If you’re baking this weekend, you better be making this Pumpkin Bread with Cinnamon Maple Butter 😍 I cannot get over how perfect this turned out!! I feel like a true baker now. The Cinnamon Maple Butter really takes this recipe to the next level- do not skip it! Can’t wait for your house to smell like a fall dream while this bakes!
Pumpkin Bread with Cinnamon Maple Butter
Ingredients
- 1 1/2 cups flour
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- Pinch of kosher salt
- 1 cup pumpkin purée
- 2 eggs
- 1/2 cup Greek yogurt
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 5 tbsp butter room temperature (coconut oil should work too but haven’t tested it)
- 2 tsp vanilla extract
- Chocolate chips optional
Cinnamon Maple Butter:
- 1/3 cup butter room temperature
- 3 tbsp maple syrup
- 1/2 tsp cinnamon
Instructions
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Leave your butter out for at least an hour until it’s room temperature. Preheat oven to 350 degrees.
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Combine all the dry ingredients (first 5 listeand then the remaining wet ingredients in separate bowls, adding the chocolate chips last, after the wet ingredients are fully mixed. For the wet ingredients, I noticed my butter was a little chunky but it still turned out fine.
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Mix the wet and dry ingredients together gently, being careful not to over-mix.
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Pour into a parchment lined baking loaf and bake for 55 minutes, until golden brown and a toothpick comes out the middle clean.
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For the maple butter, beat all ingredients together with an electric mixer.
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Enjoy the bread warm out of the oven with the butter, otherwise microwave for about 10-15 seconds each slice and wrap it in a moist paper towel.
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