Grandma's Maple Pumpkin Bread
Soft, rich, mouth melting pumpkin bread. Should any survive to the next day, you'll want it all over again.
Servings: 8 servings
Calories: 200kcal
Ingredients
- 1 ½ Cups Sugar
- 4 eggs
- 1 cup oil
- 1 ½ cups maple syrup use 100% maple syrup if available
- 2 Cups pumpkin puree mashed pumpkin - about 1 can
- 4 ½ cups flour
- ¾ tsp baking powder
- 1 ½ tsp cinnamon
- 1 ½ tsp baking soda
- 1 ½ tsp ground cloves
- 1 ½ tsp nutmeg.
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 300.
- Prepare 2 standard loaf pans by coating with a layer of butter or cooking oil and a coating of flour. (You can use a baking spray instead).
- In a stand mixer or with a hand mixer, beat together sugar, eggs, oil and maple syrup.
- Add the pumpkin puree to the egg and sugar mix.
- In a separate bowl, mix together the flour, baking powder, cinnamon, baking soda, ground cloves and nutmeg.
- Add the dry ingredients (flour mixture) to the wet ingredients (pumpkin mixture) in thirds. Mix well after each addition.
- Add the pecans and fold in by mixing on low for 30 secs.
- Bake for 1 hour and 20 minutes.
- Test to see if bread is done by inserting a toothpick in the middle - if it comes out clean - the bread is done. If any cake or batter is sticking to the toothpick, bake for another 5-8 minutes and retest.
Notes
You might as well go ahead and make a double recipe while you are at it. You'll want more.
Best with a slab of hot butter on the top.
Nutrition
Calories: 200kcal