Categories: Pizza/Flatbread
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup light brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tbsp grated fresh ginger
- 8 oz. can crushed pineapple, drained
- 1 small apple, grated and squeezed dry
- 1 cup grated peeled sweet potato
- 1 cup canned pumpkin
- 1/2 cup chopped sweetened pitted dates
- Maple-Bourbon Glaze (see recipe)
- Garnish: chopped pecans, orange zest
Directions
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eheat the oven to 350. Spray a 9×5-inch loaf pan with cooking spray.
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In a large bowl, whisk together flours, pie spice, baking powder, baking soda and salt; make a well in center of mixture.
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In a medium bowl, whisk together brown sugar, oil, eggs, and ginger until combine. In another medium bowl, stir together pineapple, apple, sweet potato, pumpkin and dates. Stir brown sugar mixture into flour mixture just until combined; fold in sweet potato mixture until well combined. Spread batter into prepared pan.
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Bake until a wood pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool completely in pan on a wire rack. Remove from pan, and drizzle Maple-Bourbon Glaze onto cooled loaf. Garnish with pecans and orange zest.