Maple Pumpkin Bread

• 1 cup (120 g) whole wheat flour 
• 1 cup (90 g) oat flour 
• 1/3 cup (35 g) unflavoured or vanilla protein powder
• 1 1/2 tbsp (8 g) pumpkin pie spice 
• 1 tsp (2 g) ground ginger 
• 1 tsp (4.5 g) baking soda 
• 1 tsp (4.5 g) baking powder 
• 1/4 tsp (1.5 g) salt 
• 1 3/4 cups (440 g) pure pumpkin purée (not pumpkin pie filling)
• 3/4 cup (185 g) plain 2% Greek yogurt 
• 2 large eggs 
• 1/4 cup (80 g) pure maple syrup 
• 1/4 cup (50 g) packed brown sugar 
• 3 tbsp (42 g) vegetable oil 
• 1 tsp (4 g) vanilla extract 

Oat Pecan Crumble

• 1/3 cup (35 g) pecans, chopped 
• 1/4 cup (25 g) large-flake rolled oats
• 1 tbsp (12 g) packed brown sugar   
• 1/2 tsp (1 g) ground cinnamon 
• 1 tbsp (14 g) vegetable oil 

1. Preheat oven to 175°C (350°F). Line a 9-by-5-inch loaf pan with parchment paper, leaving a 2-inch (5 cm) overhang on the long sides for lifting. Lightly coat with cooking spray.
2. Make the crumble: In a small bowl, stir together pecans, oats, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Drizzle with 1 tablespoon vegetable oil and stir until clumpy. Set aside.
3. Whisk whole wheat flour, oat flour, pumpkin pie spice, ginger, baking soda, baking powder and salt in a medium bowl.
4. Whisk pumpkin, Greek yogurt, eggs, maple syrup, 1/4 cup brown sugar, 3 tablespoons vegetable oil and vanilla in a large bowl until smooth.
5. Fold the flour mixture into the pumpkin mixture with a spatula until no dry streaks remain. Do not overmix; the batter will be thick.
6. Spread batter evenly in the prepared pan. Scatter crumble over the top and press lightly so it sticks.
7. Bake 55 to 65 minutes, until the top is deep golden and a toothpick inserted in the centre comes out clean, or an instant-read thermometer reads 93°F (200°C). If the crumble browns too quickly, loosely tent with foil after 40 minutes.
8. Cool in the pan on a rack for 15 minutes. Lift out using the parchment and cool completely, about 1 hour. Serve at room temperature or lightly warmed.