Continue After Advertisement
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.
See what other Food52ers are saying.