Maple Pumpkin Bread served with creamy cinnamon butter on a rustic wooden table.

Maple Pumpkin Bread with Cinnamon Butter

ByCasey Monroe

Why Make This Recipe

Maple Pumpkin Bread with Cinnamon Butter is a delightful fall treat that everyone will love. The combination of warm spices, sweet maple, and rich pumpkin creates a moist and flavorful loaf. Plus, the cinnamon butter adds a creamy, sweet finish that makes every bite irresistible. Whether for breakfast, dessert, or a snack, this bread is perfect for sharing with family and friends.

How to Make Maple Pumpkin Bread

Ingredients

  • 1 stick (¼ lb) unsalted butter
  • 2 cups all-purpose flour
  • 2 tbsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp kosher salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1 (15 oz) can pure pumpkin puree
  • ½ cup sour cream
  • ½ cup maple syrup
  • 2 tsp pure vanilla extract
  • Cinnamon butter (recipe below)
  • Warm maple syrup, for drizzling (optional)
  • Flaky sea salt

For the Cinnamon Butter:

  • 2 sticks (½ lb) unsalted butter, softened
  • 1 tbsp maple syrup
  • 2 tsp ground cinnamon
  • ¼ tsp kosher salt

Directions

  1. Preheat the oven to 325°F. Grease a 10x5x3” (or 1 ½ lb) loaf pan with butter. Line with parchment paper, letting it overhang by about 2 inches.
  2. In a 2 qt saucepan over medium heat, melt the butter. Then lower the heat to medium-low and continue cooking the butter until it turns deeply golden brown, about 6 minutes, swirling often. Once it has the dark brown speckles, turn off the heat and let it cool for about 5 minutes.
  3. In a mixing bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Whisk them together.
  4. In a separate bowl, add the sugar and whisk in the brown butter until smooth. Beat the eggs in well.
  5. Add the pumpkin puree, sour cream, maple syrup, and vanilla extract one by one, whisking until smooth each time. Gradually sprinkle in the dry ingredients, whisking until the batter is smooth.
  6. Pour the batter into the prepared loaf pan. Bake in the oven for 1 hour and 10 minutes, or until a small knife inserted comes out just barely dry. Cover the bread with foil and let it sit for 10 minutes.
  7. Remove the foil and use the parchment paper to gently lift the bread out. Cut into slices and serve with a swoosh of cinnamon butter and a drizzle of warm maple syrup, if desired. Sprinkle with a pinch of flaky sea salt.

How to Serve Maple Pumpkin Bread

Serve slices of Maple Pumpkin Bread warm or at room temperature. Pair it with cinnamon butter for an added layer of flavor. A drizzle of warm maple syrup on top is perfect for a sweet touch.

How to Store Maple Pumpkin Bread

Store any leftover Maple Pumpkin Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months.

Tips to Make Maple Pumpkin Bread

  • Make sure the butter is browned properly for the best flavor.
  • Do not overmix the batter; whisk until just combined for a tender loaf.
  • Always check the bread a few minutes before the suggested baking time to prevent overbaking.

Variation

You can add nuts like walnuts or pecans to the batter for extra crunch. Dried fruits like cranberries or chocolate chips can also boost flavor and texture.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure it is pureed and cooked down to remove excess moisture.

Can I omit the cinnamon butter?
Yes, but the cinnamon butter enhances the flavor. You could use regular butter or another spread if desired.

Is this bread suitable for freezing?
Absolutely! Maple Pumpkin Bread freezes well. Just wrap it tightly and store it in the freezer for later use.