Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, cardamom, and salt until well combined. This ensures an even distribution of the spices and leavening agents.
In a separate bowl, beat the sugars with the oil until the mixture looks smooth and slightly airy—about 2 minutes. This helps incorporate air for a lighter crumb.
Add eggs one at a time to the sugar mixture, whisking well after each addition. You'll notice the mixture becomes shiny and thickens slightly.
Fold in the pumpkin puree, vanilla extract, and maple syrup until the batter is smooth and uniform. The batter will be thick and fragrant.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the bread tender.
Pour half of the batter into the prepared loaf pan, then drizzle the maple syrup over it. Top with the remaining batter, smoothing the surface gently.
Place the loaf pan in the oven and bake for about 60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack. This helps set the structure and prevents cracking.
Slice the pumpkin bread once it’s completely cooled to reveal the rich, moist interior with marbled maple swirls on top.
Enjoy slices of this cozy pumpkin bread with butter or on their own—perfect for autumn mornings or as a sweet treat.
