- 2 cups whole wheat flour
- 3/4 cup organic sugar
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tbsp molasses
- 1 & 1/2 cups pumpkin puree (canned)
- 1/4 cup extra virgin olive oil
- 1 egg
- 1/4 cup pumpkin seeds
Pomegranate Glaze:
- 1/2 cup Wild Groves Pomegranate Balsamic Vinegar
- 2 tbsp organic sugar
- 2 tbsp maple syrup
- 1 tsp tapioca or corn starch
Instructions:
Preheat your oven to 350 degrees F. Mix flour, sugar, baking powder, spices, and salt in a large bowl with a whisk until well combined. In a separate bowl, combine olive oil and sugar. Next, add egg, molasses, and pumpkin puree and stir to combine. Add the wet ingredients to the dry and mix to combine. Spray a 9x5 loaf pan with nonstick spray and pour the batter in the pan, sprinkling the pumpkin seeds on top. Place in the oven for 50-60 minutes until a toothpick comes out clean.
For the glaze, add all ingredients to a small saucepan and whisk to combine. Bring to a boil over medium high heat, whisk, and then reduce the heat to medium/low. Continue whisking until the mixture has thickened slightly, and then take off the heat as it will continue to thicken as it cools.
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