I hesitate to even utter the word pumpkin. It is definitely a flavor that has been maligned in the world of food. Last week I saw pumpkin flavored marshmallows in the market and knew we had moved past the point of being reasonable. So in an effort to right the wrong here is wonderful recipe that actually delivers a true pumpkin flavor.
The aroma of this bread baking sums up the spirit of fall and hints at the approaching holiday season. With its deep maple flavor accented by the warmth of the spices including cinnamon, cloves, allspice and nutmeg-all working to showcase this beautiful autumn squash.
The recipe comes from a Cuisinart cookbook that came with my first food processor given to me by my Mom many, many years ago. The recipe has been a staple in my family for years and it’s not really fall until the first pumpkin loaves come out of the oven.
Pumpkin bread is in the family of quick breads. As with any quick bread, be careful not to over mix the batter or your bread will be tough. If you don’t have a food processor you can whisk this together by hand or with your mixer. The flavors deepen each day and the bread stays moist making this is a great recipe to bake ahead. It also freezes beautifully, a plus for this time of the year.
The recipe makes two loaves. So if you’re feeling generous, keep one and give one to a friend!
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
4 extra-large eggs, room temperature
2 cups sugar
1 cup vegetable oil
2/3 cup pure maple syrup
2 cups canned pumpkin, 1- 16 oz. can
Grease and flour the inside of two 7-cup loaf pans (large) shaking out the excess flour.
In a small bowl whisk together the flour, baking soda, kosher salt, cinnamon, nutmeg, cloves and allspice.
Put the eggs and sugar in the work bowl and process for 1 minute, stopping after about 30 seconds to scrape down the sides of the bowl.
With the machine running, add the oil and maple syrup pouring both through the feed tube and process for an additional minute. Add the canned pumpkin and process for about 10 seconds.
Add the flour and spice mixture and combine by pulsing 3 or 4 times, just until the flour disappears.
Divide the batter between your prepared loaf pans. Tap gently on the counter to release any air bubbles in the batter.
Bake in the center of the oven at 350 degrees for 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let the bread cool in the pans for about 5 minutes, then turn out on a wire rack to cool completely.