Forks Over Knives: Pumpkin Bread!~

🎃 Too early for pumpkin? No way.

This fall-flavored loaf is like pumpkin pie in bread form. Cinnamon, ginger, allspice, and cloves provide the classic pumpkin pie flavor, while pumpkin puree and maple syrup create a moist, naturally sweetened crumb.

Ingredients:
✅ 2 cups whole wheat pastry flour
✅ 2 teaspoons baking powder
✅ 2 teaspoons ground cinnamon
✅ 1 teaspoon baking soda
✅ ½ teaspoon ground ginger
✅ ¼ teaspoon ground allspice
✅ Dash ground cloves
✅ 1 15-oz. can pumpkin puree (about 2 cups)
✅ ¾ cup pure maple syrup
✅ 1 teaspoon pure vanilla extract
✅ ½ cup golden raisins (optional)
✅ ½ cup chopped walnuts (optional)

Instructions:
Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper or use a silicone loaf pan. In a large bowl sift together the first seven ingredients (through cloves).

In a medium bowl, whisk together pumpkin, maple syrup, and vanilla. Add to flour mixture. Stir until evenly moistened (the batter will be stiff). Fold in raisins and walnuts (if using). Spoon batter into prepared pan. Distribute batter evenly along the length of the pan but don’t spread to the edges; batter will spread as it bakes.

Bake 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Run a knife around edges to loosen, and carefully invert pan to remove loaf. Cool completely on a wire rack.

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