Makes 1 large loaf or 4 mini loaves
Serving idea: Make this a dessert & spread honey-cream cheese frosting onto slices!
2 cups all purpose flour
1 TB cinnamon
2 tsp ginger
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp allspice
1 1/4 cups pure maple syrup
1/2 cup oil*
2 large eggs
1 1/4 cups pumpkin puree
1 tsp vanilla
1/2 cup chopped nuts (optional)
1. Preheat oven to 325. Stir together flours, cinnamon, ginger, baking powder, baking soda, nutmeg, & allspice in large bowl.
2. In separate bowl, whisk together syrup, oil, & eggs; stir in pumpkin & vanilla. Pour flour mixture in & stir until well-mixed; stir in optional nuts.
3. Pour into oiled loaf pan(s). Large loaf: bake 60 minutes or until knife inserted in center of loaf comes out clean. Mini loaves: bake 45 minutes. Cool 5 minutes, unmold onto serving platter, & cool a little more. Serve warm.
*use 1/4 oil plus 1/4 cup applesauce if desired
1 comment:
Hi Aimee,
This has become my zucchini bread recipe. Adelle loves it, she has half a slice every morning as "second breakfast" when she gets to daycare. I froze shredded zucchini in 2 cup bags last summer. When they defrost I let as much of the liquid dribble out as I can. I also use white whole wheat for all of the flour. The spices are perfect.
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