Pumpkin and maple go so nicely together in this rich and spiced quick bread recipe.
Prep Time20 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr15 minutesmins
Course: Quick Bread
Cuisine: Baked Goods
Keyword: maple, pumpkin
Servings: 12slices
Calories: 296kcal
Author: Trish | The In Fine Balance Food Blog
Ingredients
½cupswhole wheat flour
1-½cupall purpose flour
1tablespoonground cinnamon
2teaspoonground ginger
1-½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonnutmeg
½teaspoonallspice
½cuppure maple syrup
½cupbrown sugar
½cupcanola oil
2large eggs
1cuppumpkin puree
1teaspoonvanilla
½cupchopped walnuts
Glaze
¼cupicing sugar
1tablespoonmaple syrup
splash or twocream or milk
Instructions
Preheat oven to 350. Spray a 9x5 loaf pan with cooking spray or line with parchment paper. Whisk together the flours, spices baking soda, baking powder in a small bowl. In a large bowl or stand mixer, whisk together oil, maple syrup and brown sugar. Whisk in eggs. Then whisk in pumpkin and vanilla. Whisk until creamy and well blended. Gently fold in flour and nuts with a spatula. Pour into pan. Bake 55-60 minutes. Bread will be nicely browned and have risen, will be crispy on top and appear dry. You can use a toothpick to test if there is any wet batter left. Remove from oven and allow to cool on a wire rake. Try to let it cool completely before glazing and slicing.
Make the glaze by combinng icing sugar, maple syrup and just enough milk or cream to make a smooth glaze that will just barely run off the spoon. Too thin and it will disappear once it hits the cake.
Notes
Nutritional information based on 12 slices.If you don't eat the whole thing right away, this bread will last for a couple of days tightly wrapped in the refrigerator.