PUMPKIN BREAD

It's that pumpkin everything time of year! I thought I would kick off my fall baking season with some pumpkin bread!!!! As I was experimenting with the recipe I decided to cut back on the white sugar and add maple syrup instead! I love the combination of the pumpkin with the rich flavor of pure maple syrup! This is a real easy bread recipe to stir up and throw into the oven. Your kitchen will smell fantastic and your belly will be happy with the yummy fall flavors! Enjoy!

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Ingredients:

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon ground cloves

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1 teaspoon ground nutmeg

• 1-1/2 sticks (3/4 cup) unsalted butter, softened

• 1 cup sugar

• 1 cup pure maple syrup

• 1 teaspoon pure vanilla extract

• 2 large eggs

• 1 15-oz can 100% pure pumpkin

Instructions

1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease one 8 x 4-inch loaf pan with butter.

2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, ginger and nutmeg. Whisk until well combined and set aside.

3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs, maple syrup and vanilla and continue beating. Add in the pumpkin and continue beating until well incorporated.

4. Add the flour mixture and mix on low speed until combined.

5. Transfer the batter into the prepared pan and bake for 50 - 60 minutes.

6. Cool on wire rack for at least 10 minutes before transferring to serving dish.

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