fall is well on it's way and i cannot let you go another day without this recipe. seriously. it is at least 40 percent of the reason ryan married me and a staple in our lives. i will have a (new!) kitchen in a few days and this will be the first thing i bake, because i can think of no better way to show our oven what's up and ring in our new house!
- 1 1/4 cup pumpkin pie puree (libby's)
- 1/2 cup canola oil
- 3/4 cup granulated sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
Heat oven to 350° F. Oil a 9-by-5-inch loaf pan.
In a large bowl, combine the pumpkin pie filling, oil, sugar, syrup, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Serve warm. Can also be frozen (I usually make a double batch!)