Category: Side Dish - Breads & Rolls, Desserts

INGREDIENTS:
  • 1½ cups all-purpose flour
  • 1½ tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp baking powder
  • 6 tbsp unsalted butter, softened
  • 1½ cups brown sugar
  • 2 large eggs
  • 15 oz. can of unsweetened pumpkin puree
  • 1 tsp vanilla extract
  • ⅓ cup almond milk or milk
  • Rustlin’ Rob’s Maple Pecan Honey Butter
DIRECTIONS:
  1. Preheat oven to 350°F. Spray a 9" x 5" loaf pan with cooking spray. In a medium bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. Set aside.
  2. In a large bowl, beat the butter until creamy. Add the brown sugar and beat for 4 minutes. Add the eggs, one at a time, mixing well after each addition. Then beat in the pumpkin puree. In a small bowl, stir the vanilla into the milk. Mix the dry ingredients into the pumpkin mixture in 3 additions on low speed, alternating with the milk mixture.
  3. Spread the batter into an even layer in the prepared pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn out onto a rack.
  4. Top with Rustlin’ Rob’s Maple Pecan Honey Butter.
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Rustlin Robs Gourmet Food

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