Maple Pumpkin Spice Bread

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.

Ingredients:

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

Directions:

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