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.