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.

MAPLE BUTTER

Steps:

• In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

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 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!

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.

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 . . .