Description
Warm slices of tender pumpkin bread reveal fragrant whispers of ginger, cardamom, and cinnamon, all kissed by rich maple syrup. Crisp edges give way to a moist crumb, promising a comforting bite with every mouthful.
Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- In a bowl whisk together flour cinnamon ginger cardamom cloves nutmeg baking powder baking soda and salt.
- In a separate bowl beat pumpkin puree maple syrup granulated sugar brown sugar eggs vegetable oil milk and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients just until combined without overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
Notes
- For extra crunch fold in 1/2 cup chopped pecans or walnuts before baking.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Warm individual slices and drizzle with a little extra maple syrup for serving.
- To make it gluten-free substitute the flour with a 1-to-1 gluten-free baking blend.