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Recipe from: chewnibblenosh Image Credit: Christine |
Olive
Oil Pumpkin Bread
“What do we
do with a vast amount of canned pumpkin that I couldn’t resist buying?” Christine
Ingredients:
¾ cup whole
wheat flour
⅔ cup
all-purpose flour
1 tsp.
cinnamon
1 tsp. baking
soda
½ tsp. baking
powder
½ tsp. ground
nutmeg
¼ tsp. table
salt
2 large eggs
1 cup canned
pumpkin
½ cup packed
light brown sugar
⅓ cup olive
oil (make sure it’s a mild olive oil, and not too peppery)
⅓ cup honey
2 Tbsp.
pumpkin seeds (optional)
Instructions:
Spray a 9×5
inch loaf pan with nonstick cooking spray and set aside.
Preheat your
oven to 350*F, and make sure the rack in your oven is in the center.
In a
medium-sized bowl, whisk together the two flours, cinnamon, baking soda and
powder,
nutmeg and salt. In a larger bowl, whisk together the eggs, brown
sugar, pumpkin, olive oil, and
honey until well combined.
Add the dry
ingredients to the wet ingredients, stirring just until combined.
Spoon the
batter into the prepared pan and smooth out the top.
Tap the pan
on the counter a few times to break up any air bubbles and to settle the
batter.
Sprinkle the
pumpkin seeds, if you’re using them, over the top of the batter.
Bake at 350*F
until the top is browned and puffed, and a cake tester or toothpick come out of
the middle clean, about 40-45 minutes.
If the bread
browns up a bit too quickly on top before the bread is done, lightly place a
sheet of
aluminum foil over the top of the loaf and continue baking until
finished.
Cool in the
pan for 15 minutes.
Then, run a
knife around the edges of the pan and remove the loaf to a wire rack to cool
completely.
Serves: 8
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