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Pumpkin Bread

Spices of cinnamon, nutmeg, cloves and allspice create a fragrant medley with pumpkin, baked into an amber loaf swirling with deep mahogany tones of maple syrup.
Cook Time 55 minutes
Course Breads
Servings 2 large loaves

Equipment

  • Food processor
  • Two large loaf pans, 9" x 5"
  • wire rack for cooling

Ingredients
  

  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 2 cups sugar
  • 4 extra-large eggs
  • 1 cup vegetable oil
  • ⅔ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups canned pumpkin purée, one 16-ounce can*

Instructions
 

  • Preheat oven to 350-degrees.
  • Grease and flour the inside of two large loaf pans (9" x 5"), shaking out any excess flour.
  • Insert the metal blade in a food processor. Add the flour, baking soda, kosher salt, cinnamon, nutmeg, cloves and allspice then process about 5 seconds to blend together. Transfer the flour and spice mixture to a separate bowl while you mix the wet ingredients.
  • Put the sugar and eggs in the work bowl then process for about 30 seconds, scrape down the sides of the bowl and continue processing for an additional 30 seconds.
  • With the machine running, pour the oil along with the maple syrup into the sugar and egg mixture through the feed tube. Process for 1 additional minute.
  • Add the pumpkin purée and vanilla, process for about 10 seconds to blend into the batter.
  • Add the flour and spice mixture, about 1 cup at a time, blending into the batter by pulsing 3 or 4 times. Process just until the flour disappears.
  • Divide the batter between the prepared loaf pans and bake in a 350-degree oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pans on a rack for 5 minutes, then turn out on a wire rack to cool completely.

Notes

As with any quick bread, once you've added the flour be careful to not over mix the batter or your bread will be tough.
*Many options for canned pumpkin now come in 15-ounce cans, just shy of a full 2 cups. If that's all you can find, you'll be fine to proceed. But if you want the full two cups, open a second can and any leftover pumpkin purée can be frozen.