Maple (or honey) Sweetened Pumpkin Bread
By Kath Dedon
One of the most popular pins on my Pinterest boards is the one for my Pumpkin Bread, and for good reason. It’s delicious and it is so easy to make.
I have wondered if I could successfully make it using honey or pure maple syrup instead of the 1½ cups of sugar in the original recipe. Yesterday I gave it a try.
I used ¾ cup of grade B maple syrup instead of the sugar. I also eliminated the 1/3 cup of water since I was using a liquid sweetener.
I was quite pleased with the way this Maple Sweetened Pumpkin Bread turned out! It did not rise as high as the original one did, but the texture and the flavor are excellent.
I think next time I’ll try honey instead of maple syrup. I liked the subtle sweetness of this bread, but Bob thought it wasn’t quite sweet enough. I think using honey, which is sweeter than maple syrup, will make it perfect.
I’ll definitely try it again! My favorite way to enjoy pumpkin bread is to toast it and spread butter on it (preferably Kerrygold salted butter!). It’s easy to toast it in a toaster oven. If you have a regular toaster, be sure to cut a thick enough slice so it won’t fall apart.
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Maple (or honey) Sweetened Pumpkin Bread
(Adapted from a classroom recipe; original source unknown)
Makes one loaf
1 2/3 cups (200 g of King Arthur’s All Purpose) flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup oil
2 eggs
1 cup canned pumpkin
¾ cup pure maple syrup (or honey)
1. Preheat the oven to 350˚.
2. Grease an 9 x 5 – inch bread pan.
3. Mix flour, soda, salt, cinnamon and nutmeg in a bowl.
4. Make a well in this mixture. Pour in the oil, eggs, pumpkin, and the maple syrup or honey. Mix well with a sturdy spoon.
5. Pour into the greased baking pan. Bake for 1 hour or until done.
6. Cool in the pan for about 15 minutes, and then remove the bread from the pan and continue to cool on a wire rack.
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In the kitchen with Kath 