Spiced Pumpkin Maple Loaf

This pumpkin bread with maple frosting recipe transforms simple ingredients into a fall masterpiece that fills your home with warm spice aromas. The moist, tender crumb paired with rich maple cream cheese frosting creates the perfect balance of flavors for autumn enjoyment.

I first baked this bread during a rainy autumn weekend when my kitchen needed warming up. Now it's requested by everyone who visits during fall because the aroma alone makes people feel instantly cozy.

Ingredients

• All purpose flour provides the perfect structure without being too dense
• Ground cinnamon and nutmeg create that classic fall spice profile we all crave
• Canned pumpkin puree offers convenience and consistent moisture
• Almond milk adds subtle nutty notes but can be substituted with any milk
• Vegetable oil keeps the bread incredibly moist for days
• Eggs bind everything together and contribute to the tender texture
• Pure maple syrup in the frosting provides authentic flavor that imitation cannot match
• Cream cheese creates that perfect tangy base for the maple frosting

Step-by-Step Instructions

Prep Your Workspace

Preheat your oven to 350°F and prepare your loaf pan with grease and parchment paper. This double protection ensures your bread will release perfectly without losing any delicious crust.

Combine Dry Ingredients

Whisk together flour cinnamon nutmeg baking powder baking soda and salt until completely incorporated. This thorough mixing ensures the spices and leavening agents are evenly distributed for consistent flavor and rise.

Mix Wet Ingredients

In a separate bowl combine pumpkin puree milk sugar oil eggs and vanilla extract. Whisk until smooth and uniform which helps create an even texture throughout your finished bread.

Create The Batter

Gently fold the dry ingredients into the wet mixture just until combined. The batter will be thick and rich but be careful not to overmix as this develops gluten and toughens the bread.

Bake To Perfection

Transfer the batter to your prepared pan and bake for 45 to 50 minutes. Cover with foil during the last part of baking if the top is browning too quickly. The bread is done when a toothpick inserted in the center comes out clean.

Frost And Serve

Once completely cooled spread the maple cream cheese frosting generously across the top. This creates that perfect sweet tangy finish that elevates this bread to dessert status.

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The maple syrup in this recipe is my secret weapon. I always opt for pure maple syrup rather than the artificial stuff. The first time I served this to my family everyone kept asking what made the frosting so special. That rich authentic maple flavor simply cannot be replicated.

Storage Tips

This pumpkin bread stays fresh at room temperature for two days when stored in an airtight container. For longer storage refrigerate for up to a week though the texture is best in the first few days. If you want to extend its life even further wrap individual slices tightly in plastic wrap then place in a freezer bag. They'll keep for up to three months frozen. Let thawed slices come to room temperature before serving or gently warm unfrosted pieces in the microwave for 15 seconds.

Smart Substitutions

This recipe welcomes adjustments based on what you have available. Whole wheat flour can replace up to half of the all purpose flour for added nutrition though the texture will be slightly denser. Any milk works in place of almond milk including dairy oat or coconut milk. Pumpkin pie spice can substitute for the individual spices if that's what you have on hand. For a dairy free version use plant based cream cheese and butter substitutes in the frosting. Brown sugar can replace white sugar for a deeper molasses flavor.

Serving Suggestions

While delicious on its own this pumpkin bread becomes extraordinary when served warm with a scoop of vanilla ice cream for dessert. For breakfast toast a slice lightly and spread with salted butter which melts into the warm bread creating a sweet and salty combination. Serve alongside fall soups as an unexpected accompaniment or cut into small cubes for an elegant autumn trifle layered with whipped cream and caramel sauce. During holiday gatherings arrange slices on a platter with other baked goods as part of a dessert buffet.

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Recipe FAQs

→ Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can substitute fresh pumpkin puree for canned. If using fresh, make sure to roast and drain the pumpkin thoroughly first to remove excess moisture. This prevents your bread from becoming too wet. One medium sugar pumpkin, roasted and pureed, should yield enough for this recipe.

→ How should I store pumpkin bread with maple frosting?

For frosted pumpkin bread, store in an airtight container in the refrigerator for up to 5 days. If you want to extend shelf life, consider frosting individual slices as needed rather than the entire loaf. Unfrosted bread can be kept at room temperature in an airtight container for 3-4 days.

→ Can this pumpkin bread be frozen?

Absolutely! For best results, freeze the unfrosted loaf wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw completely at room temperature before frosting. If you want to freeze frosted portions, freeze individual slices on a baking sheet first, then wrap each piece separately.

→ What can I substitute for almond milk in this recipe?

You can easily substitute almond milk with any milk you prefer—regular dairy milk, oat milk, soy milk, or coconut milk all work well. Each will impart a slightly different flavor profile, with coconut milk adding a subtle tropical note that pairs nicely with the spices.

→ How do I know when my pumpkin bread is done baking?

The most reliable way to test doneness is to insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. The top should be browned and slightly springy to the touch. If the top is browning too quickly, cover with foil for the remainder of the baking time.

→ Can I make this pumpkin bread without frosting?

Yes! The bread is delicious on its own without frosting. For an alternative topping, consider a light dusting of powdered sugar, a drizzle of pure maple syrup, or a simple streusel topping made with butter, flour, brown sugar, and cinnamon sprinkled on top before baking.