1½ cups whole wheat flour
2 tsp cinnamon
½ tsp nutmeg
1/2 tsp allspice
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup canned pumpkin purée
½ cup almond milk, or any milk
½ cup sugar
¼ cup extra-virgin olive oil
1 tsp vanilla
Preheat the oven to 160-170°C and line a loaf pan with parchment paper.
First, whisk together the wet and dry ingredients in separate bowls. Pour the dry ingredients into the wet ingredients and stir until just combined.
Spoon the batter into the loaf pan and bake 45 to 50 minutes (a toothpick inserted should come out dry).
It’s essential to avoid over mixing the batter, which makes any quick bread gummy and dense.
After cooling, the bread has a deeper pumpkin pie spice flavor and an even softer, moister texture.
Like most baked goods, this pumpkin bread freezes well!