Pumpkin Bread

Total Time: 60 minutes

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 12

Author: Kristine

Source: kristineskitchenblog.com

Pumpkin Bread


· 6 tablespoons unsalted butter (melted (may sub coconut oil, olive oil or vegetable oil))· ½ cup honey or pure maple syrup· 1 cup pure canned pumpkin puree (not pumpkin pie filling)· 2 large eggs· ¼ cup milk (of choice (dairy, almond, etc.))· 1 teaspoon vanilla extract· 1 teaspoon baking soda· ½ teaspoon baking powder· ½ teaspoon salt· 1 ½ teaspoons cinnamon· 1 teaspoon allspice· ½ teaspoon ground nutmeg· ¼ teaspoon ground cloves· 1 ½ cups white whole wheat flour (or all purpose flour)


Step 1Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray.Step 2Place melted butter in a large bowl (I melt it right in the large bowl in the microwave). Whisk in the honey (or pure maple syrup) and pumpkin, followed by the eggs, milk and vanilla.Step 3Sprinkle in the baking soda, baking powder and salt and whisk until well combined. Add the cinnamon, allspice, nutmeg, and cloves, and whisk until well combined.Step 4Add the flour and mix with a rubber spatula until just combined. Do not overmix.Step 5Pour batter into the prepared pan. Bake for 40-55 minutes, until a tester inserted into the center comes out just clean. Check the bread starting at about 35 minutes and cover it loosely with foil if the top is browning too quickly. For bread that is baked through but not dry, be careful not to over- or under-bake.Step 6Let cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack before slicing and serving.