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Olive Oil Pumpkin Bread

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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.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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