Brown Sugar Maple Pumpkin Bread
Ingredients
Maple Brown Sugar Pumpkin Bread
- 15 oz pumpkin puree or one can
- 4 eggs
- 1 cup 5% greek yogurt
- ⅔ cup buttermilk
- 1 tsp vanilla extract
- 2 tsp maple extract
- 2 cups granulated sugar
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1½ cup whole wheat flour
- 2 tsp baking soda
- 1½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin spice
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp nutmeg
- ½ tsp all spice
Cinnamon Brown Sugar Topping
- ⅛ cup brown sugar
- ⅛ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Pre-heat oven to 350, line a loaf pan with parchment paper and line a muffin tin with 12 liners
- In a large mixing bowl or in the bowl of a stand mixer, add pumpkin puree, eggs, greek yogurt, buttermilk, vanilla and maple extracts as well as the granulated and brown sugar
- Mix on medium speed until all wet ingredients are combined
- Add all dry ingredients to wet ingredients. Mix on low to combine but stop mixing as soon as the batter starts to come together, less than 1 minute. Finish incorporating ingredients with a spatula. Be sure to scrape the bottom of the bowl as this is a lot of batter and the flour can tend to clump up on the bottom of your bowl.
- Pour into lined loaf pan, 80-90% of the way to the top and distribute equally into 12 muffin tins. Top with cinnamon sugar mixture
- Bake muffins for 18-20 minutes and bread for 45-55 minutes. Bread and muffins are done when a toothpick inserted in the center comes out clean
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