Paso del Norte Hotel

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Pumpkin Bread is one of our favorite holiday traditions. Bursting with fall flavor, it is cozy, warm, and sweet -- the perfect addition to any celebration. This recipe is simple and easy to put together, any extra hands in the kitchen can help (it’s also a fun fall activity to do with kids!). We love it fresh from the oven, or even several days later, toasted in a skillet with butter. The Pumpkin Bread recipe below yields two loaves, making it ideal for the holiday season -- one loaf for your home and one to gift! Don’t be afraid to double it: the Pumpkin Bread freezes beautifully and you’ll thank yourself later! Preheat oven to 350F.

Whisk flour, sugars, and all remaining dry ingredients together until combined.

In a separate bowl, thoroughly whisk pumpkin, oil, and maple syrup together. Make sure these wet ingredients are completely combined.

Add wet to dry ingredients and mix together gently, scraping the bottom of the bowl as you go, and mixing until the flour is just incorporated. Optional! Add up to a cup of toasted pecans, walnuts, chocolate, or toffee pieces to your batter!

Grease two 8x4 loaf pans well and divide batter evenly between. Sprinkle with cinnamon and granulated sugar and bake for about 1 hour, or until the loaves pull away from the sides of the pan and a knife inserted in the middle comes out clean.

Recipe Contributed by @SavageGoods

Pumpkin Bread

3 1/2 C all-purpose flour 1 1/4 C brown sugar 1/4 C granulated sugar 2 t baking soda 1 t baking powder ¾ t fresh ground nutmeg 2 t cinnamon 1 t allspice 1 t kosher salt

1 15oz can pumpkin 1 1/2 c oil 1/4 c maple syrup

Optional: toasted pecans, walnuts, chocolate, or toffee