Olive Oil Pumpkin Bread

By Foodiewife

Ingredients

• Cooking spray
• 3-1/4 oz. (3/4 cup) whole wheat flour
• 3 oz. (2/3 cup) unbleached all-purpose flour
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. ground nutmeg
• 1/4 tsp. table salt
• 2 large eggs
• 1 cup canned pumpkin purée
• 1/2 cup packed light brown sugar
• 1/3 cup olive oil
• 1/3 cup honey
• 2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)

Details

Adapted from finecooking.com

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x5-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 and 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’s 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.
nutrition information (per serving):
Calories (kcal): 290; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 7; Carbohydrates (g): 45; Polyunsaturated Fat (g): 2; Sodium (mg): 280; Cholesterol (mg): 45; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 113 , pp. 22
September 1, 2011