If there’s one subclass of baking I love, it’s a sweet and complex bread! You really can’t go wrong with putting together a quickbread. There’s plenty of room to adapt to a seasonal flavor, tons of wiggle room on the topping, plus you can add as many schmears to the top of the bread in the name of variety! This maple pumpkin loaf has browned butter, plus ginger and turmeric – so it’s a little more complex of a flavor. It’ll still play nice with anything you pair it with – so I hope you’ll give it a shot!
Maple Pumpkin Loaf
A sweet and spicy loaf with nutty undertone thanks to browned butter!
- 290 g all purpose flour (about 2 cups)
- 2 t baking powder
- 1 t baking soda
- 1 1/4 t kosher salt
- 4 oz. butter, softened
- 1-3/4 c granulated sugar
- 2 T cinnamon
- 1 t ground ginger (fresh works too!)
- 1/2 t ground turmeric
- 1/4 t ground nutmeg
- 15 oz. pumpkin purée (or 1 can)
- 3 eggs
- 200 g. brown sugar (about 1 cup)
- 150 ml maple syrup (or half maple, half agave nectar)
- – 145 g all purpose flour (about 1 cup)
- 100 g brown sugar (about 1/2 cup)
- 4 oz. butter, softened
- 1 T cinnamon
- kosher salt to taste
Get ready to bake by setting your oven to 350 F. Prepare a large loaf pan by buttering all sides of the pan, then set aside.
Start with the butter, put the butter into a sauce pan and set the heat to medium. Let the butter melt, then foam, then turn brown. Stir constantly – you know you’re done with the foam has subsided and there’s small brown ‘grains’ in the liquid butter. Turn off the heat and set aside – it’s probably best to transfer it to a bowl so that the radiant heat from the stove and pan don’t overcook the butter. It’s possible.
In a medium bowl, put together all of the dry ingredients and whisk to incorporate! (flour, baking powder, baking soda, salt, and all spices). In a separate large bowl, mix together the wet ingredients and whisk to incorporate! (pumpkin, sugar, eggs, maple, brown butter) Once the wet ingredients are smooth and totally homogenous, add the dry ingredients to the wet, working in batches. Add the dry ingredients only when the batter has been fully incorporated. Once all of the ingredients have meshed together, transfer it to your prepared loaf pan.
Finally, put together your streusel topping. Add all ingredients to a bowl and mash with a fork or whisk. The softer your butter, the easier it’ll be. Just mix it all together until incorporated and chunky! Sprinkle atop the prepared batter – as much streusel as you’d like! I’d caution against adding the whole thing.
Put the loaf pan into the oven now – bake for approximately 60 minutes. I’d start checking around the 45 minute mark – each loaf pan will cook differently, so just start testing every 5 minutes.
Creator’s Notes: This quickbread is quite nice when enjoyed the same day as baking. However, things just get better after that. By day 2, the loaf has gotten really fragrant and deeply rich. If you can handle the wait, you won’t regret it!