pumpkin Bread w/Salted Maple Butter
Pumpkin Bread w/Salted Maple Butter
This pumpkin bread is truly the most delicious bread and it couldn't be easier. Super moist with autumnal spices and a nice spread of the salted maple butter elevates this classic!
Ingredients
For the bread:
- 3 large eggs
- 1 1/2 cups pumpkin puree
- 2/3 cup oil
- 1 cup sugar
- 1/4 cup light brown sugar, packed
- 2 tsp vanilla extract
- 1 1/2 cup flour
- 2 1/4 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
Salted Maple Butter:
- 6 tbsp good quality salted butter at room temp I like Presidente or Kerrygold. Make sure it's salted
- 1 tbsp pure maple syrup
- tiny pinch of cinnamon
Instructions
Bread:
- Preheat oven to 350° degrees and prepare a 9x5 inch loaf pan. Spray the inside with nonstick spray and line the outside of the pan with a piece of tin foil (shiny side in) to prevent over browning.
- In a large bowl, crack the eggs and whisk well. Then mix in the pumpkin puree. Next, add in the oil, sugar, brown sugar and vanilla. Stir well to combine. Sprinkle in the flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt. Stir until just combined and you don't see clumps of flour. Pour into loaf pan, put in oven and set timer for 45 minutes.
- After 45 minutes, place a piece of foil over the top to prevent too much browning and bake for another 15-20 minutes. Until a toothpick comes out with just some crumbs.
Salted Maple Butter:
- In a small bowl, mix the butter, maple syrup and tiny pinch of cinnamon together until combined.
Make now, thank me later! As always, give me a tag @Tessa_Port.