pumpkin bread

I've got Christmas on the brain. But before I get so far into thinking about upcoming holiday goodies that it hardly feels like the season for pumpkin, may I recommend a moist pumpkin bread?

Sorry, I'm not sure where this recipe came from -- copied from somewhere on a scrap of paper.

pumpkin bread
1 loaf

2 C all-purpose flour
2 teas baking powder
1/2 teas baking soda
1/2 teas salt
1 C packed brown sugar
1 teas cinnamon
1/2 teas ground nutmeg
1/2 teas ground cloves
2 large eggs
1/2 C butter, melted
1/3 C pure maple syrup
1 C canned unsweetened pumpkin (or pureed, fresh steamed pumpkin)

Preheat oven to 375 degrees. Grease a 9x5x3" loaf pan and set aside.

Mix flour, powder, soda, salt, sugar, and spices in large bowl. In a medium bowl, whisk together eggs, butter, syrup and pumpkin. Pour wet ingredients over dry ingredients and fold together. Pour into prepared loaf pan and bake for 45-55 minutes, until toothpick comes out clean. Carefully turn out onto wire rack and let cool a bit before serving. Serve warm or room temperature.

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