Ginger Pecan Pumpkin Bread (adapted from Jenny's recipe at food52)
2 1/2 cups whole spelt or whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2-3 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1 cup pumpkin puree
1/2 cup rapadura or raw sugar
1 stick organic butter
1/4 cup blackstrap molasses
1/4 cup pure maple syrup
1/2 cup plain yogurt
1 1/2 cups chopped pecans
1 tablespoon chopped fresh ginger
1 teaspoon vanilla extract
2 tablespoons raw pumpkin seeds
1. Preheat the oven to 350 degrees and butter a 9" x 5" loaf pan.
2. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.
3. In another bowl, whisk together the egg, pumpkin, brown sugar, butter, molasses, maple syrup and yogurt until well combined. Add the fresh ginger and vanilla extract to the wet ingredients and mix well.
4. Pour the wet ingredients into the dry ingredients, add the pecans, and stir until just combined (do not overmix). Pour the batter into the prepared loaf pan. Top with pumpkin seeds. Bake 45-55 minutes, or until a toothpick comes out clean. Let the bread cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.
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