Best Maple Pumpkin Bread Recipes

PUMPKIN BREAD WITH MAPLE SYRUP GLAZE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick. , Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.

PUMPKIN-MAPLE BREAD PUDDING

Steps:

• Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
• Toss together cubed raisin bread and pecans in the casserole dish; set aside.
• In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
• Preheat oven to 350 degrees F.
• Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
• Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
• Serve warm or at room temperature.

PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
• Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
• In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
• Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
• Generously grease a bundt pan with nonstick spray.
• Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
• Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
• Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
• Slice and serve.
• Enjoy!

FRENCH TOAST BREAD PUDDING WITH PUMPKIN MAPLE SYRUP

Steps:

• 1. To make the creme fraiche: Whisk all of the ingredients together in a small bowl. Cover and let stand at room temperature for at least 1 hour. (If you have the time, refrigerate the creme fraiche mixture overnight. Let stand at room temperature for 1 hour before serving.)
• 2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish.
• 3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let stand 5 minutes for the bread to soak up some of the liquid. Pour into the baking dish. Cover tightly with aluminum foil.
• 4. Place the baking dish in the roasting pan. Put the pan on the oven rack, and carefully pour enough boiling water into the roasting pan to come about 1/2 inch up the sides of the dish. Bake for 30 minutes. Uncover and bake until the pudding is barely browned and feels set when pressed gently in the center, about 30 minutes more. Remove from the roasting pan and let stand for 5 minutes.
• 5. Meanwhile, make the syrup: Whisk all of the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and keep warm.
• 6. Spoon the pudding into individual bowls and top with dollops of the spiced creme fraiche. Serve immediately, with the warm pumpkin syrup passed on the side.

PUMPKIN BREAD PUDDING (MADE WITH MAPLE SYRUP)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Combine pumpkin, milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, and salt in the bowl of a stand mixer fitted with the paddle attachment; whip until well blended.
• Layer bread pieces on the bottom of the prepared pan. Pour pumpkin mixture over the bread. Use a fork to poke down and bread that pops up and make sure all bread is soaked in the mixture.
• Bake in the preheated oven until pudding is spongy but set, about 40 minutes.

PUMPKIN MAPLE BREAD

Steps:

• Preheat oven to 325°F.
• Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside.
• Sift flour, baking powder, baking soda, salt,.
• cinnamon and allspice in large bowl. Mix with whisk.
• Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.
• Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts.
• Spoon batter evenly into prepared pan.
• Bake 1 hour and 15 minutes,or until toothpick test indicates done.
• Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan.
• Cool in pan for 10 minutes and turn out on rack.

PUMPKIN MAPLE NUT BREAD

Steps:

• Preheat oven to 350°F. Butter 9x5x2 1/2-inch loaf pan. Place paper liners in 6 muffin cups. Puree prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in medium bowl. Mix pumpkin, pecans maple syrup, oil, egg whites and pureed prunes in large bowl. Stir in dry ingredients into pumpkin mixture (batter will be thick).
• Spoon batter into loaf pan until 3/4 full. Smooth top with spatula. Divide remaining batter among 6 muffin cups. Bake muffins until tester inserted into center of muffin comes out clean, about 30 minutes. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool muffins and bread on racks and cool completely. (Can be made 1 day ahead. Wrap tightly and store at room temperature.)

MAPLE-PUMPKIN BREAD PUDDING

Steps:

• Preheat the oven to 375°F.
• Cut the pumpkin into quarters, place it on a baking sheet, and roast for about 1 hour or until the pumpkin is fork-tender. Remove the pumpkin from the oven and let cool (this can be done a day or two ahead). When the pumpkin is cool enough to handle, peel off the skin, remove the seeds and guts, and purée the flesh in a food processor. If you're using canned pumpkin, skip this step.
• Reduce the oven temperature to 325°F.
• In a large bowl, combine the puréed pumpkin, heavy cream, brown sugar, eggs, maple syrup, cinnamon, nutmeg, allspice, and vanilla, and mix well to combine.
• Butter a 9 x 13-inch baking dish well. Toss the bread, walnuts, and cranberries together in the baking dish. Pour the pumpkin mixture over the bread and let sit for 30 minutes.
• Put the dish in the oven and bake for 50 to 55 minutes or until the custard is set.
• ANNE ALTERNATE
• If you want to get really fancy, use cinnamon brioche or pound cake in place of the challah. Mmmmm . . .

PUMPKIN BREAD WITH MAPLE CREAM CHEESE FILLING

Steps:

• 1. Beat the cream cheese, sugar, egg, and milk in a small bowl until creamy.
• 2. Add the maple extract or syrup and blend. Set aside for now.
• 3. In a large bowl, beat the sugar, pumpkin, oil, water, and eggs.
• 4. In another large bowl, mix the flour, baking soda, baking powder, salt, and spices.
• 5. Now gradually add the dry ingredients to your wet.
• 6. Stir in the nuts and raisins.
• 7. Pour half of the batter into three flour-greased 8" x 4" loaf pans.
• 8. Spoon the filling over the batter.
• 9. Use a spatula to spread it out carefully.
• 10. Add the remaining batter making sure to completely cover the filling.
• 11. Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean.
• 12. Cool 10 minutes in the pans.
• 13. Remove the bread from the pans to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.

MAPLE-PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 2 loaf pans and 12 cups of a muffin tin with cooking spray.
• Combine pumpkin puree, maple sugar, coconut oil, eggs, milk, and vanilla extract in a large bowl.
• Combine whole wheat flour, pumpkin pie spice, baking soda, sea salt, and cinnamon in a large bowl.
• Slowly add flour mixture to pumpkin mixture while blending with a hand mixer to create a dense but moist batter. Add another 1 to 2 ounces milk to moisten batter to a smooth consistency, if necessary.
• Portion batter among the prepared pans.
• Bake in the preheated oven immediately until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Remove muffins and reposition loaf pans; continue baking loaves until a toothpick inserted in the center of a loaf comes out clean, about 10 minutes more.
• Remove from the oven and let muffins and loaves cool on wire racks.

JUDY AVEY'S PUMPKIN BREAD PUDDING WITH MAPLE-CARAMEL SAUCE

Steps:

• Lightly butter a 11-by-7-inch baking dish and set aside. In a large bowl, whisk together, pumpkin puree, half-and-half, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract. Gently fold in bread and pecans. Transfer mixture to prepared baking dish and let stand for 15 minutes. At this point, the dish can also be covered with foil and refrigerated overnight. Preheat oven to 350 degrees and bake about 40 minutes or until lightly brown and tester inserted in center comes out clean. To make maple-caramel sauce, whisk together brown sugar, maple syrup and butter in heavy bottomed saucepan over medium heat until butter is melted. Stir in cream and whisk until sauce is smooth, about 3 minutes. To serve, place portions of warm bread pudding into glass goblets or ramekins. Drizzle each serving with warm maple-caramel sauce. Top each serving with a dollop of whipped cream or small scoop of vanilla ice cream. Finish by perching a chard of pecan brittle on top for garnish Serves 6. Nutrition information per serving with 1/4 cup ice cream: 935 calories, 44% calories from fat, 46 g fat, 24 g saturated fat, 180 mg cholesterol, 123 g carbohydrates, 13 g protein, 344 mg sodium, 4 g fiber

PUMPKIN BREAD WITH MAPLE FROSTING RECIPE

Steps:

• Set oven to 350F
• Spray a non-stick standard loaf pan with cooking spray.
• Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, ginger, and nutmeg.
• Stir in the flour, baking soda and salt and mix until combined.
• Pour the batter into the pan and even out with a spatula.
• Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
• Let the loaf cool almost to room temperature before glazing.
• To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Spread onto the cooled bread and serve.

HONEY MAPLE PUMPKIN BREAD

Steps:

• 1. Preheat your oven to 350 degrees and grease 2-9X5" loaf pans.
• 2. In a large bowl, mix the honey, syrup, oil/butter, vanilla, and eggs together.
• 3. Mix in the pumpkin puree.
• 4. In a different bowl, combine all of the dry ingredients.
• 5. Mix the dry ingredients into the wet ingredients, and stir until everything in incorporated, but avoid overmixing.
• 6. Divide the batter between the two loaf pans, and bake for 50 - 65 minutes, or until a toothpick comes out clean.
• 7. Cool on wire racks, and fight the urge to hack off a piece while it's still hot. LOL

PUMPKIN-MAPLE BREAD PUDDING

Steps:

• Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside. Toss together cubed raisin bread and pecans in the casserole dish; set aside. In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator. Preheat oven to 350 degrees F. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean. Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding. Serve warm or at room temperature.

PUMPKIN BREAD WITH MAPLE CREAM CHEESE FILLING

Steps:

• 1 Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now. 2 In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices. 3 Now gradually add the dry ingredients to your wet. Stir in the nuts. 4 Pour half of the batter into three flour-greased 8" x 4" loaf pans. 5 Spoon the filling over the batter. Use a spatula to spread it out carefully. 6 Add the remaining batter making sure you completely cover the filling. 7 Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap.

PUMPKIN MAPLE PULL-APART BREAD WITH WHISKEY SAUCE

Steps:

• In a saucepan, brown two tbsp butter. You want it to have a nutty aroma and have brown flecks in it
• Remove from heat and slowly (very slowly) pour in milk. Stir together, then pour mixture into the bowl of a stand mixer.
• Allow to sit for about 15 minutes, until the temperature reaches about 105 degrees.
• Once cooled, add in 1/4 cup white sugar and package of yeast. Let sit for ten minutes until foamy.
• Add pumpkin, brown sugar, salt, and about a cup and a half of flour. Mix together with dough hook attachment.
• Once combined, add in additional flour. Add flour until the dough has come together into a nice ball shape and is not too sticky.I ended up using a little over 2 1/2 cups of flour, which is what the extra two tablespoons is for.
• Remove dough ball and put in slightly oiled bowl. Place a clean tea towel over the bowl and let the dough rise for about 90 minutes. The dough should nearly double in size.
• While the dough is rising, prepare your filling. Start by browning another 2 tbsp butter.
• Once brown, add in sugar, cream, maple syrup, and vanilla. Stir until sugar is completely absorbed. Add in spices. Taste and add additional spices as desired.
• Once dough has risen, place dough ball onto a clean floured surface. Knead for several minutes, then roll dough out into a large rectangle.
• Pour filling over the dough and press it down using the back of a spatula. Once filling is spread out, cut dough into about 7 horizontal strips.
• Stack dough strips on top of each other, then cut strips down the center, horizontally, then into 6 pieces vertically, creating small pieces.
• Once it is chopped into pieces, place them into a greased loaf pan.
• Once all the pieces are in the loaf, cover and let rise for an additional 30 minutes. While it is on the last rise, preheat your oven to 350 degrees. Bake for 35 minutes.
• I recommend putting a foil sheet on the bottom rack of your oven. I experienced a little bit of overflow, so this will help prevent a large mess in your oven. While it is baking, prepare the whiskey glaze.
• In a sauce pan, melt two tablespoons butter. You do not have to let it brown this time.
• Once it is melted, carefully add in sugar, cream, milk, and vanilla. Stir until everything is combined.
• Remove from heat and whisk in vanilla, powdered sugar, and whiskey if using. Pour over the top of the loaf once it is out of the oven.

MAPLE PUMPKIN BREAD

Steps:

• Beat maple syrup, sugar, eggs and oil together; add pumpkin. Add dry ingredients. Bake at 300 degrees for 1 hour and 20 minutes. Test with cake tester. This bread freezes excellently.