This recipe came to me directly in my Inbox…always so dangerous!
I happened to have all of the ingredients available in the house, so before sitting down to enjoy the rest of my rainy Saturday on the couch with the BOY, I decided to throw a loaf of this rich bread into the oven!
The addition of maple syrup and spices make this pumpkin bread extra special!
The only sad part of the entire day is that this bread is for a future date (going into the freezer), so I won’t be trying it straight from the oven.
But, I will definitely be trying it soon!
Any other bread baking fools out there??? What is your favorite quick bread recipe?
What I’ve been baking…
Maple Pumpkin Spice Bread
From Vegetarian Times November 2009
Makes 1 loaf (12 slices)
Pure maple syrup adds bold, robust flavor to a late-fall quick bread.
1 cup whole-wheat flour
1 cup all-purpose flour
1 Tbs. ground cinnamon
2 tsp. ground ginger
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. ground nutmeg
½ tsp. ground allspice (I subbed in Pumpkin Pie Spice)
1 cup pure maple syrup
½ cup grape seed or canola oil
2 large eggs
1 cup pumpkin purée
1 tsp. vanilla extract
½ cup chopped hazelnuts (I omitted the nuts)
1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Whisk together flours, cinnamon, ginger, baking powder, baking soda, nutmeg, and allspice in large bowl.
2. Whisk together maple syrup and oil in separate bowl. Whisk in eggs, then pumpkin and vanilla. Stir flour mixture into pumpkin mixture with spatula;add hazelnuts. Pour into prepared loaf pan. Bake 40 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool on rack 5 minutes, then unmold, and cool on wire rack; or transfer to serving platter, and serve warm.