A delightful twist on the classic pumpkin bread, this recipe incorporates a blend of spices and a touch of maple syrup for added depth and sweetness.
Preheat your oven to 350°F (175°C) and grease two loaf pans.
Greasing the pans ensures the loaves come out easily after baking.
In a large bowl, combine the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Whisking the dry ingredients helps distribute the spices evenly.
In another bowl, whisk together the granulated sugar, brown sugar, milk, melted butter, vanilla extract, eggs, and pumpkin puree until smooth.
Ensure the butter is not too hot to avoid cooking the eggs.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Divide the batter evenly between the prepared loaf pans.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaves at 50 minutes to prevent overbaking.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the loaves. Enjoy with your favorite spread or topping.
For a festive touch, dust with powdered sugar before serving.
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