Healthy Pumpkin Bread

Directions

1. Set your oven to 350°F and grease a standard 9x5-inch loaf pan lightly.
2. In a bowl, whisk together the all-purpose flour, whole wheat flour, ground ginger, nutmeg, allspice, cinnamon, baking soda, and salt until evenly combined.
3. In another bowl, beat together the pumpkin puree, brown sugar, vegetable oil, eggs, Greek yogurt, and vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no streaks of flour remain.
5. Transfer the batter to the prepared loaf pan, spreading it into the corners and smoothing the top.
6. If using the topping, toss the chopped pecans with 1 teaspoon of maple syrup and 1 teaspoon of brown sugar, then sprinkle evenly over the batter.
7. Bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the bread from the pan within 5 minutes of baking, then set it on a wire rack to cool completely.
9. Once fully cooled, store the bread in an airtight container at room temperature for up to 5 days.