And what’s better than combining the two?? This loaf recipe makes a great breakfast or dessert (especially heated up just a little, with a dollop of whipped cream!). But honestly it doesn’t need the whipped cream – it has plenty of flavor all by itself! Other than (possibly) making you do math to cut everything in half, this one is really simple. Add the flour, pumpkin, eggs, oil, water, 1 cup of the sugar, brown sugar, maple syrup, honey and vanilla to a large bowl the mix until well blended. In a separate bowl, whisk together your remaining dry ingredients – the baking soda, salt, 1 ½ teaspoons of the cinnamon, the nutmeg, allspice, cloves and ginger. Add the dry mixture to your wet ingredients and mix until well blended. Split the batter between your two loaf pans. In a small bowl whisk together your remaining ½ cup sugar and 2 T cinnamon and sprinkle that evenly over the two pans. Bake at 350 for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Move the loaf pans to a wire rack to cool. After about 15 minutes you can take the loaves out of the pans and let them cool on the wire rack on their own. This one just tastes like fall to me, plus it’s super easy. Try it!Ingredients
Directions
Spray or butter and flour 2 loaf pans and set them aside. We’re making two here so that we use all of the can of pumpkin. If you’d prefer to make only one loaf, cut everything in half, but remember you’ll have pumpkin left over.
Maple Pumpkin Bread
When the leaves start to turn, the sun starts to go down earlier and earlier and the temperature starts to dip…that’s when it’s time for the maple and the pumpkin to come out.
Ugly Desserts 