Save This no-knead maple pumpkin bread brings together the warm flavors of autumn in a simple, fuss-free loaf that requires minimal effort but delivers maximum flavor. The combination of real pumpkin purée and pure maple syrup creates a subtly sweet, moist bread that's perfect for cozy mornings or afternoon snacks.
I first developed this recipe during a particularly rainy October weekend when I craved something comforting but didn't want to spend hours in the kitchen. My family now requests this bread throughout fall and winter, and the leftovers make the most incredible French toast you've ever tasted.
Ingredients
- All purpose flour: forms the foundation of our bread providing structure while remaining tender
- Sea salt: enhances all the flavors and balances the sweetness
- Cinnamon nutmeg and cloves: create that classic warm autumn spice profile look for fresh spices for the best flavor
- Instant yeast: allows for a quick reliable rise without proofing first
- Pumpkin purée: adds moisture natural sweetness and nutrients use canned or homemade just ensure it's unsweetened
- Pure maple syrup: provides a complex sweetness that pairs perfectly with pumpkin avoid pancake syrup which contains corn syrup
- Lukewarm water: activates the yeast without killing it aim for about 105°F
- Unsalted butter: adds richness and tenderness to the crumb
- Vanilla extract: enhances the sweetness and complements the spices
- Rolled oats and pumpkin seeds: optional but add wonderful texture and visual appeal to the top crust
Instructions
- Prepare Your Pan:
- Thoroughly grease a 9x5 inch loaf pan with butter or cooking spray, making sure to get into all corners. This prevents sticking and ensures your beautiful loaf releases cleanly after baking.
- Mix The Dry Ingredients:
- In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, and instant yeast until evenly distributed. This ensures the spices and leavening agent are evenly dispersed throughout the bread for consistent flavor and texture.
- Combine The Wet Ingredients:
- In a separate bowl, mix the pumpkin purée, maple syrup, lukewarm water, melted butter, and vanilla extract until smooth. The water should be warm but not hot to activate the yeast without killing it. The mixture should feel comfortable to the touch.
- Create The Dough:
- Pour the wet ingredients into the dry ingredients and stir with a sturdy spoon or spatula until just combined. The dough will be thick, sticky, and somewhat shaggy looking, but make sure there are no dry flour pockets. Resist the urge to overmix, which can develop too much gluten.
- First Rise:
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 2–3 hours. The dough should double in size and become bubbly on the surface. This slow rise develops flavor and creates the bread's tender texture without kneading.
- Shape And Second Rise:
- Gently scrape the dough into the prepared loaf pan without deflating it too much. Use a spatula to smooth the top, then sprinkle with oats and pumpkin seeds if using. Cover loosely and let rise for another 30–45 minutes until the dough crowns just above the rim of the pan.
- Bake To Perfection:
- Bake in a preheated 350°F oven for 45–50 minutes. The bread should be deeply golden brown on top and sound hollow when tapped. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool And Enjoy:
- Allow the bread to rest in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting period helps the structure set, making it easier to slice without crushing.
Save The maple syrup is truly the secret ingredient here. I've tried making this with honey and brown sugar, but nothing compares to the depth that real maple syrup brings. I source mine from a small family farm in Vermont, and the difference in flavor is remarkable. If you can get your hands on dark amber maple syrup, its robust flavor stands up beautifully to the spices.
Storage Tips
This bread maintains its moisture remarkably well compared to other homemade breads. To keep it fresh, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice the completely cooled bread and freeze individual portions with parchment paper between slices. This way, you can thaw only what you need. To revive slightly stale bread, lightly toast it or warm briefly in a 300°F oven for 5 minutes.
Seasonal Adaptations
While this bread shines in autumn, it can be adapted year-round. In winter, add 1/2 cup of dried cranberries and a tablespoon of orange zest for a holiday twist. Spring calls for a lighter version—reduce the spices by half and add 2 tablespoons of poppy seeds and lemon zest. Summer adaptations work beautifully with 1/2 cup of mashed banana replacing half the pumpkin, and adding 1/3 cup toasted coconut flakes for a tropical variation.
Serving Suggestions
This versatile bread transcends traditional serving methods. Beyond enjoying it with butter or cream cheese, try toasting thick slices and topping with ricotta and a drizzle of additional maple syrup for a decadent breakfast. For a savory application, it makes an outstanding sandwich bread for turkey and cranberry sauce. My personal favorite is using slightly stale slices to make the most incredible French toast—just soak in a mixture of eggs, milk, vanilla, and a pinch of cinnamon before cooking in butter until golden.
Ingredient Substitutions
If you need to adapt this recipe, here are reliable substitutions that maintain the bread's integrity. For gluten-free needs, replace the all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum. Coconut oil works beautifully in place of butter for a dairy-free version. No maple syrup? Honey provides a different but equally delicious flavor profile—use the same amount. Sweet potato purée can replace pumpkin in equal measure when pumpkin is out of season. For added nutrition, substitute up to 1 cup of whole wheat flour for the same amount of all-purpose flour, but add an additional 2 tablespoons of water to compensate for absorption.
Save This bread is best enjoyed fresh, but properly stored, it will remain deliciously moist for several days. A light toasting can revive its texture beautifully.
Recipe FAQ
- → Can I use homemade pumpkin purée?
Yes, homemade pumpkin purée works well, provided it is smooth and not overly watery. Drain excess liquid if needed.
- → Is it possible to make this loaf dairy-free?
Absolutely. Substitute the melted butter with coconut oil or your preferred vegan butter for a dairy-free version.
- → How do I store the bread for freshness?
Wrap the bread tightly and keep at room temperature up to 3 days. For longer storage, freeze individual slices.
- → Can I add mix-ins like nuts or fruit?
Yes, stir in chopped toasted walnuts, pecans, or dried fruit with the dry ingredients for extra flavor and texture.
- → Why does my dough need to be sticky?
The sticky texture helps create a moist, tender crumb and allows the dough to rise effectively without kneading.
- → Do I need to cover the pan during baking?
No, bake uncovered so the crust turns golden brown. Cover with foil if it browns too quickly near the end of baking.