Pumpkin-Maple Hazelnut Bread
printed from melskitchencafe.com
*Makes one 9X5-inch loaf of bread
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pure maple syrup (or honey, agave, or mild molasses)
1 cup solid pack unsweetened pumpkin puree
1/2 cup vegetable or canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped hazelnuts, toasted
Preheat oven to 350 degrees F. Lightly grease and flour a 9X5-inch loaf pan. Set aside.
In a large bowl, whisk the flours, cinnamon, baking powder, baking soda, and salt together.
Add the maple syrup, pumpkin, oil, eggs, and vanilla, stirring until just blended. Do not overmix. Gently fold in the hazelnuts.
Spread into prepared loaf pan. Bake 40 to 45 minutes or until toothpick inserted in center of loaf comes out clean. Cool in the pan for five minutes, then turn out the bread onto a wire rack and let cool completely.