While many people think pumpkin is only for the fall, I love to cook with it any time of year. And this yummy Pumpkin Spice Loaf is always great to keep on hand as a quick breakfast side or snack. Enjoy!
Pumpkin Spice Loaf
2 cups coarsely chopped walnuts and hazelnuts
3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla
1 15oz can of pumpkin
1/2 cup milk
2 tablespoons maple syrup
Preheat oven to 350 degrees. Butter two loaf pans and place nuts in bottom of pans.
In a medium mixing bowl, stir together flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Set aside.
In a very large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add both sugars and vanilla, and beat 1-2 minutes or until well combined. Add eggs, one at a time, beating just until combined after each.
Stir in canned pumpkin. Beat together with dry ingredients. Then add milk slowly, beating at low speed until well blended after each addition; scrape sides of bowl as necessary.
Pour batter into the prepared pans and smooth tops with a rubber spatula. Bake for 1 hour or until a wooden toothpick comes out clean.
Cool cakes in pans on rack for 15 minutes. Loosen edges with a narrow spatula and remove from pans. Cool cakes completely, nut side up, on rack. Wrap tightly in foil or store in airtight container for 2-3 days. Once you’re ready to serve, brush tops with maple syrup and enjoy!