Olive Oil Pumpkin Bread

Olive Oil Pumpkin Bread
Olive Oil Pumpkin Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 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 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.

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