This is Part Three of my unofficial Recipes Including Pumpkin series! Again, I’m on a pumpkin kick. To be fair, I didn’t make the last two posts, and this post, and the NEXT post over the course of a month. I had a really ingenious pumpkin craving, and over the course of two weekends, I made all of these Pumpkin recipes. I mean, why not welcome Fall in any way we can?
I love a good pumpkin loaf. When I saw this recipe, I knew I had to make it. It’s also pretty simple to make, and that’s always a win in my books! It hit the super-soft-and-moist-but-still-tastes-like-Fall-and-I-can-eat-it-for-breakfast-for-a-snack-or-for-dessert target right on the head!
I’m not going to bore you with loads of talking for this one. Just go make it, and your senses will thank you!
Yield: 1 loaf
For the bread:
1½ c. flour
½ tsp. salt
¼ tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
1 tbsp. pumpkin pie spice
½ c. vegetable oil (I used canola)
1/3 c. plus 2 tbsp. sugar
1 c. light brown sugar
½ of a 15 oz. can pumpkin puree
1 tsp. vanilla
1/3 c. water
1 tbsp. maple syrup
For the butter:
4 tbsp. (¼ c.) butter, softened
1 tbsp. maple syrup
¼-½ tsp. cinnamon
¼ tsp. salt
Preheat oven to 350°F, and grease and flour a loaf pan (or use Miracle Cake Release).
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices.
In the bowl of a mixer fitted with the whisk attachment, cream together the oil and sugars. Add in eggs, one at a time, and vanilla, mixing after each addition and scraping down the sides of the bowl as necessary.
Add the pumpkin, water, and maple syrup. Mix again.
Add in the dry ingredients, mixing until just combined.
Pour into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick or knife inserted into the center comes out clean.
Let cool completely in the pan before removing.
To make the butter, whisk all butter ingredients together in a small bowl. Serve with slices of the bread.