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Classic Pumpkin Bread

Updated: Nov 17, 2022

What is fall without pumpkin bread?

The answer is, it's simply not.

Pumpkin bread is an essential part of our autumn arsenal of must haves.

 

This quick and easy recipe is sweetened solely with our 100% pure JEM Reserve Late Harvest Syrup, features King Arthur Whole Wheat Flour, and can easily be made Vegan or Gluten Free!

Basically foolproof, the only mistake you could make would be baking only one loaf.

 

Recipe inspired by Kathryne Taylor, author of Love Real Food


Yield: one loaf


INGREDIENTS

⅓ cup melted coconut oil or extra-virgin olive oil

½ cup JEM Reserve Late Harvest Maple Syrup

2 eggs *Vegan option - Flax Egg

1 cup organic pumpkin purée

¼ cup milk of choice or water (we used Sweet Rowan Farm's Cream-Top Whole Milk)

1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

1 ¾ cups King Arthur White Whole Wheat Flour *GF option - Bob’s Red Mill All-Purpose Gluten-Free Flour

Pinch of ground cinnamon, for sprinkling on top


INSTRUCTIONS

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.


In a large bowl, beat the oil and syrup together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)


Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend.


Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.


Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.


Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

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