Olive Oil Pumpkin Bread

PUBLISHED ON: 11.13.2011

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
Serves 8
Recipe from Ellie Krieger

Ingredients:
Cooking spray
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)
Directions:
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.
Enjoy!

Leave a Reply

Your email address will not be published.

You cannot copy content of this page