Quechee Maple Harvest Spice Bread
Description
Submitted by: Jeannette Hsu-McSweeney
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (MD)
2 cups wheat flour
2/3 cup oat flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp salt
1 cup golden raisins
2 cups pumpkin puree
1 medium-sized grated zucchini
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup maple syrup
1 cup vegetable oil
4 eggs
Methods/steps
Pre-heat oven to 350 degrees
Combine flours, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In separate bowl, blend oil, eggs, sugars, syrup and pumpkin puree until smooth and mixed. Add in dry mixture and blend until combined. Fold in raisins and zucchini.
Pour into oiled and floured bake pan.
Bake for 45-55 minutes, or until completely baked.
Let cool.
Can eat as is, or drizzle with a maple glaze (1 cup powdered sugar mixed with 1/3 cup maple syrup.)
Combine flours, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In separate bowl, blend oil, eggs, sugars, syrup and pumpkin puree until smooth and mixed. Add in dry mixture and blend until combined. Fold in raisins and zucchini.
Pour into oiled and floured bake pan.
Bake for 45-55 minutes, or until completely baked.
Let cool.
Can eat as is, or drizzle with a maple glaze (1 cup powdered sugar mixed with 1/3 cup maple syrup.)
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