This Fall is all about Fall baking. I cannot believe I haven’t posted this recipe yet. It’s one of my favourites, and everyone loves it. My best friend Keirra reminded me that Fall is about “turning in”, it’s about being okay with staying in when it’s dark and rainy out, enjoying cups of tea, cats, and of course, pumpkin bread!
I haven’t lost hope for clear, crisp, sunny days where all you can hear are the crunch of leaves underneath your feet, but so far September has been rainy! It has been a big adjustment from Summer. I felt as though this Summer was so free and fun and social- constant BBQs, constant festivals and parties. Now, it’s time to turn in, and enjoy the calmness of Fall. I hope you enjoy this recipe! It’s pretty easy. I also predict that one could top it with cream cheese icing and make a delicious pumpkin cake.
The only different part about this recipe is that it calls for browned butter. Browned butter is actually super easy to make, and incredibly tasty. You make it by melting your butter in a saucepan, and stirring it around until it bubbles a lot. The milk solids in the butter will slowly brown, making the butter taste salty and caramelized. All it takes is some close watching to make sure your butter doesn’t burn.
1/2 cup butter
1 cup flour
1 cup whole wheat flour (if you don’t have WW flour, use white)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
1 tbsp ground ginger
1 tsp turmeric
1/2 tsp nutmeg
1 1/2 cups pumpkin puree (one 15oz can)
1 tsp vanilla
1 cup brown sugar
1/2 cup maple syrup
1.) Grease a baking tin/loaf pan, and preheat the oven to 350.
2.) Brown your butter. In a pot, over medium heat, melt butter and stir. The mixture will bubble and become frothy, and eventually you will be able to smell the butter toasting and see the butter turning brown. Remove from heat quickly once this happens.
3.) Whisk together the eggs, pumpkin, brown sugar, maple syrup, and vanilla until fluffy and combined. Add your dry ingredients of flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and turmeric.
4.) Combine the wet and dry mixtures until combined. Next, stir in your melted brown butter until well combined.
5.) Bake at 350 for about 40-50 mins, or until a toothpick comes out clean. I like to top my loaf with some pumpkin seeds, brown sugar, and maple syrup for a crunchy treat on top.
2 thoughts on “Maple Pumpkin Bread”
It looks super Kendall! I am, however, trying to stay away from white flour, wheat or flour of any kind. Yikes… sorts of takes away the fun doesn’t it…?!!!
It does!! You could use all whole wheat flour, or try a gluten free flour? Maybe oat flour? ❤