Before you start mixing, preheat your oven to 350 degrees F. Also grease a 9″x5″ loaf pan and have it standing by.
6 tablespoons unsalted butter, at room temperature
2/3 cup sugar
2 tablespoons maple syrup
1 – 15 ounce can pumpkin puree (or make your own as in here)
1 3/4 cups white whole wheat flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Mix wet ingredients until smooth. Mix dry ingredients together in another bowl until all combined (a wire whisk works well). Stir dry ingredients into wet until just combined–don’t over mix. Scoop the batter into the loaf pan and smooth to the edges, leveling the top as you go. Batter will be somewhat fluffy (and orange).
Bake for 1 hour then remove from oven and let cool in the pan for 10 minutes. Remove the loaf from the pan and let cool completely on a wire rack. The bread may be frosted if you so desire but that’s not my choice. Slice to serve. I like it for breakfast so I’ll take my slice lightly toasted with a bit of soft goat cheese or butter and NO FROSTING. It’s moist and sweet (but not too sweet) and The Taste Tester approves.