Baking challenges me. There I said it! I enjoy using a recipe as a foundation and tinkering with ingredients and measurements, which is why I enjoy cooking more than baking. Baking requires that I tinker less, and pay attention more, two things that are not my strong suit in cooking or otherwise.
This recipe provides a healthier version of a traditional pumpkin bread that is simple to prepare.
Baking with olive oil is a good alternative to baking with butter or other vegetable oils. As an extra benefit extra-virgin olive oil has a high level of antioxidants, as well as vitamin E. The use of honey and brown sugar as opposed to granulated white sugar, is a nice alternative too.
This pumpkin bread is utterly delicious,
Olive Oil Pumpkin Bread
Recipe from Ellie Krieger
3/4 cup whole wheat flour
2/3 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin puree
1/2 cup packed light brown sugar
1/3 cup olive oil
1/3 cup honey
2 Tablespoons unsalted pumpkin seeds (optional)
Position a rack in the center of the oven and heat the oven to 350degrees F. Spray a 9×5-inch loaf pan with cooking spray.
In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder,nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.
Spoon the batter into the prepared pan smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly.
Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes (if the bread begins to brown too much before it is fully baked, lay a piece of aluminum foil on top.)
Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.