Categories: Bread, autumn, pumpkin
Ingredients
- cup whole-wheat flour
- 1 cup all-purpose flour
- 1 Tbs. ground cinnamon
- 2 tsp. ground ginger
- 11/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1 cup pure maple syrup
- 1/2 cup grape seed or canola oil
- 2 large eggs
- 1 cup pumpkin purée
- 1 tsp. vanilla extract
- 1/2 cup chopped hazelnuts
Directions
-
Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Whisk together flours, cinnamon, ginger, baking powder, baking soda, nutmeg, and allspice in large bowl.
-
Whisk together maple syrup and oil in separate bowl. Whisk in eggs, then pumpkin and vanilla. Stir flour mixture into pumpkin mixture with spatula;add hazelnuts. Pour into prepared loaf pan. Bake 40 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool on rack 5 minutes, then unmold, and cool on wire rack; or transfer to serving platter, and serve warm.