Whole Wheat Pumpkin Bread with a Maple Pecan Glaze

Preheat the oven to 350 F. Lightly spray a 9×5 inch loaf pan with non-stick spray and set aside.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, pumpkin pie spice and cinnamon. In another bowl, whisk together the pumpkin puree, brown sugar, eggs, yogurt and vanilla until well combined. Pour the wet ingredients into the flour mixture and stir until just combined. Do not over-mix. Pour the batter into the prepared loaf pan and bake for 50-55 minutes until it is golden brown and a toothpick inserted in the middle of the loaf comes out clean.

While the loaf is baking, prepare the glaze. In a saucepan over medium heat, combine the butter, brown sugar, maple syrup and pecans. While stirring constantly, bring the liquid to a low boil. Allow to boil for about 2 minutes, stirring constantly, or until it darkens in colour. Remove from the heat.

When the loaf comes out of the oven, remove it from the pan onto a cooling rack. Pour the glaze over the top, spreading it around to cover the top of the bread. Allow it to cool and for the glaze to harden slightly, before slicing.