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Maple Pumpkin Spice Bread

Pure maple syrup adds bold, robust flavor to a late-fall quick bread.

Ingredients: 

Ingredients: 

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1 cup whole-wheat flour
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1 cup all-purpose flour
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1 Tbs. ground cinnamon
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2 tsp. ground ginger
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1 ½ tsp. baking powder
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½ tsp. baking soda
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½ tsp. ground nutmeg
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½ tsp. ground allspice
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1 cup pure maple syrup
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½ cup grape seed or canola oil
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2 large eggs
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1 cup pumpkin purée
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1 tsp. vanilla extract
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½ cup chopped hazelnuts

Instructions: 

1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Whisk together flours, cinnamon, ginger, baking powder, baking soda, nutmeg, and allspice in large bowl.

2. Whisk together maple syrup and oil in separate bowl. Whisk in eggs, then pumpkin and vanilla. Stir flour mixture into pumpkin mixture with spatula;add hazelnuts. Pour into prepared loaf pan. Bake 40 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool on rack 5 minutes, then unmold, and cool on wire rack; or transfer to serving platter, and serve warm.

Nutrition Information: 

Calories: 
273
Protein: 
4 g
Total Fat: 
13 g
Saturated Fat: 
1 g
Carbohydrates: 
36 g
Cholesterol: 
35 mg
Sodium: 
137 mg
Fiber: 
3 g
Sugar: 
17 g
Yield: 
Makes 1 loaf (12 slices)

Comments on this Recipe

Actually Charlie, it would kill me - I am allergic!

This bread screams for some cream cheese and raisins!

The email I received says this is egg-free. The recipe contains 2 eggs!

Vegetarian Times Maple Pumpkin Spice Bread Need to make a last-minute gift? Whip up this luscious egg- and dairy-free loaf. There are eggs in the ingredients.

Oh dear. The link from the e-mail said that this was a "luscious egg-free loaf" :( Otherwise, it sounded super yummy. . .

The email said this recipe was egg and dairy free, but there are 2 eggs listed in the ingredients :(

The link from your newsletter totes this as a vegan recipe free of eggs and dairy. However, the recipe calls for 2 eggs. Though substitutions can be made quite easily, I just wanted to point out the error.

This was advertised as "egg and dairy free". The recipe calls for eggs?

My apologies for the VT newsletter (Dec. 21 2010) that mistakenly labeled this as egg-free as well as dairy-free. In the rush-rush-rush of the holidays, I didn't do my homework and double-check the ingredients list--it's been over a year since I last made/tasted the recipe and my mind got scrambled. To make the recipe egg-free, substitute the equivalent of 2 eggs of egg replacer, or you could also use 1/4 cup flaxseed meal mixed with 1/3 cup water and add 1/4 tsp. more baking powder. A final option would be to substitute 1/2 cup pureed soft tofu and add an extra 1/4 tsp. baking powder.

or you could just make it with eggs. Would it kill ya?

This looks fantastic - and I've got a huge pumpkin on my allotment that's been asking for it for weeks! Thank you!

I would not call 13 grams of fat a low fat recipe, although it looks like it would be good.

Is it possible to make the Maple pumpkin spice bread in the breadmaker? It'll save having to bake it in the oven.

This bread was a big hit at my house last time I made it. It's really good with pecans in stead of hazelnuts.

This recipe was a pleasant surprise! Great texture and the right mixture of spices. I have tried it with whole wheat, quinoa, and even oat flour! Great with all three! It is worth trying.