Pumpkin Bread

It’s hard to beat a warm slice of this pumpkin bread with some butter on it! It’s moist, not overly sweet, and just downright delicious.

Sweet breads are one my favorite treats to bake for my family. My kids are always willing eat them, and it is the one sweet treat my husband will actually eat more than one bite of. My husband isn’t a big fan of sweets. I wish I was the same way! I’m the complete opposite. I could live on sugar I think.

This pumpkin bread is the best one I’ve ever had, and I’m not just saying that because it’s my recipe. It is so moist and has the best flavor and texture. I don’t love it when a sweet bread, like this is just crazy sweet. You can actually taste the pumpkin in this.

I don’t think of this as just a fall time treat. I make this year around. My family and I enjoy it as breakfast, snack, and or as dessert.

This freezes really well. Once it is cooled off all the way, wrap it in plastic wrap and then put it in a Ziploc bag. It will keep for a few months like this.

Ingredients

• Pumpkin Puree
• Flour
• Baking Soda
• Pumpkin Spice
• Salt
• Sugar
• Canola Oil
• Pure Maple Syrup
• Eggs

Instructions

• Preheat the oven the 375 degrees. Spray nonstick spray all over the inside of a 9×5 baking loaf pan.
• In a small mixing bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Set aside.
• In a medium sized mixing bowl, whisk together the pumpkin puree and sugar.
• Add in the eggs, canola oil, and maple syrup. Whisk together.
• Pour in half of the dry ingredients and whisk until just combined. Add in the rest of the dry ingredients and whisk until just combined. Pour the batter into the greased loaf pan and smooth the top of it.
• Bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
• Tent the loaf pan with tin foil 30 minutes into baking process so the top doesn’t burn.
• Let cool for 15 minutes before removing from the loaf pan to cool the rest of the way.