Fall is here and everything is coming up pumpkins! Pumpkin spice lattes, pumpkin soup, pumpkin pie…to name a few. If it tastes good, then it’s even better with pumpkin! There are also other reasons to enjoy this humble backyard vegetable. They are rich in antioxidants and vitamins. Although low in calories, pumpkin has an abundant amount of the poly-phenolic antioxidants lutein, xanthin, and carotenes.
A simple recipe to try is this Olive Oil Pumpkin Bread. Made with nutrition rich olive oil, honey and alternate flours, it offers a healthier version of a sweet bread. Fresh pumpkin is easy to prepare and can be frozen in small portions to be accessed easily for your favorite recipes! Just cut it in half, remove the seeds and fiber with a large spoon. Place the two sides flesh down on a parchment lined baking sheet and roast in a 400° oven for 30-45 minutes based on size. Test in several places to ensure doneness. Let cool on a rack for about an hour and then scoop the flesh into a food processor and process for 3-4 minutes until pureed. Store in ziplock bags in the fridge for a week or the freezer for up to 3 months.
Be sure to save the pumpkin seeds when you are cleaning out your pumpkin as they are a great snack and you can even use some of them for a topping on your bread. Just clean, dry and roast them in the oven. One of the easier ways to clean the seeds is to put the them in a bowl of water and work it with your hands to remove the seeds leaving the fiber behind.
Don’t make the mistake that I made by placing the seeds while raw on the bread. I had the mistaken idea that they would roast sufficiently on top of the bread while baking in the oven. I was wrong! They need to be roasted, a little shy of done in the oven first and then placed on the bread batter to bake. You can always cover the loaf with foil if it is getting too toasty on top while finishing baking. The bread still turned out fantastic and I just peeled off the seeds and ate it without them. Next time, I’ll know better!
Olive Oil Pumpkin Bread
Serves 8
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Cooking spray
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3-1/4 oz. (2/3 cup) pumpernickel or whole wheat flour
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3 oz. (3/4 cup) unbleached all-purpose flour
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1 tsp. ground cinnamon
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1 tsp. baking soda
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1/2 tsp. baking powder
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1/2 tsp. ground nutmeg
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1/4 tsp. kosher salt
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2 large eggs
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1 cup pumpkin purée (from roasted pumpkin – remove excess water)
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1/2 cup packed light brown sugar
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1/3 cup olive oil
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1/4 cup honey
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2 Tbs. unsalted pumpkin seeds (also called pepitas; optional) or roast the seeds from the pumpkin and use them!
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Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
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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.
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Spoon the batter into the prepared pan and 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’s 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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You can also use canned pumpkin puree, but if it’s in season, fresh pumpkin is the best!
(click here) for printable recipe