Maple-Pumpkin Bread

A soft, fluffy, hearty, and downright delicious maple version of pumpkin bread that my family goes crazy for! This generous recipe that makes 2 big loaves and 12 big muffins. Our favorite way to eat this quick bread is with cream cheese or butter. You can use 2 cans of pumpkin, but fresh tastes so much better. Don't let the coconut oil fool you - you can't taste it in the finished bread. My salt of choice is Himalayan pink salt.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 423 Calories

Ingredients

• 6 eggs
• 4 teaspoons baking soda
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• cooking spray
• 2 tablespoons pumpkin pie spice
• 1 tablespoon sea salt
• 2 cups coconut oil, melted
• 28 ounces pumpkin puree
• 6 cups maple sugar
• 1 ⅓ cups whole milk, or more as needed
• 7 cups whole wheat flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray 2 loaf pans and 12 cups of a muffin tin with cooking spray.

Step 2

Combine pumpkin puree, maple sugar, coconut oil, eggs, milk, and vanilla extract in a large bowl.

Step 3

Combine whole wheat flour, pumpkin pie spice, baking soda, sea salt, and cinnamon in a large bowl.

Step 4

Slowly add flour mixture to pumpkin mixture while blending with a hand mixer to create a dense but moist batter. Add another 1 to 2 ounces milk to moisten batter to a smooth consistency, if necessary.

Step 5

Portion batter among the prepared pans.

Step 6

Bake in the preheated oven immediately until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. Remove muffins and reposition loaf pans; continue baking loaves until a toothpick inserted in the center of a loaf comes out clean, about 10 minutes more.

Step 7

Remove from the oven and let muffins and loaves cool on wire racks.