Spicy Pumpkin Bread

Even though it's still 80 degrees in NorCal, I wanted Fall so I pulled out some pumpkin puree I froze last year to make this spicy pumpkin bread. It comes together quickly so get the oven going immediately. You could use canned pumpkin puree, but it's thicker than roasted, pureed, fresh pumpkin so you may need to back off on the dry ingredients here. It's great toasted with jam or butter for breakfast.

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Spicy Pumpkin Bread
Servings: 8
Price: About $7.50 total; $0.95 per serving
Time: About 15 minutes active; Less than 90 minutes total
Nutrition (per serving):
Calories: 244.3
Protein: 5.3g
Fat: 5.2g
Saturated fat: 0.72g
Carbohydrates: 44.4g
Fiber: 0.71g
Sodium: 249.1mg
Cholesterol: 53.1mg

2 eggs

1/3 cup milk (I used soy for the nuttier flavor)

1/4 cup pure maple syrup (no Auntie here)

1/2 cup sugar

2 Tbsp canola oil

2 tsp real vanilla extract

1 1/2 cup fresh pumpkin puree
2- 2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp salt

1. Preheat oven to 350 degrees.
2. In a stand mixer or with hand mixer, beat on medium-high speed eggs, milk, maple syrup, sugar, oil and vanilla extract until well-combined. Scrap down the sides and then add pumpkin puree and mix until well-combined.

3. Then add dry ingredients: flour, baking powder, baking soda, cinnamon, allspice, cloves and salt. Scrap down the sides and mix until everything is well-incorporated.
4. Spray a 9" loaf pan with cooking spray and then pour the batter in. Bake for 55-65 minutes in the oven until inserted skewer comes out clean. Remove from oven and let sit 5 minutes before turning out. Cut into 8 slices and eat warm or freeze individually for future use.