In a large bowl, combine whole wheat flour, all purpose flour, baking powder, Kosher salt, nutmeg, cardamon, and cinnamon.
In a separate bowl, whisk together olive oil, milk, vanilla extract, egg, maple syrup and pumpkin puree.
Pour wet ingredients into dry, mixing until combined.
Pour batter into a lightly oiled 9 x 4 loaf tin. Bake for 45-50 minutes, until a toothpick inserted into the center comes out dry. Cool for 10 minutes before popping it out of the loaf tin.
Loaf can stay on counter, covered, for up to four days.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/03/02/what-theos-eating-healthier-pumpkin-bread/