Maple Cinnamon Pumpkin Bread
Pumpkin foods are one of my favorite parts of the season of fall. Maple and cinnamon are also fall favorites of mine so I combined them all in my Maple Cinnamon Pumpkin Bread. I love this yummy bread because it is so moist and full of wonderful fall flavors.This bread is delicious with my White Chai Tea Pumpkin Spice Latte or coffee. I also love it with a tall glass of cold milk. So delicious! Fall pumpkin recipe.
Servings
8-10people
Cook Time
60minutes
Servings
8-10people
Cook Time
60minutes
Ingredients
Instructions
  1. Cream together melted and cooled butter and sugar by stirring well.
  2. Add 2 eggs and stir.
  3. Add the remaining wet ingredients together including the light maple syrup, can of pumpkin, and milk. Stir well.
  4. Combine remaining dry ingredients together in a separate bowl including cinnamon, flour, baking soda, salt, baking powder and stir well.
  5. Add wet and dry mixtures together in a large bowl and stir well.
  6. Pour batter into a loaf pan that has been sprayed with cooking spray. Spread batter flat with the back of the spoon.
  7. Bake on the middle rack in the oven at 400° for one hour. Insert a toothpick in the center of the loaf to check for doneness.
  8. Let cool for 15-20 minutes and remove from pan. It is easiest to cut when fully cooled. If it is cut warm, the slices may crumble apart. Once cooled, it should be stored in a sealed container. The crust may be hard and crusty at first, so allow to cool before cutting. I find the crust softens even once stored in a sealed container which makes slicing it easier.
Recipe Notes
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