1cuppure maple syrup, or honey, agave, or mild molasses
1cupsolid pack unsweetened pumpkin puree
½cupvegetable or canola oil
2large eggs
1teaspoonvanilla extract
½cupchopped hazelnuts, toasted
Instructions
Preheat oven to 350 degrees F. Lightly grease and flour a 9X5-inch loaf pan. Set aside.
In a large bowl, whisk the flours, cinnamon, baking powder, baking soda, and salt together.
Add the maple syrup, pumpkin, oil, eggs, and vanilla, stirring until just blended. Do not overmix. Gently fold in the hazelnuts.
Spread into prepared loaf pan. Bake 40 to 45 minutes or until toothpick inserted in center of loaf comes out clean. Cool in the pan for five minutes, then turn out the bread onto a wire rack and let cool completely.