I made Maple Pumpkin Spice Bread this afternoon another recipe from Vegetarian Times magazine (December 2009). I love spending my Sunday’s in the kitchen. I also made this soup too from this mag. Lovely.
I modified a bit, I just couldn’t bring myself to use a full cup of pure maple syrup in this recipe, so I split it with 50% brown rice syrup. Half a cup of maple syrup is more than enough to give a deep maple flavour. I promise.
Remember this one during pumpkin season. It is so worth it and feels like fall in a warm and cozy bread.
Hot from the oven this disappeared in about 20 minutes. kids loved it.
Maple Pumpkin Spice Bread
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 cup pure maple syrup ( I used 1/2 cup maple syrup and 1/2 cup brown rice syrup – only because I had it on hand and maple syrup is so darned expensive)
- 1/2 cup canola oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla
- 1/2 cup chopped hazelnuts
- Preheat oven to 350. Spray a 9×5 loaf pan with cooking spray
- Whisk together the flours, spices baking soda, baking powder in a small bowl.
- In a large bowl or stand mixer, whisk together oil and maple syrup. Whisk in eggs, pumpkin and vanilla. Stir in flour and hazelnuts with a spatula. Pour into pan. Bake 40-50 minutes. Test with a toothpick.
Let cool before slicing