Description
A simple, one-bowl pumpkin bread recipe designed for baking with children, featuring a moist texture and a decorative maple syrup swirl.
Ingredients
Scale
- 1 cup (245g) pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 tbsp maple syrup (for swirl)
- 1 tsp water (for swirl)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together vegetable oil, sugar, pumpkin puree, and egg until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Pour dry ingredients into wet ingredients and mix gently with a wooden spoon until just combined. Do not overmix.
- Pour half of the batter into the prepared pan.
- Mix 2 tablespoons of maple syrup with 1 teaspoon of water. Drizzle over the batter in the pan.
- Add the remaining batter on top. Use a knife or toothpick to gently drag through the batter in a zig-zag pattern to create a swirl.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then lift out using parchment paper and cool completely on a wire rack before slicing.
Notes
Do not use pumpkin pie filling; use plain pumpkin puree. Ensure baking powder and soda are fresh for proper rising. Do not overmix the batter to avoid a tough texture. If the top browns too quickly, cover with aluminum foil for the last 15 minutes. Can be made gluten-free using a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of t
- Calories: 180
- Sugar: 20
- Sodium: 150
- Fat: 6
- Carbohydrates: 32
- Fiber: 1
- Protein: 2
Keywords: pumpkin bread, maple swirl, kid-friendly baking, easy bread recipe, fall baking, one-bowl recipe