Every October, bakers, bloggers, foodies, and most humans on the east coast become obsessed with anything made with pumpkin. Pumpkin spice lattes anyone? I am not an exception to this rule. Last year I made pumpkin swirl brownies and pumpkin bread pudding and my mouth is watering just thinking about them. This year, I present to you my first pumpkin recipe of the season: an incredibly moist and flavorful pumpkin bread that is perfect with a mug of hot tea for breakfast or an afternoon snack.
I looked up 5 or 6 recipes online, some using cream cheese, others using yogurt, and tried out a few variations before I put my own twist on it all, adding maple syrup. Check out my recipe below.
-1 can organic pumpkin puree (15 ounces)
-1 cup Earth Balance or organic canola oil (I used the Earth Balance because I like the buttery flavor)
-1/2 cup water
-2 tspns pure vanilla extract
-2 cups organic cane sugar
-1/4 cup pure maple syrup
-3 1/2 cups unbleached all-purpose flour
-2 tspns baking soda
-1 1/2 tspns salt
-1 tspn cinnamon
-1 tspn nugmeg
-1/2 tspn ground cloves
-1/4 tspn ground ginger
-Preheat oven to 350 degrees
-Grease two 8.5″ x 2.5″ loaf pans
-In a large bowl, combine pumpkin, eggs, oil, water, vanilla and sugar with an electric mixer until smooth
-In a medium bowl, whisk together flour, baking soda, salt, and spices until combined
-Stir the dry ingredients into the pumpkin mixture until blended
-Pour batter into the loaf pans.
-Bake for 60 minutes or until you can insert a toothpick in the center that comes out clean