Pumpkin Bread with Spiced Maple Butter - Moist, Easy, & Full of Fall Flavours
Saturday, 31 October 2026
There's something special about a recipe that's been passed down through the family, especially when it arrives with a story attached. This Pumpkin Bread recipe is just that. One of those treasured recipes, it's moist, warmly spiced, and studded generously with sweet raisins and tart cranberries.
Perfect with a hot cup of tea or coffee, or even some hot apple cider, this easy pumpkin loaf has been a family favourite for years. Do make the homemade Spiced Maple Butter to spread over slices of the finished bread. This tasty addition lifts each slice to a whole new level of delicious ness!
Many, many years ago my late mother-in-law gave me a small handwritten notebook for Christmas containing all of their family favorite recipes. This Pumpkin Bread recipe was one of the recipes included. I had never had pumpkin bread before, and in fact, didn't even really like pumpkin pie at that point. (I have since changed my position on that!)
I did have a fondness for quick breads however and made the bread. I fell in love with it. Through the years I have tweaked and adapted it to my own tastes and flavours. I also tend to cut the original recipe in half these days as it originally made two loaves. One for gifting and one for enjoying.
She used to add raisins and nuts to hers, but I chose to add a mix of raisins and dried cranberries, adding the nuts as a crunchy topping. I also added an optional Spiced Maple Butter for spreading on the finished loaf. Back in the day most quick breads would be served thinly sliced and buttered. This butter is a variation on that theme. It is the perfect addition to an already lovely quick bread for the holidays.
I can tell you that this bread is fabulous cut, toasted (in the toaster) and spread with the Spiced Maple Butter for serving. Moreish is an apt word to describe it. There is nothing nicer for breakfast with a nice hot cup of apple cider.
I really hope you will be inspired to make both the bread and the butter. I don't think you will be disappointed in the least!
INGREDIENTS NEEDED
TO MAKE
🧡PUMPKIN BREAD WITH SPICED MAPLE BUTTER🧡
Simple, simple, simple.
For the bread:
- 1 1/2 cups (180g) plain all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large free range eggs
- 1 tsp pumpkin pie spice (see notes)
- 1 tsp vanilla extract
- 1 cup (190g) sugar
- 3/4 cup (180ml) vegetable oil (I use light olive oil)
- 3/4 cup (140g) tinned pumpkin
- 1/3 cup (50g) sultana raisins
- 1/3 cup (50g) dried cranberries
- 1/2 cup (55g) chopped toasted pecans
For the spiced maple butter (optional)
- 1/2 cup (120g) butter at room temperature
- 2 TBS pure Maple Syrup
- 1/4 tsp pumpkin pie spice
🧡NOTES ON INGREDIENTS🧡
Plain All-Purpose Flour
Provides the structure for the loaf while keeping the crumb tender. Be careful not to overmix once the wet and dry ingredients are combined, or the bread may become dense.
Baking Powder & Soda
These work together to give the loaf its lovely rise and light texture. Make sure both are fresh for the best results.
Salt
A small amount of salt enhances all of the flavours and balances the sweetness of the bread.
Eggs
Eggs add structure, richness, and moisture. Room temperature eggs blend more easily into the batter.
Pumpkin Pie Spice
Brings warm autumn flavours to every bite. If you don't have pumpkin pie spice, you can make your own blend. I have given amounts in the recipe notes.
Vanilla Extract
Adds depth and warmth, complementing both the pumpkin and spices beautifully.
Sugar
Sweetens the loaf while also helping to create a moist, tender crumb.
Vegetable Oil
Oil makes this bread wonderfully moist and helps keep it fresh for several days. I tend to use light olive oil.
Pumpkin Puree
The heart of the recipe. Be sure to use plain pumpkin puree, NOT pumpkin pie filling, which contains added sugar and spices.
Raisins and Dried Cranberries
Add natural sweetness, a pleasant tartness and a chewy texture. Coating them in the flour mixture helps prevent them from sinking during baking.
Chopped Toasted Pecans
Add a nice crunch to the top of the loaf and added interest. They go very well with all the other flavours.
🧡MAPLE BUTTER NOTES🧡
Butter
Use good quality butter at room temperature so it whips up creamy and smooth.
Pure Maple Syrup
Adds authentic maple flavour. Pure Maple syrup is recommended for the best taste.
Pumpkin Pie Spice
Again, just a touch echoes the flavours in the bread and ties everything together.
HOW TO MAKE
PUMPKIN BREAD WITH
🧡SPICED MAPLE BUTTER🧡
The butter part of this is entirely optional, but I will tell you that it is incredibly delicious spread over a slice of this bread that has been toasted.
- First make the maple butter. Using an electric whisk, whisk all of the ingredients together until well combined. Spoon into a serving dish. Keep refrigerated and covered, until you are ready to use. Serve at room temperature. (This is entirely optional, but it does go together very quickly and is a delicious addition.)
- Preheat the oven to 325*F/165*C/ gas mark 3. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside. (I line it with a strip that goes lengthwise and then one that goes widthwise. placing them on top of each other.)
- Whisk together the flour, baking powder, soda, salt and pumpkin pie spice. Toss in the raisins and cranberries and jiggle them around to coat. (This helps to keep the raisins and berries from sinking to the bottom of the loaf while it bakes.)
- Whisk together the eggs, vanilla, sugar, vegetable oil and tinned pumpkin to combine well. (I use a wire whisk to do this.)
- Make a well in the dry ingredients and stir in the wet just to combine. Everything should be moist, but it is not necessary for them to be completely smooth. Spoon into the prepared baking tin. (A few lumps are perfectly acceptable and in fact desired. You just don't want any big dry streaks.)
- Sprinkle the chopped pecans evenly over top.
- Bake for 1 1/4 hours until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. (It may take slightly longer depending on your own. If you think the nuts are getting too brown, top loosely with a sheet of aluminum foil.)
- Let cool in the tin for 10 minutes before lifting out onto a wire rack to cool. Cut into slices to serve. Store in an airtight container.
HINTS AND TIPS
🧡FOR QUICK BREAD SUCCESS🧡
If you follow my hints and tips there is no reason why you can't bake a really great quick bread successfully!
1. Make sure all of your ingredients are at room temperature unless otherwise specified.
2. Use the best quality ingredients that you can afford and at your disposal.
3. Whisk all of the dry ingredients together in one bowl and your wet ingredients together in another bowl/beaker before combining together.
4. Combine the wet and dry ingredients together quickly and do not over mix. They need only be combined until the dry ingredients are evenly moistened without any large pockets or streaks of dry ingredients.
5. Do not over combine the dough. A light hand is preferable. A few lumps are perfectly okay and quite acceptable. Over combining yields a tougher bake.
6. Spoon into your baking pan/tin as soon as possible after combining in order to gain the maximum lift from the leavening used.
🧡FREQUENTLY ASKED QUESTIONS🧡
CAN I USE FRESH PUMPKIN INSTEAD OF CANNED?
Yes, you can. Just make sure it is well drained and not overly watery, as excess moisture can affect the texture of the bread.
WHATS THE DIFFERENCE BETWEEN PUMPKIN PUREE AND PUMPKIN PIE FILLING?
Pumpkin puree contains only cooked pumpkin. Pumpkin pie filling contains added sugar, spices and other ingredients so should NOT be substituted in this recipe.
CAN I LEAVE OUT THE RAISINS OR CRANBERRIES?
Of course! The bread will still be delicious without them. You can also replace them with chopped nuts, chocolate chips or another dried fruit of your choice. If adding chocolate chips you can fold in 1 cup of semi-sweet or milk chocolate, or even white chocloate if desired.
CAN I MAKE THIS RECIPE INTO MUFFINS?
Yes, divide the batter between lined muffin cups and bake at the same temperature for approximately 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
CAN THIS RECIPE BE DOUBLED?
Certainly. Just double all of the ingredients and divide the batter between two loaf tins, baking for the allotted time as given in the recipe.
CAN THIS BREAD BE FROZEN ?
Yes. Wrap the cooled loaf tightly in plastic wrap and then foil. Label and date. Freeze for up to three months. Thaw overnight at room temperature.
CAN I MAKE THE MAPLE BUTTER AHEAD OF TIME?
Absolutely. The maple butter can prepared several days in advance and stored in an airtight container in the refrigerator. Let it soften slightly before serving.
A FEW OTHER
🧡QUICK BREADS YOU MIGHT ENJOY🧡
CRANBERRY, NUT & ORANGE BREAD - Adapted from a beloved vintage cookbook, this is a timeless quick bread that is bursting with tart cranberries, crunchy toasted walnuts, and the bright zest of fresh orange. Yeast free, no waiting, just mix, bake and enjoy!
CHEESE & PEPPER BREAD - Not all quick breads need to be sweet! This is a savory quick bread that goes wonderfully with soups or hearty stews or sliced thin for elegant tea sandwiches spread with Boursin or cream cheese. It is rich with sharp cheddar cheese and flecked with coarse black pepper. A no-fuss loaf that delivers big flavor with minimal effort!
Pin this delicious recipe to your Breakfast, Teatime, or Quick Bread recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: Makes one 9 by 5 inch loaf
Pumpkin Bread with Spiced Maple Butter
Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M
This is a moist and spicy pumpkin bread, loaded with sticky raisins and dried cranberries and topped with the tasty crunch of toasty pecans. What's not to love?
Ingredients
For the bread:
- 1 1/2 cups (180g) plain all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large free range eggs
- 1 tsp pumpkin pie spice (see notes)
- 1 tsp vanilla extract
- 1 cup (190g) sugar
- 3/4 cup (180ml) vegetable oil (I use light olive oil)
- 3/4 cup (140g) tinned pumpkin
- 1/3 cup (50g) sultana raisins
- 1/3 cup (50g) dried cranberries
- 1/2 cup (55g) chopped toasted pecans
For the spiced maple butter (optional)
- 1/2 cup (120g) butter at room temperature
- 2 TBS pure Maple Syrup
- 1/4 tsp pumpkin pie spice
Instructions
- First make the maple butter. Using an electric whisk, whisk all of the ingredients together until well combined. Spoon into a serving dish. Keep refrigerated and covered, until you are ready to use. Serve at room temperature.
- Preheat the oven to 325*F/165*C/ gas mark 3. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
- Whisk together the flour, baking powder, soda, salt and pumpkin pie spice. Toss in the raisins and cranberries and jiggle them around to coat.
- Whisk together the eggs, vanilla, sugar, vegetable oil and tinned pumpkin to combine well.
- Make a well in the dry ingredients and stir in the wet just to combine. Everything should be moist, but it is not necessary for them to be completely smooth. Spoon into the prepared baking tin.
- Sprinkle the chopped pecans evenly over top.
- Bake for 1 1/4 hours until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.
- Let cool in the tin for 10 minutes before lifting out onto a wire rack to cool. Cut into slices to serve. Store in an airtight container.
Notes
Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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City Chicken. The delicious chicken dish that really isn't chicken. This fabulously tasty recipe is a Polish American recipe for making something very tasty which was developed during the Depression to help create a delicious supper dish that tasted like chicken, but was made with meats that were not quite as pricey to buy.
It is a recipe which was first shared with me by my sister many years ago and I have to say it is incredibly delicious!
Everything my sister does is done with great skill and expertise and she is good at all that she does. I have always considered her to be the great baker in our family.
She has always created cakes that rise and pastry that is as light as a cloud. I was always more of a savory cook. But one thing was certain, we both loved to create, cook and bake delicious meals and foods for our families to enjoy.
At a time when smaller families were most common, we both had what was considered somewhat larger, me having five children and she four children. Even my brother had four. I think we all just have hearts for family and home.
One thing my sister and I have done a lot of through the years is sharing recipes. Some of my favourites come from her, like her Portuguese Gumdrop Cake, her Zucchini Casserole, her Stove Top Mac and Cheese
All delicious, and then there is this one . . . City Chicken, which isn't really chicken at all, but cubes of pork threaded onto wooden skewers, breaded, fried and baked until tender and juicy and incredibly delicious.
It was a recipe she got from her late mother in law, and it was one of her then husband's favorite meals. She shared the recipe with me and it became one of ours. I love simple meals like this. Just the meat, some gravy, piles of fluffy mash and some peas and carrots on the side.
These kinds of recipes have always been my favorite kind of recipes. No question about it. Recipes that are handed down and shared and that become a part and a parcel of the fabric of your family.
I hope you will enjoy this very vintage and very delicious recipe as much as we do!!
INGREDIENTS NEEDED
TO MAKE
💛CITY CHICKEN💛
Simple ingredients put together in the most delicious way.
- 1 1/2 pounds of pork tenderloin, cut into 1 1/2 inch cubes
- salt and black pepper to taste
- 2 free range eggs, beaten lightly in a shallow bowl
- 1 1/2 cups (180g) seasoned dry bread crumbs in another shallow bowl
- oil for frying
- 6 to 8 wooden skewers, about 5 to 6 inches in length, pointed on one end
- 1/2 cup (120ml) chicken stock
💛NOTES ON INGREDIENTS💛
Pork Tenderloin
This will give you the best, most tender and juicy results. Other cuts can often come out dry.
Eggs
These are essential for helping the coating to adhere to the pork.
Fine Dry Bread Crumbs
These, along with some seasonings, form the main part of the coating, creating a crisp and moreish exterior for those meltingly tender pieces of pork inside.
Sharp Ended Wooden Skewers
These are used to thread the pork cubes together prior to coating and helps to keep them intact during the bake time. A sharp end ensures that they will pierce the pork easily.
Chicken Stock
This helps to cook and flavour the pork in the oven, creating a tender, melt-in-the-mouth result.
💛HOW TO MAKE CITY CHICKEN💛
This only looks complicated. Trust me when I tell you that it isn't.
- Preheat the oven to 350*C/180*F/ gas mark 4. Have ready a shallow casserole dish large enough to hold all of your skewers in one layer. (My baking dish was about 7 by 11 inches in size.)
- Trim and season the pork cubes with salt and pepper. Thread the pork onto the skewers, leaving a portion of the skewer bare at the end for holding. (Be generous with the seasonings unless you are using pre-seasoned bread crumbs. A sharp ended skewer is best for this.)
- Roll the pork skewers into the beaten egg and then roll them into the bread crumbs to coat completely. Set them on a plate as you go along. (I try to pat the crumbs on lightly in order to help them to stick.)
- Heat about 1/4 inch of oil in a large skillet over medium high heat.
- Working in batches as required (over-crowding the pan will cause the oil to cool), brown the pork skewers on all sides. (I use a pair of tongs to turn the pork as they brown.)
- Transfer the skewers to the casserole dish when browned. Make sure there is some space between each one. (Leaving space in between helps the air in the oven to circulate around the skewers.)
- Pour the chicken stock in between the skewers. Cover tightly with foil and bake in the preheated oven for 30 minutes. (This shortish bake time really helps to tenderize the meat and infuses it with flavours from the stock.)
- Uncover and bake for a further 10 minutes to help crisp the breading. (Don't skip this step if you want crisp skewers.)
- Serve hot with mashed potatoes, gravy and a vegetable on the side.
Mashed potatoes really go well with this, but so does rice or noodles. I used Bisto chicken gravy, and we had peas and carrots.
💛HINTS & TIPS FOR SUCCESS💛
Use Pork Tenderloin
Use pork tenderloin cut into 1 inch cubes for the best results. Pork tenderloin will give you a tender result in the time allotted.
Use a Sharp Skewer
Using wooden skewers with sharp ends makes threading the meat cubes a lot easier.
Season generously
Season generously or to taste. How much seasoning depends on if your bread crumbs are seasoned or not.
Put the eggs and bread crumbs in shallow bowls
Putting the eggs and bread crumbs in shallow bowls enables you to be able to coat the pork skewers more easily.
Use one hand for egg and one for bread
This helps to keep the bread hand dry instead of it becoming all coated with sticky egg and bread.
Brown slowly
Don't be in a rush to brown the meat. Too high a temperature and you risk burning the crumbs. You want them evenly browned all over.
Use a good chicken stock
Use a good quality chicken stock as this will not only help to tenderize the meat but also impart some flavour.
Cover for the first portion of baking
Covering the skewers with foil enables them to really get tender and prevents the stock from evaporating too quickly.
Uncover for the past part of the bake time
This helps to crisp of the coating and ensures a lovely finish.
💛FREQUENTLY ASKED QUESTIONS💛
WHAT IS CITY CHICKEN?
Despite its name, city chicken doesn't contain any chicken at all. It is a vintage comfort food dish made with cubes of pork, and sometimes veal, threaded onto skewers, breaded and cooked until golden brown. The finished skewers resemble chicken drumsticks which is where the dish got its name.
WHY IS IT CALLED CITY CHICKEN?
This is a dish that became popular during the Great Depression when chicken was often more expensive than pork in some urban areas. Resourceful cooks created this dish using affordable cuts of meat while giving it the appearance of chicken.
CAN THIS BE MADE AHEAD OF TIME?
Yes, you can assemble and bread the skewers several hours ahead of time and refrigerate them until you're ready to cook. This makes it a great option for entertaining or busy weeknights.
WHAT CAN I SERVE WITH CITY CHICKEN?
We like mashed potatoes and gravy, which is classic, but it's also wonderful served with rice, or noodles, buttered vegetables, coleslaw or even a simple garden salad.
CAN LEFTOVERS BE REHEATED?
Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help maintain the crispy coating.
CAN I FREEZE THIS?
Yes, cooked City Chicken freezes well. Cool completely. Wrap tightly. Label and date and freeze for up to three months. Thaw in the refrigerator overnight before reheating.
💛A FEW OTHER VINTAGE RECIPES TO ENJOY💛
I am a real lover of vintage recipes. I think they are delicious, simple to make and more often than not very economical. Here are a few favourites of ours.
LAZY DAISY MEATBALLS - These are really easy to make. Tender and juicy with a simple, flavourful gravy. Served with potatoes and veggies. These were a part of a whole Vintage Menu I cooked several years ago, including all the sides and dessert.
VINTAGE GRIDDLE CAKES - Pancakes by any other name. This is a recipe taken from the 1943 Better Homes & Gardens Cookbook. They are light and fluffy and puff up very nicely, without deflating after you cook them. Always a bonus! They have become my favorite pancakes!
Pin this delicious recipe to your Delicious Mains, Vintage, or Pork recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
City Chicken
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
This is an old, old recipe I got from my sister back in the 1970's. It was a favourite of her in laws. It isn't chicken at all but beautifully tender pieces of pork that melt in the mouth.
Ingredients
- 1 1/2 pounds of pork tenderloin, cut into 1 1/2 inch cubes
- salt and black pepper to taste
- 2 free range eggs, beaten lightly in a shallow bowl
- 1 1/2 cups (180g) seasoned dry bread crumbs in another shallow bowl
- oil for frying
- 6 to 8 wooden skewers, about 5 to 6 inches in length, pointed on one end
- 1/2 cup (120ml) chicken stock
Instructions
- Preheat the oven to 350*C/180*F/ gas mark 4. Have ready a shallow casserole dish large enough to hold all of your skewers in one layer.
- Trim and season the pork cubes with salt and pepper. Thread the pork onto the skewers, leaving a portion of the skewer bare at the end for holding.
- Roll the pork skewers into the beaten egg and then roll them into the bread crumbs to coat completely. Set them on a plate as you go along.
- Heat about 1/4 inch of oil in a large skillet over medium high heat.
- Working in batches as required (over-crowding the pan will cause the oil to cool), brown the pork skewers on all sides.
- Transfer the skewers to the casserole dish when browned. Make sure there is some space between each one.
- Pour the chicken stock in between the skewers. Cover tightly with foil and bake in the preheated oven for 30 minutes.
- Uncover and bake for a further 10 minutes to help crisp the breading.
- Serve hot with mashed potatoes, gravy and a vegetable on the side.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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