So the last week of October is upon us, and I just realized I have not baked a single pumpkin creation yet! I blame the 80 degree weather…oh, California, how I love thee.
Anyway, in honor of Halloween, and autumn, and my birthday (which is today!) I give you my first pumpkin recipe of the season: Maple-y pumpkin loaf! I have always been a huge fan of Starbuck’s Pumpkin Loaf, splurging on all those calories once or twice a year. This year, I decided to make my own homemade version, with the addition of maple syrup, a fabulous fall flavor. This loaf is moist and delicious, with a subtle maple flavor. So fall!
Happy Birthday to me!
Maple-y Pumpkin Loaf
makes 1 loaf
1 cup sugar
1/2 cup packed brown sugar
1/2 cup oil
7.5 ounces pumpkin (half of 15oz can)
1.5 cups plus two tablespoons flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup water
for the syrup:
1 tablespoon real maple syrup
1.5 tablespoons water
1. Preheat oven to 350 Fahrenheit.
2. Whisk together eggs and sugar. Add oil and combine. Add pumpkin and combine.
3. Add dry ingredients and whisk together until smooth.
4. Add water and combine.
5. Grease loaf pan, scrape batter into pan. Bake for about an hour and 20 minutes – but begin to check for doneness after an hour.
6. When tester comes out clean, remove loaf from oven. Let sit for 5 minutes, then remove from pan.
7. Combine the maple syrup and water and microwave for 30 seconds. Using a skewer or similar object (I used a meat thermometer), poke holes all over the loaf.
** Great to take for breakfast in the morning, or toasted with butter. Or with coffee, a la Starbucks.