Best 7 Pumpkin Maple Nut 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

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 NUT CAKE WITH MAPLE GLAZE

Steps:

• Cake:
• Combine flour, baking powder, soda and salt in bowl and toss with fork to blend thoroughly. In large bowl of electric mixer, beat olive oil with eggs, pumpkin pie mix and 1/2 cup evaporated milk. Gradually beat in dry ingredients. Fold in chopped walnuts. Transfer to oiled fluted tube pan. Bake at 325 degrees for 45 minutes or until cake tests done. Cool on rack for 15 minutes then turn cake out onto rack and cool completely.
• Glaze:
• In small bowl, mix sugar, 4 tsps. remaining milk and maple flavoring. Stir until smooth. Add more milk, 1/2 tsp. at a time, if needed. Glaze should have a thick consistency. Drop spoonfuls of glaze evenly around the top of the cake. Set aside to allow glaze to drip down the sides of the cake. When glaze has set, garnish with walnut halves.

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.)

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.

PUMPKIN NUT BREAD

Steps:

• In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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.