1 3/4 cup wholewheat flour ( or half wholewheat half all purpose flour)
1 tsp baking soda
1 tsp baking powder (aluminium free)
1 tsp cinnamon
1 tsp pumkin spice
1 tsp ground ginger
1 tsp vanilla extract
1/2 micro planed organic orange zest
1/2 tsp salt
1/4 cup muscovado sugar
3/4 cup pumkin puree
1/4 cup oil
1/4 maple syrup or golden syrup
3/4 cup plant based milk
1 tsp apple cider vinegar
Sift the flour, salt, spices baking powder and soda into a large baking bowl. Add the oil to the
pumkin purée,sugar, zest and the other wet ingredients and gently whisk.
Add the wet ingredients into the flour and gently stir. Do not overwork the batter. If necessary add a little extra vegan milk.
Grease a loaf pan (8 x 4 x 2 1/2) and pour the batter whilst distribuing it evenly.
Bake in a preheated oven 350 °F 40 mins. Test with a tooth pick or skewer.
Leave to cool for 10 mins. Place on a wire rack to cool completely.