Let me tell you, this stuff is a CROWD. PLEASER.
Make this. People will love you.
You know that book "How to Win Friends and Influence People"? Well that should have just had this recipe inside it.
Actually, people shmeeple. Make this for yourself. Because you deserve it. And sure, friends are great, but they will also eat your delicious best-pumpkin-bread-in-all-the-world goodness and that may make you feel strange emotions of anger and sadness toward them. So I'll just let you decide whether you share or not. As they say, "go with your gut" ;)
Either way though, what are you waiting for? All the cozy autumn joy vibes await!
Recipea:
Makes 2 loaves
Prep time: 15 minutes | Bake time: 1 hour
3 1/2 cups all-purpose flour
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
3 1/2 cups all-purpose flour
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped walnuts
Preheat oven to 160 degrees Celcius. Place a rack in the center of the oven.
In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, whisk together pumpkin puree, oil, maple syrup and water.
Add the wet ingredients to the dry ingredients and fold all of the ingredients together. Be sure to scrape down the sides and bottom of the bowl to be sure all the flour is combined. Fold in most of the chopped walnuts, leaving a few aside to sprinkle on top.
Divide the dough between the two greased loaf pans and sprinkle with the leftover walnuts and a little more of the brown sugar if you have some left. Bake for 1 hour to 1 hour and 15 minutes, or until a knife inserted in the center comes out clean.
Let rest in the pans for 20 minutes, then remove from pans and place onto a cooling rack.
Serve warm and face the fact that you are in autumnal heaven and will likely be finishing the entire loaf within a matter of days.
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped walnuts
Preheat oven to 160 degrees Celcius. Place a rack in the center of the oven.
In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, whisk together pumpkin puree, oil, maple syrup and water.
Add the wet ingredients to the dry ingredients and fold all of the ingredients together. Be sure to scrape down the sides and bottom of the bowl to be sure all the flour is combined. Fold in most of the chopped walnuts, leaving a few aside to sprinkle on top.
Divide the dough between the two greased loaf pans and sprinkle with the leftover walnuts and a little more of the brown sugar if you have some left. Bake for 1 hour to 1 hour and 15 minutes, or until a knife inserted in the center comes out clean.
Let rest in the pans for 20 minutes, then remove from pans and place onto a cooling rack.
Serve warm and face the fact that you are in autumnal heaven and will likely be finishing the entire loaf within a matter of days.
