I’m ready to declare this my favorite pumpkin bread. Especially after defrosting a 2.5 year old loaf from the deep freeze and finding it to be as delicious as if I had pulled it out of the oven that day.
Recipe from the delightful Joy the Baker.
Makes 2 loaves.
- 2 C. all-purpose flour
- 1 1/2 C. white whole wheat flour or whole wheat flour
- 2 C. light brown sugar, packed
- 1/3 C. granulated sugar
- 2 t. baking soda
- 1 t. baking powder
- 1 t. salt
- 1 t. freshly grated nutmeg
- 1 t. cinnamon
- 1 t. allspice
- 1/2 t. cloves
- 1 15-oz. can pumpkin puree, or just under two cups
- 1 C. vegetable oil
- 1/3 C. maple syrup
- 1/3 C. water
- 1 C. chopped walnuts
Preheat oven to 350. Grease 2 loaf pans (8″x4″)
In a large bowl mix dry ingredients listed, through the cloves. In medium bowl, mix wet ingredients. Add wet to dry, fold with spatula until combined. Mix in walnuts, reserving some to sprinkle on the tops of the loaves. Pour into two prepared loaf pans.
Bake for 60-75 minutes, testing for doneness with a skewer. Let cool in pans for 20 minutes, then remove to a cooling rack.
- My frozen loaf was noted “nearly vegan” but I have no idea what modification I made. Maybe I used part butter, part oil?
- To freeze, I wrapped in saran wrap and then foil, and then stored in a freezer ziploc bag.
- The flavor and texture of this loaf are awesome. Moist, dense, leans gingerbread-ish with the listed amount of spices.
- I’m usually inclined to try reducing the sugar, but don’t know if I did that before or not. 2 1/3 cups + maple syrup is a lot of sugar, even for 2 loaves. The one-third cup of white sugar seems especially extraneous.
- Next time: review comments on Joy’s site — people have tried various methods of reducing both oil and sugar.