Description
Experience the warmth of autumn with this dense, flavorful quick bread that perfectly balances earthy pumpkin puree with the deep, mineral sweetness of pure Grade A maple syrup. This recipe relies on a precise combination of fats and acidity to create a moist, tender crumb that stays fresh for days. It is a quintessential harvest season treat that features a complex, spiced profile without the need for processed sugars, making it an ideal choice for any cozy morning or afternoon tea.
Ingredients
1 cup 100% pure pumpkin puree
3/4 cup pure Grade A dark maple syrup
2 cups all-purpose flour
2 tsp pumpkin spice blend (cinnamon, ginger, cloves, nutmeg)
2 large eggs, room temperature
1/2 cup vegetable oil
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup Greek yogurt
Instructions
Preheat your oven to 350°F and grease a standard 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In a separate medium bowl, beat the eggs and maple syrup until the mixture is pale and frothy.
Stir the pumpkin puree, vegetable oil, and Greek yogurt into the egg mixture until smooth.
Fold the dry ingredients into the wet ingredients until just combined without overmixing.
Pour the batter into the prepared loaf pan and smooth the surface with an offset spatula.
Bake for 60 minutes or until a skewer inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Best if allowed to rest overnight before slicing to ensure the moisture distributes evenly. Keep stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 15
- Cook Time: 60
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg