¾cupcanned pumpkin pureethis is different from pumpkin pie filling
1 ½teaspoonsvanilla extract
1 ¼cuppowdered sugar
4tablespoonsreal maple syrup
½cupchopped toasted pecans
Preheat oven to 350º F. Line 9x5 inch loaf pan with parchment paper, or grease with cooking spray.
In a large bowl, whisk together both flours, sugars, baking soda, salt and pumpkin pie spice until combined.
Create a well in the center. Add pumpkin pure, olive oil, water, eggs and vanilla. Gently stir with whisk until batter is smooth and no more clumps.
Pour into baking pan (it should fill just over half-way and will rise to the top while baking). Bake at 350º for 55-65 minutes, or until cooked and toothpick inserted in center comes out clean (see cooking tips section above). Remove and cool in pan for at least 20 minutes. Carefully lift bread out of pan with corners of parchment paper, or flip over out of pan. Cool on a wire rack slightly to firm up.
Meanwhile for glaze: In medium bowl, combine powdered sugar, maple syrup, and 1-2 tablespoons milk, depending on desired thickness. Evenly pour glaze over baked bread and top with toasted pecans. Slice and serve warm.
Store covered in fridge 3-5 days. Reheat slices for 30 seconds in microwave before serving.