September 10, 2015
October 3, 2019 at 9:59 am
What size pumpkin can?
October 8, 2019 at 1:38 pm
November 13, 2018 at 10:53 am
Also not seeing the recipe, just a photo you can click to enlarge. I posted a screenshot to the pin. Thanks, love the recipe, am making it again today!
November 14, 2018 at 2:00 pm
Glad you liked it! The recipe is at the end of the blog post.
October 30, 2018 at 4:20 pm
when you say half can of pure pumpkin, what size can are you referring to just to be clear. Thanks!
November 1, 2018 at 10:28 am
15 ounce can!
October 18, 2017 at 1:46 am
its definitely not there! please post!
October 18, 2017 at 2:09 pm
Here’s the recipe – so sorry you’re not seeing it, but it is up there. I checked on my computer and phone.
1½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon pumpkin pie spice
½ cup vegetable oil
⅓ cup plus 2 tablespoons granulated sugar
1 cup light brown sugar
½ can pure pumpkin
1 teaspoon vanilla extract
⅓ cup water
1 tablespoon maple syrup (optional)
Maple Cinnamon Butter
Maple Cinnamon Butter
4 tablespoons unsalted butter, room temperature
1 tablespoon maple syrup
¼-1/2 teaspoon cinnamon
¼ teaspoon salt
Preheat oven to 350 degrees and spray and flour a 9×5 inch loaf pan; set aside.
In a medium bowl, mix all the dry ingredients together; flour, salt, baking powder, baking soda, cinnamon, nutmeg, and pumpkin pie spice and set aside.
In a stand-alone mixer fitted with a whisk attachment cream together the oil and sugars, scraping down the sides of the bowl as necessary.
Next, add eggs one at a time and vanilla, scraping down sides of the bowl.
Next, add pumpkin, maple syrup and water, again scraping down the sides of the bowl.
Lastly, add the bowl of dry ingredients a little at a time until just mixed together.
Pour batter into prepared loaf pan and bake for 50-60 minutes or until a knife inserted in the center comes out clean. Let cool completely in the pan before turning the pan over to take it out.
To make the maple cinnamon butter, whisk all of the ingredient in a bowl and serve with bread.
*I read that putting plastic wrap over the bread after it comes out of the oven helps the bread stay moist. I put plastic wrap over the bread after about 30 minutes of cooling (the bread was just warm) and let it sit overnight. The bread turned out incredibly moist.
September 19, 2017 at 6:38 pm
Where is the recipe???
September 21, 2017 at 1:53 pm
Recipes are always at the bottom of the post!
September 22, 2017 at 12:17 pm
It’s not there?
September 27, 2017 at 1:12 pm
Hi Kali – it’s there, I promise you! If you’re looking on your phone, click on the “click here for recipe” button.
October 10, 2017 at 6:20 pm
Can’t find recipe or place to click for recipe
October 14, 2017 at 1:40 pm
If you’re looking on your mobile, scroll to the bottom and click on “click here for recipe.” If you’re looking on your computer, the recipe is at the bottom of the page.