How to Make Sophie and Katherine’s Pumpkin Maple Crunch Bread

posted: 11/18/16
by: TLCme
Pumpkin Bread

Pumpkin Maple Crunch Bread

Makes one 9 inch loaf


  • 1 1/2 cups all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon McCormick cinnamon
  • 1/2 teaspoon McCormick nutmeg
  • 1/4 cup olive or vegetable oil
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 cup pumpkin puree (fresh or canned)
  • 1/4 cup honey
  • 1 teaspoon McCormick maple extract
  • 1/2 cup chopped walnuts


  1. Pre-heat oven at 350F and grease one 9 inch baking loaf pan with butter or non-stick cooking spray.
  2. In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In the bowl of a stand mixer or with a handheld mixer, mix olive oil and sugar for 3 - 5 minutes.
  4. Add eggs one at a time, mixing slowly after each addition.
  5. Add pumpkin puree, honey, and maple extract and mix thoroughly.
  6. Slowly add the dry ingredient mixture, a third at a time, mixing thoroughly after each addition.
  7. With a spatula, gently fold in chopped walnuts.
  8. Pour batter into the loaf pan and bake for 70 minutes or until a wooden skewer comes out clean.
  9. Serve at room temperature or toasted with butter and enjoy!