This Pumpkin Bread with Salted Maple Butter hits all the right notes for FALL. Warm spices, a cinnamon-sugar crust, and a tender, moist crumb create the perfect seasonal harmony, while a generous swipe of sweet-and-salty maple butter delivers an irresistible finish.
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Hi There, I'm Tracy!
As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!
Inspirations
I know there are a lot of people out there who can't wait for that first day of fall. And it's not necessarily for the cooler temperatures, the colorful leaves, or the cozy gatherings. Oh, no. For some people, it's about one thing and one thing alone.
PUMPKIN!
The excitement surrounding pumpkins is astounding. It's almost as if they only exist during the fall and spend the other nine months hiding somewhere, waiting for their big debut.
Is it because they're the quintessential symbol of fall? Maybe. Is it because of their vibrant colors and endless decorating possibilities? Possibly. Or is it because you can visit a pumpkin patch and marvel at a 1,200-pound pumpkin that weighs more than a small car?
I'm going with none of the above.
Let's face it. It's the pumpkin spice lattes! The moment fall approaches, coffee shops roll out their seasonal menus, and suddenly pumpkin is everywhere. Cookies, muffins, ice cream, pancakes...you name it. And let's not forget pumpkin pie, which has practically earned a permanent seat at the Thanksgiving table right next to the turkey.
But pumpkin bread? Now that's a serious contender for the fall favorite crown.
I'll admit, I'm not exactly a pumpkin aficionado. I don't count down the days until fall arrives or anxiously await the moment all those pumpkins come out of hiding. When I was a kid, our big pumpkin excitement was watching It's the Great Pumpkin, Charlie Brown. Yes, I realize I'm dating myself with that reference, but hey, it's the truth! Pumpkin wasn't exactly an ingredient we were rushing into the kitchen to cook with.
My daughter, however, is an entirely different story.
She LOVES pumpkin! She's one of those people who practically gets giddy when pumpkin season arrives, ready to see how many different ways she can work it into something delicious. And somewhere along the way, her enthusiasm got me thinking that maybe I should give pumpkin a little more attention.
So, what did I decide to make?
Pumpkin bread.
Okay, I realize I'm not exactly breaking new culinary ground here. But why not start with a classic? Besides, I'm always up for a little friendly competition, even if I'm competing with approximately a million other pumpkin bread recipes.
Of course, I wasn't interested in making just any pumpkin bread. I wanted something a little lighter and healthier, but not so healthy that eating it felt like a punishment. It still needed to be moist, tender, and full of those warm fall spices that make the kitchen smell incredible.
And I wanted a little something unexpected.
First, I decided the cinnamon sugar shouldn't just sit on top looking pretty. Why not give the entire loaf a sweet, slightly crunchy coating? By coating the pan with cinnamon sugar before adding the batter, every slice gets a little extra sweetness around the edges.
But I wasn't finished.
Because what could make a slice of warm pumpkin bread even better? How about a generous swipe of salted maple butter? Creamy, sweet, with just a hint of flaky salt to balance everything out. Now we're talking!
The result? A moist, warmly spiced pumpkin bread with a cinnamon-sugar crust and a maple butter that might just deserve its own standing ovation.
And while I may never be the person counting down the days until pumpkin season, I have to admit, I think I'm starting to understand the excitement.
Just don't tell my daughter she was right.
Actually, she'll probably figure it out the minute I offer her a slice.
Instruments
Nonstick cooking spray – Helps the cinnamon sugar cling to the pan and makes releasing the loaf easier
Pumpkin puree – Creates the bread’s signature pumpkin flavor and moist texture
All-purpose flour – Gives the loaf its structure
Cinnamon, nutmeg, and cloves – Build the warm fall harmony
Fresh ginger – Adds a bright note that balances the warm spices
Greek yogurt – Keeps the bread moist while reducing the amount of oil needed
Neutral oil – Adds richness and helps the loaf stay tender
Cinnamon sugar – Creates a lightly crisp, caramelized coating around the bread
Butter – Forms the creamy base of the spread
Pure maple syrup – Adds natural sweetness and rich maple flavor
Flaky sea salt – Gives the maple butter its sweet-and-salty finish
Essentials
Nonstick cooking spray – Helps the cinnamon sugar cling to the pan and makes releasing the loaf easier
Pumpkin puree – Creates the bread’s signature pumpkin flavor and moist texture
All-purpose flour – Gives the loaf its structure
Cinnamon, nutmeg, and cloves – Build the warm fall harmony
Fresh ginger – Adds a bright note that balances the warm spices
Greek yogurt – Keeps the bread moist while reducing the amount of oil needed
Neutral oil – Adds richness and helps the loaf stay tender
Cinnamon sugar – Creates a lightly crisp, caramelized coating around the bread
Unsalted Butter – Forms the creamy base of the spread
Pure maple syrup – Adds natural sweetness and rich maple flavor
Flaky sea salt – Gives the maple butter its sweet-and-salty finish
Pro Tips and Riffs
Faq: Grub Answers and Insights
Pumpkin Bread with Salted Maple Butter
- Total Time: 2 hours, 35 minutes (includes cooling time)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This tender, moist pumpkin bread is filled with warm fall spices and baked with a cinnamon-sugar coating that creates a lightly crisp, caramelized crust. Serve each slice with homemade salted maple butter for the perfect balance of sweet, salty, and cozy seasonal flavor.
Ingredients
Cinnamon Sugar
- ¼ cup granulated sugar or turbinado sugar
- ¾ teaspoon cinnamon
Pumpkin Bread
- Nonstick cooking spray
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves, optional
- 2 large eggs, room temperature
- 1 (15-ounce) can pure pumpkin puree
- 1 tablespoon finely grated fresh ginger
- 1 ½ cups granulated sugar
- ½ cup neutral oil
- ½ cup plain Greek yogurt, preferably 2% or whole milk
Salted Maple Butter
- ½ cup unsalted butter, softened
- ¼ cup pure maple syrup
- ½ teaspoon flaky sea salt, plus more for serving if desired
Instructions
- Preheat the oven to 350°F.
- Stir together the granulated sugar and cinnamon.
- Generously coat the bottom and sides of a 9 x 5-inch loaf pan with nonstick cooking spray. Add 2 tablespoons of the cinnamon sugar, then tilt and turn the pan to coat the bottom and sides evenly. Reserve the remaining 2 tablespoons to top the batter.
- Discard any mixture that does not adhere.
- In a medium bowl, whisk together the flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves (if using) until evenly combined.
- In a large bowl, whisk the eggs until blended. Add the pumpkin puree, fresh ginger, granulated sugar, oil, and Greek yogurt. Whisk until smooth and thoroughly combined.
- Gradually sprinkle the flour mixture over the pumpkin mixture in several small additions, using broad, gentle folds after each addition. Only mix each portion until mostly incorporated before adding the next. Stop mixing as soon as no large pockets or streaks of dry flour remain; a few small lumps are fine.
- Transfer the batter to the prepared loaf pan and gently smooth the top. Sprinkle the reserved 2 tablespoons of cinnamon sugar evenly over the batter.
- Bake for 60–70 minutes, rotating the pan 180 degrees after 30–35 minutes to encourage even rising and browning. Begin checking the bread after 55 minutes. The loaf is ready when a tester inserted into the center comes out clean or with a few moist crumbs, or the center registers 200–205°F. If the top darkens too much before the center is done, loosely cover the loaf with aluminum foil.
- Let the bread cool in the pan for 15 minutes, then carefully loosen all four sides. Place a parchment-lined cutting board against one long side of the pan. Slowly tilt the pan sideways and ease the loaf onto its long side, supporting the bottom with a wide spatula if needed. Gently roll the loaf upright onto a cooling.
- Let the pumpkin bread cool on the rack for at least 1 hour before slicing.
- While the bread cools, place the softened butter in a medium bowl and stir with a spoon or flexible spatula until smooth. Add the maple syrup and flaky sea salt, then stir until completely combined. For a lighter, fluffier texture, briefly beat the mixture with a handheld mixer, if desired.
- Serve the pumpkin bread with softened salted maple butter and an additional sprinkle of flaky sea salt, if desired.
Notes
Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Plain 2% or whole-milk Greek yogurt gives the richest texture, though you may use nonfat Greek yogurt.
Use neutral oil for a traditional pumpkin-bread flavor. Extra-virgin olive oil also works, though its flavor may be noticeable in the finished loaf.
Sprinkling the flour mixture over the wet ingredients in several small additions makes the thick batter easier to combine. Fold gently and stop as soon as no large pockets or streaks of dry flour remain; a few small lumps are fine.
Coating the prepared pan with cinnamon sugar creates lightly caramelized edges. Do not let the bread cool completely in the pan, as the sugar may harden and cause the loaf to stick.
Rotate the pan 180 degrees after 30–35 minutes to encourage even rising and browning. Work quickly and close the oven door gently to avoid losing too much heat.
Ovens and loaf pans vary, so begin checking the bread at 55 minutes. A dark metal pan may bake the bread more quickly than a light-colored metal or glass pan.
If using an instant-read thermometer, the center of the loaf should register approximately 200–205°F.
A split or lifted top is normal and gives pumpkin bread its rustic appearance. Because the raised cinnamon-sugar crust can be delicate, do not invert the loaf directly onto its top. Let it cool in the pan for 15 minutes, loosen the sides thoroughly, and remove it sideways to preserve the crust.
Once completely cool, wrap the pumpkin bread tightly and store it at room temperature for up to 4 days or refrigerate it for up to 1 week.
You can freeze the baked bread whole or in individual slices for up to 3 months. Wrap it tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag. Thaw it at room temperature or overnight in the refrigerator.
Store the salted maple butter separately in a covered container in the refrigerator for up to 1 week. Let it soften at room temperature and stir before serving.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Baked Goods, Breakfast
- Method: Baking
- Cuisine: American
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