This luxurious pumpkin bread is a modified version of this recipe , I took out a few things(only because I didn’t have the certain ingredients)and added a few of my own touches.
The maple butter was something I didn’t do, I have store bought cream cheese frosting, that will be really good with this decadent breakfast/dessert bread. It’s extremely buttery on its own(even though there is no butter in it)and is absolutely perfect plain.
I left out ginger, pumpkin seeds, cloves and the sprinkling sugar. I also replaced the olive oil with canola oil and instead of all granulated sugar I did 1/2 granulated and 1 cup dark brown sugar. The addition of 1 cup shredded carrots made this pumpkin bread extremely moist and over-the-top delicious! For good measure, I threw in 1 cup of milk chocolate chips.
It took only one hour to bake at 325, which is 20-30 minutes less than the recipe states. All ovens are extremely different.
By far, this is the best quick bread I’ve ever made! When making a yeast dough I don’t measure the dry ingredients but quick breads like this need a good base recipe, measured precisely to achieve the coffee shop quality of this bread.