Ingredients:

  • 1 cup (120g) white whole wheat flour
  • 1/2 cup (50g) almond flour
  • 1/2 cup (45g) rolled oats (ground into oat flour)
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (4g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1 cup (245g) pumpkin puree (unsweetened)
  • 1/2 cup (120g) plain Greek yogurt
  • 1/4 cup (60g) unsweetened applesauce
  • 2 large (100g) eggs
  • 1/3 cup (80ml) pure maple syrup
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the white whole wheat flour, almond flour, oat flour, baking soda, salt, cinnamon, ginger, and cloves until no clumps remain.
  3. In a separate bowl, beat the eggs and maple syrup until frothy.
  4. Stir in the pumpkin puree, Greek yogurt, applesauce, melted oil, and vanilla extract. Whisk until the mixture is smooth.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Mix only until the flour streaks disappear to avoid overmixing.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.