Olive Oil Pumpkin Bread
2015-11-04 08:57:26
Serves 8
Moist and delicious, this bread is a great partner to a nice fall soup or crisp green salad. It is also a perfect accompaniment to a steaming cup of cappuccino!
Ingredients
- Cooking spray
- 3-1/4 oz. (2/3 cup) pumpernickel or whole wheat flour
- 3 oz. (3/4 cup) unbleached all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground nutmeg
- 1/4 tsp. kosher salt
- 2 large eggs
- 1 cup pumpkin purée (from roasted pumpkin - remove excess water)
- 1/2 cup packed light brown sugar
- 1/3 cup olive oil
- 1/4 cup honey
- 2 Tbs. unsalted pumpkin seeds (also called pepitas; optional) or roast the seeds from the pumpkin and use them!
Instructions
- Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
- 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.
- 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.
Notes
- You can also use canned pumpkin puree, but if it's in season, fresh pumpkin is the best! It's simple to roast; just cut 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.
Adapted from Fine Cooking
Adapted from Fine Cooking
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