[portfolio_slideshow id=8881]

Start to finish: 1 hour 30 minutes

(Active time: 15 minutes)

Servings: 4-8

1 cup all-purpose flour
2/3 six-grain flour
1/3 cup light brown sugar
1/2 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon ground cloves, or to taste
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup maple syrup
1/3 cup vegetable oil
10 ounces pumpkin puree or a little over a cup if not measuring

Heat oven to 325 F. Evenly spray a large loaf pan, about 9” x 5”, with cooking spray.

In a large bowl, mix together the all-purpose flour, six-grain flour, light brown sugar, coconut sugar, baking soda, cloves, cinnamon and nutmeg.

In another bowl, blend together the syrup, vegetable oil and pumpkin puree.

Combine all ingredients and stir well until smooth. Spoon into a pan and lightly smooth out the top with a spatula, keeping in mind that batter is very thick.

Bake for about 1 hour and 15 minutes, or until test poke with toothpick comes out dry and clean.

Leave to cool until safe to handle. Turn the pan over and slap the bottom until bread pops out.

This bread is great to bake ahead and freeze, just wrap in plastic then foil. Defrost at room temperature to enjoy when taking it out of the freezer. It also makes a unique and tasty gift for the holiday season.

If more bread is desired, three large loaves can be made by tripling all the ingredients and mixing them in an extra-large bowl, then baking for 1 hour and 30 minutes.

This same mixture can also make 7 smaller loaves (different pans) which should be baked for an hour.

This is a modified version of the recipe found at Food52.com.