Pumpkin Bread with Maple Syrup & Brown Sugar Topping
Maple syrup isn't just for pancakes and French toast! Here's a recipe that combines the best of Autumn-inspired flavors like pumpkin, cinnamon, and maple syrup.
Servings: 12 slices
Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hr. 15 minutes
- 1/2 cup Stew's Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 2 Large Stew's Organic Large Brown Eggs, room temperature
- 1/2 cup Canned Pumpkin
- 1-1/2 cups All-Purpose Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Stew's Kosher Salt
- 1/3 cup Buttermilk
- 1/2 tsp. Ground Cinnamon
- 1 tsp. Maple syrup
- 4 Tbsp. Stew's Unsalted Butter, melted
- 1 Tbsp. Stew's Maple Syrup
- 1 Tbsp. Granulated Sugar
- 2 Tbsp. Packed Brown Sugar
- 1/2 tsp. Stew's Ground Cinnamon
- 1/4 cup Stew's Chopped Walnuts
Preheat oven to 350°F. Add the butter and sugar to a large bowl and cream until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in the canned pumpkin.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the butter mixture, alternating additions with the buttermilk. Beat after each addition to combine. Stir in the cinnamon and maple syrup. Batter will be a thicker texture.
Bake until a toothpick inserted into the center comes out clean, about 45 – 50 minutes. Cool in the pan for 20 minutes before removing the bread to a wire rack.
For the topping, combine the melted butter and maple syrup in a small bowl. Brush the cooled loaf with the butter mixture. Then, combine the sugars and cinnamon. Sprinkle the loaf with the sugar mixture and walnuts and serve.