Ingredients
- 2 cups flour
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup pumpkin purée
- 1/2 cup milk
- 1/2 cup maple syrup
- 1/3 cup neutral oil
- 2 eggs
- 11/2 teaspoons vanilla
Directions
Preheat oven to 325°F and grease a 9x5-inch loaf pan.
In separate bowls, mix the wet ingredients and the dry ingredients.
Combine the wet and dry ingredients until just mixed.
Pour the batter into the prepared loaf pan.
Bake for approximately 60 minutes.
Let the loaf cool completely before slicing and serving.
Frequently Asked Questions
How do I store this naturally sweetened pumpkin bread to keep it fresh?
This pumpkin bread stays moist best when stored tightly wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, you can freeze the cooled loaf, wrapped well, for up to three months. Ensure it is completely cooled before wrapping to prevent condensation.
Can I substitute the maple syrup in this naturally sweetened pumpkin bread recipe?
Yes, you can substitute the 1/2 cup of maple syrup with an equal amount of honey or agave nectar for an alternative natural sweetener. Keep in mind that these substitutions might slightly alter the final flavor profile and moisture level of the bread. Since this recipe is naturally sweetened, avoid using granulated white sugar.
What is the best way to ensure my pumpkin bread isn't dry after baking for 1 hour 30 minutes?
To prevent dryness, be careful not to overmix the batter after combining the wet and dry ingredients; mix only until just combined. Also, test for doneness by inserting a toothpick into the center after 1 hour 30 minutes; if it comes out with moist crumbs attached, it's ready. Overbaking is the primary cause of dry quick breads.
