I love everything pumpkin flavored in the fall. Pumpkin foods are one of my favorite parts of the season of fall. Maple and cinnamon are also fall favorites of mine so I combined them all in my Maple Cinnamon Pumpkin Bread. I love this yummy bread because it is so moist and full of wonderful fall flavors.
This bread is delicious with my White Chai Tea Pumpkin Spice Latte or coffee. I also love it with a tall glass of cold milk. So delicious! My family loves this bread too and when I make it, it’s gone in a flash. My boys are huge pancake and syrup eaters and pumpkin pie lovers so this is a perfect breakfast bread they love. It’s great for an after school or afternoon snack.
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Ingredients Needed to Make Maple Cinnamon Pumpkin Bread
The ingredients needed to make this bread are common ingredients that are easy to find. You might even have these ingredients in your fridge and pantry right now they are so common.
- 1/3 c. light maple syrup (or regular, I just used light to cut out some of the sugar)
- 1 can of 100% pure pumpkin (15 oz. can)
- 1 1/2 tsp cinnamon
- 1 c. sugar
- 1/2 c. butter, melted and cooled but still liquid
- 2 eggs
- 2 c. white flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp skim milk
Please see below for preparation and baking instructions.
I love baking and cooking fall foods with pumpkin, apples, and chili. It’s fall and the air is turning cooler, even though I prefer summer weather there is so much to love about fall too.
I love the appetizers and food at football game parties (mostly just to eat and for the socializing!) like my No Grain Vegetarian and Meat Jalapeno Poppers or my Jalapeno Chia and Pumpkin Seed Cheese Ball or my Cheddar Hash Brown Potato Jalapeno Bites Appetizer or Easy Sweet Bean Crockpot Vegetarian Chili. The football party food is what drives me to want to watch football, unless it’s my own kids playing then I watch every speck of the game! But there is no doubt that fall means football and special fall foods around our house. Chex Mix is another fall favorite at our house. My family loves the original recipe made with butter and rye crisps. Yum!
I hope you enjoy this recipe! Let me know in the comments, I’d love to hear if you make it.
This is an original recipe by Julie Hoag 9/11/2017.
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Maple Cinnamon Pumpkin Bread
- 1/3 cup maple syrup, light light or regular works
- 1 pumpkin puree, can 15 ounces 100% pumpkin
- 1 1/2 teaspoon cinnamon
- 1 cup sugar
- 1/2 cup butter melted and cooled
- 2 eggs
- 2 cups white flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons milk, skim
- Cream together melted and cooled butter and sugar by stirring well.
- Add 2 eggs and stir.
- Add the remaining wet ingredients together including the light maple syrup, can of pumpkin, and milk. Stir well.
- Combine remaining dry ingredients together in a separate bowl including cinnamon, flour, baking soda, salt, baking powder and stir well.
- Add wet and dry mixtures together in a large bowl and stir well.
- Pour batter into a loaf pan that has been sprayed with cooking spray. Spread batter flat with the back of the spoon.
- Bake on the middle rack in the oven at 400° for one hour. Insert a toothpick in the center of the loaf to check for doneness.
- Let cool for 15-20 minutes and remove from pan. It is easiest to cut when fully cooled. If it is cut warm, the slices may crumble apart. Once cooled, it should be stored in a sealed container. The crust may be hard and crusty at first, so allow to cool before cutting. I find the crust softens even once stored in a sealed container which makes slicing it easier.
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