Maple Pumpkin Quick Bread

One of the best things about living in Canada in the fall, other than the fabulous hauls from the farmers market, is that other reason why we appreciate the almighty maple tree.
The nectar of nature, maple syrup is truly a spring gift, however delicious, a simple autumn walk can be just as spectacular. The colourful displays the scarlet and rusted orange maple leaves screaming their last vibrant shrieks before plunging to their deaths is always enough to get my heart racing back to life.

When I recently took part in a detox diet, I realized my longing of food. No, I didn’t crave fatty snack food or sugar, per se, it was the bread. Neglected of fruit, sugars and wheat among (many) other things, it was the bread I craved.

Always a creative person, by mid-diet, I was determined to solve my dilemma.
Only restricted by wheat, gluten and yeast, I set out to find any alternative.
Scanning the aisles of the health food store, I found various root and bean flours which met my specific diet requirements. Knowing that some of these new flours would lend an undesired new flavour twist to my creation, I found the most mild; brown rice, cranberry bean, arrowroot and soy flours then set off to work.

Inspired by a dense, sticky snack bread sent to me from my Blogging By Mail partner, Arden. Her Kruidkoek was spiced, but not too sweet, perfect for something like, say, pumpkin.

Next having to go sugar-free, I knew I wouldn’t get the sticky, sweetness of that super Dutch snack, but it didn’t matter. I wasn’t looking for cake, I wanted my bread back. Something to clean my plates and dip in my soup. Something just to finally eat and feel satisfied again. The maple syrup was perfect in this regard. Not the same sweetness as sugar and just a hint of smokiness – perfect.

What I ended up with made me feel like I was cheating, isn’t that terrible? Great on it’s own and with the Roasted Vegetable Soup, I finally I felt like this diet was really working for me. I had my bread, I felt whole again.


1 1/4 Cups Soy Flour, may be substituted with unbleached flour
1/2 Cup Cranberry Bean Flour, may be substituted with whole wheat flour
1/4 Cup Arrowroot Flour, may be substituted with whole wheat flour
2 teaspoons Baking Powder, gluten-free
1 teaspoon Baking Soda
1 1/2 Cups Pumpkin Purée
1/3 Cup Molasses
1/2 Cup Maple Syrup
1 Cup Soy Milk
1 1/2 teaspoons Cinnamon, ground
1 teaspoon Ginger, ground
1/2 teaspoon Freshly Grated Nutmeg
1/4 teaspoon Salt
Cooking Spray or oil for greasing

Preheat the oven to 300ºF.
Sift the flours, baking powder and baking soda into a large bowl.
Combine the pumpkin purée, molasses, maple syrup, milk, spices and salt in a large, 1 litre measuring cup.
Pour the wet ingredients into the dry and stir to moisten, do not over mix.
Once all the flour has been absorbed, lightly spray a loaf pan with cooking spray and levelly pour in the dough.
Bake for 55 – 60 minutes or until a cake tester can cleanly be removed.
Allow the bread to cool in the pan completely, if you can resist the aroma.

Bake this and other doughy delights and celebrate World Bread Day 2007.

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I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: or my portfolio at:

10 thoughts on “Maple Pumpkin Quick Bread”

  1. nothing beats the taste and aroma of pure maple syrup, straight from the source. wow, you’ve really outdone yourself with this maple-pumpkin quick bread – how decadent!! I’ve never heard of Cranberry Bean Flour… how enticing!!

  2. According to Slow Food USA, The Cranberry Bean is one of the oldest American bean varieties.

    It is the same bean as the Italian Borlotti and may Pinto or Red Kidney beans may be substituted in a pinch.

    Like garbanzo and soy, cranberry beans mill well into a usable flour.

  3. Wow, this bread really sounds incredible… I had never heard of cranberry bean flour before, but I love how you sought out more unusual ingredients to make a delicious bread that was more suitable to your diet. Very resourceful indeed!

  4. That bread looks really, really good! I had never heard of cranberry bean flour either, but now I have i will look out for it! Great photo as always!

  5. Your bread looks really good. From my last vacation in Nova Scotia I brought with me maple syrop an moulasses so I can bake it here in munic, germany. Thank you for the recipe!
    Greetings from lavaterra

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