Pumpkin Bread with Spiced Maple Butter - Moist, Easy, & Full of Fall Flavours

 

 

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 I also tend to cut the original recipe in half these days as it originally made two loaves.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.

1. 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.)
2. 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.)
3. 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.)
4. Whisk together the eggs, vanilla, sugar, vegetable oil and tinned pumpkin to combine well. (I use a wire whisk to do this.)
5. 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.)
6. Sprinkle the chopped pecans evenly over top.
7. 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.)
8. 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! 

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: Makes one 9 by 5 inch loaf

Author: Marie Rayner

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

1. 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.
2. 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.
3. Whisk together the flour, baking powder, soda, salt and pumpkin pie spice. Toss in the raisins and cranberries and jiggle them around to coat.
4. Whisk together the eggs, vanilla, sugar, vegetable oil and tinned pumpkin to combine well.
5. 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.
6. Sprinkle the chopped pecans evenly over top.
7. Bake for 1 1/4 hours until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.
8. 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.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

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.