Classic Pumpkin Loaf

 

Classic Pumpkin Loaf ~ Pearls + Girls

Is September too early to share pumpkin recipes?  I figure once the leaves start to fall and the stores are decked out in Halloween AND Christmas decor then it should be perfectly acceptable, right?!?!  I tend to bake with canned pumpkin year round, slipping it into breads and pancakes occasionally.  Straight up pumpkin loaf is really a staple for breakfast and snack time at our house.  That said, it feels somewhat strange to bake bread in a pumpkin shaped pan in March. 😉

Classic Pumpkin Loaf ~ Pearls + Girls

Since this classic pumpkin loaf is an ‘every day’ baked good, I tried to up the nutritional value a bit.  I swapped out the sugar for maple syrup and added some ground flaxseeds.  It’s pretty much standard procedure at our house to use a combination of all-purpose flour and white whole wheat flour.  If you are looking to make the switch to whole wheat flour, I highly recommend King Arthur White Whole Wheat Flour.  The addition will make your baked goods slightly more dense, but won’t affect the texture much.  Enjoy! 🙂

Classic Pumpkin Loaf

Yield: 1 loaf

Ingredients

  • 3/4 cup white whole wheat flour (I use the King Arthur brand)
  • 1/2 cup all-purpose flour
  • 2 TBSP ground flaxseeds
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/4 cup PURE maple syrup
  • 1/4 cup butter, melted and cooled slightly
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. In a medium bowl whisk together both flours, flaxseeds, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
  3. In a large bowl whisk together maple syrup, melted butter, eggs, pumpkin puree and vanilla.
  4. Add the dry mixture to the wet mixture and mix with a spatula or wooden spoon until just incorporated. Batter will be quite thick.
  5. Spray a loaf pan with non-stick cooking spray and spoon batter evenly into the pan. Tap the pan on the counter a few times (to get out the air bubbles).
  6. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for 5 minutes, then run a butter knife around the edges and transfer to a cooling rack to cool completely.
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