Maple Pumpkin Bread

Here is the last of my pumpkin recipes for a while. If you’ve missed any of them, here they are:

Pumpkin Puree
Pumpkin Pie
Pumpkin Butter
Pumpkin Pancakes

My last recipe for pumpkin bread is what is known as a Quick bread. All this really means is that it doesn’t use yeast as a raising agent. Quick breads tend to end up drive and that is usually because of over mixing. You can mix your wet ingredients for as long as you want, but as soon as you put the flour into it and give it a mix, gluten starts to develop. It’s important to just mix the ingredients together until just barely combined. It’s okay if you still see a little bit of dry flour hanging around. I like to fold my dry ingredients into the wet to insure that I’m over mixing. My pumpkin bread is scrumptious. It’s moist, flavorful and everything a good pumpkin bread should be.

What You Need:

2 c pumpkin puree
1/2 c maple syrup (the real stuff, I’ve never tried the recipe with pancake syrup)
1/4 c brown sugar
2 eggs
1/4 c veg oil
1 tsp vanilla
2 c flour
1 c chopped toasted walnuts
2 tsp cinnamon
1 tsp allspice
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt

What To Do:

Preheat oven to 350. Grease a loaf pan well and set aside.
In a large bowl, thoroughly combine the pumpkin, maple syrup, brown sugar, eggs, oil and vanilla. Mix well so that everything is incorporated evenly.
In a separate bowl, stir together flour, toasted walnuts, spices, baking soda, baking powder and salt. Dump the entire thing into the wet ingredients. Fold in the dry until just combined. Pour into the prepared loaf pan and bake at 350 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean