Maple Almond Pumpkin Bread
Ingredients
- 1-15 oz can packed Pumpkin (not pie mix)
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup sugar
- 1/2 cup maple syrup
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon each, salt and cinnamon
- 1/4 teaspoon each, ground allspice and ground ginger
- 1/2 cup each raisins or chopped dates, chopped walnuts
Maple Syrup and Odense Almond Paste create a delicate but marvelously flavored pumpkin bread!
Time
15 minutes to assemble
60-65 minutes to bake
Total time: 75-80 minutes
60-65 minutes to bake
Total time: 75-80 minutes
Yield
12 servings
Directions
- Preheat oven to 350°F. Grease and flour (or spray with baker's release) a 10-inch bundt pan.
- Add pumpkin, Almond Paste (grated using large hole side of a box grater), sugar, maple syrup and eggs to a mixing bowl. Beat until well mixed and smooth. Beat in vanilla extract.
- Sift flour, baking soda, salt, cinnamon, allspice and ginger into wet ingredients. Add raisins or dates, and walnuts to flour. Mix until just incorporated. Spoon batter into pan. Rap pan on counter 2-3 times to make sure there are no air pockets trapped in batter.
- Bake 60-65 minutes or until toothpick pulls out clean when inserted near middle of bread. Bread will slightly pull away from sides when it is done. Cool pan on wire rack for 15 minutes. Loosen sides and invert bread onto cooling rack. Cool completely before wrapping.