|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
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)
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
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