So, it may still be a million degrees in Florida, but it is the first day of Fall.... So, I had to bring a little bit of fall into the house. Besides dragging out my totes with all my fall and Halloween stuff, I thought I would try out a new recipe that I have been wanting to try for a few weeks. In fact, most of the ingredients have been sitting on my counter for about two weeks now. Crazy how life is busy with a almost 19 month old. Anyway, happy Fall to everyone NOT in Florida, and enjoy the cold front that is pushing through in the next few days! Give this pumpkin loaf (I know it isn't in a loaf in the photo, but I did also make a loaf, I just only have 1 loaf pan) a try, because it is delicious!
Maple Pumpkin Loaf
Ingredients
4 cups cake flour
2 teaspoons baking soda
1 teaspoon sea salt
1 teaspoon freshly ground nutmeg
2 teaspoons cinnamon
1/2 teaspoon dried, ground ginger
1/4 teaspoon ground cloves
2 cups brown sugar, packed
2/3 cup pure maple syrup
1 (15 oz.) can pure pumpkin puree (not pie filling)
1 cup light olive oil or vegetable oil
2/3 cup buttermilk OR plain greek yogurt
2 eggs, lightly beaten
Directions
- Generously oil two (8 x 4) glass loaf pans, or two (6 cup capacity) oven-safe, round bowls.
- In a mixing bowl, combine: flour, soda, salt and spices. Mix well with a wire whisk.
- In another mixing bowl, combine: sugar, maple syrup, pumpkin, oil, buttermilk and eggs. Mix well with a wire whisk.
- Slowly add the dry ingredients to the wet ingredients. Stir just
until evenly combined and smooth. Don’t overmix or your bread will
become tough.
- Pour batter evenly between the two prepared loaf pans/bowls. Bake 1 hour and 15 minutes to 1 hour and 30 minutes (or just until a wooden skewer comes out clean when inserted into the center of one of the loaves.) Remove from oven.
- Cool in pans for 15 minutes. Turn out onto cooling racks and allow loaves to cool almost completely before slicing, buttering and serving.
Taste tester approved!
