When this bread is baking, it smells like Christmas morning. This recipe originally called for pumpkin puree, which may be hard to come by these days. We used sweet potato here; either makes for a moist loaf and a perfect tea bread.
Yield: Makes a 9-by-5-inch loaf
- 1 cup whole-wheat flour
- 1 cup flour
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1 cup maple syrup
- 1/2 cup canola oil
- 2 large eggs
- 1 cup canned sweet potato puree (see headnote)
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted (may substitute hazelnuts or walnuts; see NOTE)
Preheat the oven to 350 degrees. Coat a 9-by-5-inch loaf pan with nonstick cooking oil spray.
Whisk together the flours, cinnamon, ginger, baking powder, baking soda, nutmeg and allspice in a large mixing bowl.
Whisk together the maple syrup and oil in a medium bowl, then whisk in the eggs, sweet potato puree and vanilla extract. Use a wooden spoon to fold in the flour mixture, then the pecans, until well combined.
Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Transfer the pan to a wire rack to cool for 5 minutes, then remove the loaf from the pan to cool the loaf on the rack for at least 20 minutes before cutting into slices.
NOTE: To toast nuts, spread them on a baking sheet and place in a 325-degree oven, shaking the sheet occasionally, for 15 minutes. Watch carefully; nuts burn quickly.
Adapted from the November-December 2009 issue of Vegetarian Times.
Tested by Leigh Lambert.
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