Pumpkin Bread

Ingredients

Wet Ingredients:

  • 1/2 cup salted butter (use high-quality butter like Kerrygold or Vital Farms for best flavor)

  • 1/2 cup maple syrup

  • 1/2 cup buttermilk

  • 3/4 cup pure pumpkin purée

  • 2 large eggs

  • 1 tsp vanilla bean paste

  • 1/2 cup fine cane sugar

Dry Ingredients:

  • 1 1/2 cups unbleached all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp ground cinnamon

  • 1/4 tsp pumpkin pie spice (blend of cinnamon, ginger, nutmeg, and allspice)

  • 1/8 tsp ground cardamom

Crunch Filling/Topping:

  • 1/4 cup light brown sugar

  • 2 tbsp unbleached all-purpose flour

  • 1 tbsp maple syrup

  • 1/8 tsp ground cinnamon

Method

  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter, then dust with a light layer of flour to prevent sticking.

  2. Brown the Butter: In a small saucepan over low heat, melt the butter. Continue heating until it begins to brown, which should take about 10 minutes. Watch closely and remove from heat once the milk solids turn golden brown and the butter becomes fragrant. Set aside to cool for 5 minutes.

  3. Combine Wet Ingredients: In a medium bowl, whisk together the buttermilk, maple syrup, pumpkin, vanilla, and eggs until smooth. Add in the browned butter and sugar, whisking until well combined.

  4. Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and cardamom.

  5. Combine Wet and Dry Ingredients: Pour the dry ingredients into the bowl with the wet ingredients. Use a spatula to gently fold the batter until just combined, being careful not to overmix. Set aside.

  6. Prepare the Crunch Filling: In a small bowl, mix together the brown sugar, maple syrup, flour, and cinnamon until a slightly crumbly dough forms.

  7. Assemble the Bread: Pour half of the batter into the prepared loaf pan and smooth the top with an offset spatula. Crumble half of the crunch filling evenly over this layer. Pour the remaining batter on top, smoothing it out, then sprinkle with the rest of the crunch filling.

  8. Bake: Place the loaf in the oven and bake for 45-50 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.

  9. Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan before slicing. Enjoy!

 
 
Notes

  • With so many pumpkin bread recipes out there, I had to add my own twist to make it stand out. I love how the flavors blend together in this recipe, and I think you will too. Enjoy!

  • This recipe can also make 12 muffins. Divid the batter into a muffin tin lined with parchment liners and top with the crunch topping before baking for 15-20 minutes at 350°F until golden and set. Enjoy!

  • If you don’t have buttermilk, simply replace with milk + 1 tbsp white vinegar or lemon juice!

SweetElla CirinoPumpkin, fall, bread, sweet, dessert, coffee, breakfast, teaComment