Ingredients:

  • 1 ¾ cups Whole Wheat Pastry Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Fine Sea Salt
  • 1 cup Canned Pumpkin Puree (100% pure, not pie filling)
  • ½ cup Pure Maple Syrup
  • ¼ cup Neutral Oil (Avocado or Canola)
  • 2 Large Eggs, room temperature
  • ¼ cup Plain Greek Yogurt (2% or Full-Fat), room temperature
  • 1 teaspoon Pure Vanilla Extract
  • Optional: ½ cup Chopped Walnuts or Pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease and flour the loaf pan, or line it with a parchment paper sling.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, all spices (cinnamon, ginger, nutmeg, cloves), and salt. Whisk vigorously for 30 seconds to ensure the leavening agents are distributed. Set aside.
  3. Combine Wet Ingredients: In a separate, large mixing bowl, add the pumpkin puree, maple syrup, neutral oil, and Greek yogurt. Whisk until thoroughly combined and smooth.
  4. Add Eggs and Vanilla: Whisk in the lightly beaten eggs and vanilla extract until just incorporated.
  5. Fold Wet into Dry: Pour the dry ingredient mixture into the wet ingredient bowl. Using a rubber spatula, gently fold the ingredients together until just combined. Stop mixing the second you no longer see streaks of dry flour to avoid developing gluten.
  6. Add Mix-Ins (Optional): If using nuts, gently fold them into the batter now.
  7. Transfer and Bake: Scrape the batter into the prepared loaf pan, smoothing the top with the spatula. Bake for 55 to 65 minutes.
  8. Test for Doneness: The bread is done when a long, wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil for the last 10–15 minutes.
  9. Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Use the parchment sling to lift the bread out and transfer it to a wire rack to cool completely (about 20 minutes) before slicing.