Olive Oil Pumpkin Bread
Recipe By Ellie Krieger
Here the pumpkin seeds are an optional topping, but they add a pleasing crunch. The olive oil makes this especially light.
Nutritional Information Per Serving: Calories 270; Total Fat 11g (Sat Fat 2g, Mono Fat 6.7g, Poly Fat 1.4g); Protein 5g; Carb 40g; Fiber 3g; Cholesterol 55mg; Sodium 280mg
Excellent source of: Vitamin A
Good source of: Fiber, Vitamin K, Iron, Manganese, Selenium, Sodium
Makes 8 servings
Serving size: One 1-inch thick slice
- Cooking spray
- 3/4 cup all purpose flour
- 3/4 cup whole wheat pastry flour or regular whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup canned pumpkin purée
- 1/3 cup honey
- ½ cup light brown sugar
- 1/3 cup olive oil
- 2 large eggs
- 2 tablespoons shelled pumpkin seeds
- 1. Preheat the oven to 350°. Spray a 9×5-inch loaf pan with cooking spray.
- 2. In a large bowl whisk together the all purpose and whole wheat flours, baking soda, baking powder, cinnamon, nutmeg and salt.
- 3. In another large bowl, beat the pumpkin, honey, sugar, oil and eggs until well combined. Add the dry ingredients to the wet and stir just until evenly incorporated.
- 4. Pour the batter into the prepared pan. Sprinkle top with pumpkin seeds, pressing them down lightly.
- 5. Bake until the top is browned and a wooden skewer inserted into center comes out clean, 45-50 minutes. Allow to cool in the pan for 15 minutes, then transfer the bread to a rack to cool completely before slicing.