Author Notes: Dense pumpkin bread with less sugar, so there’s no reason to feel guilty. —Vicky | Things I Made Today
Serves: 10
Ingredients
-
3/4
cup whole wheat flour
-
1 1/4
cups all purpose flour
-
2
teaspoons baking powder
-
1/2
teaspoon Kosher salt
-
1/4
teaspoon ground nutmeg
-
1/4
teaspoon ground cardamon
-
1/4
teaspoon ground cinnamon
-
1/3
cup extra virgin olive oil
-
2
tablespoons whole milk
-
2
teaspoons vanilla extract
-
1
egg, whisked
-
1/2
cup maple syrup
-
1 1/2
cups pure pumpkin puree, no sugars added
Directions
- Preheat oven to 350F.
- In a large bowl, combine whole wheat flour, all purpose flour, baking powder, Kosher salt, nutmeg, cardamon, and cinnamon.
- In a separate bowl, whisk together olive oil, milk, vanilla extract, egg, maple syrup and pumpkin puree.
- Pour wet ingredients into dry, mixing until combined.
- Pour batter into a lightly oiled 9 x 4 loaf tin. Bake for 45-50 minutes, until a toothpick inserted into the center comes out dry. Cool for 10 minutes before popping it out of the loaf tin.
- Loaf can stay on counter, covered, for up to four days.
Photo by Vicky | Things I Made Today