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When Americans are celebrating their Thanksgiving, we Canadians are not, which usually leads to a copious amount of jealousy. While the Americans scarf down pumpkin pies, pumpkin pie shakes, pumpkin doughnuts, and even pumpkin whoopie pies, we above the border are not. Sure, the same happens to Americans probably who watch us celebrate Canadian Thanksgiving in October, but I think American Thanksgiving gets more press and more pumpkin treats than we do.
In the spirit of Thanksgiving, I came up with this maple pumpkin loaf cake: because, more often than not, I buy a can of pumpkin that contains more pumpkin than I need for one pie, and I inevitably always have a cupful leftover that I would hate to go to waste.
By the way, note the color of the pumpkin purée and the final loaf cake: hello, bright orange! There’s no mistaking canned pumpkin. I’d like to say that I always use fresh home-roasted pumpkin that I so carefully puréed myself, but, alas, this year got the best of me, and I had no willpower, nor the time to roast even the tiniest of sugar pumpkins. I may be food-obsessed, but I’m still human.
I kept the flavorings in this cake very simple: it’s all about the maple and the pumpkin. The cake is not overly sweet, but the topping of maple sugar not only makes this loaf cake super pretty to look at, but also adds an extra hit of real maple flavor that can sometimes get lost in the baking.
This is an easy recipe that you can literally throw together like any muffin batter. The dry ingredients are combined in one big bowl, and the wet ingredients are combined in another bowl. Then the wet ingredients are poured over the dry and the mixture is stirred until the dry bits are all moistened and “gone.” It can easily be done by hand, with just a whisk and a wooden spoon.
Because of its simplicity and its maple flavor, this cake would make an excellent addition to your Thanksgiving brunch table, or just because you didn’t get enough pumpkin the first time around.
Happy Thanksgiving! Eat extra pie for me!
Maple pumpkin bread recipe
Maple pumpkin bread
This pumpkin bread is all about the maple and the pumpkin. This is an easy recipe that you can literally throw together like any muffin batter. The dry ingredients are combined in one big bowl, and the wet ingredients are combined in another bowl. Then the wet ingredients are poured over the dry and the mixture is stirred until the dry bits are all moistened and “gone.” It can easily be done by hand, with just a whisk and a wooden spoon.
- 250 grams all-purpose flour 2 cups
- 2 tsp baking powder
- 1/2 tsp salt
- 63 mL canola oil 1/4 cup
- 100 grams light brown sugar 1/2 cup
- 83 mL maple syrup 1/3 cup, medium grade
- 2 large eggs
- 1 tsp vanilla extract
- 250 mL pumpkin purée 1 cup
- 50 grams fine maple sugar 1/4 cup
- 30 grams pumpkin seeds 1/4 cup
- Preheat the oven to 350ºF. Grease and flour a 9×5-inch loaf pan (like this one , then line the bottom with a rectangle of parchment. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix together the oil, brown sugar, maple syrup, eggs, vanilla, and pumpkin. Pour this mixture over the dry ingredients and stir to combine.
- Pour the cake batter into the prepared pan and sprinkle the top with the granulated maple sugar and pumpkin seeds.
- Bake for about 55 minutes or until a cake tester inserted into the middle of the loaf comes out clean.
- Let cool for about 15 minutes or so before unmolding (some of the sugar will fall off when you flip it out of the pan, but simply flip it back right side up, and then transfer any lost toppings back to their rightful place).
- Cool completely before serving.
The maple sugar that I used was similar to this brand on Amazon