Fall spice and everything nice- that’s right- we’re talking about our Olive Oil Pumpkin Loaf. Yes, you read that right… olive oil in the loaf instead of butter- don’t believe us? Wait til’ you try it!
-1/3 cup + 2 teaspoons of Butter Extra Virgin Olive Oil or Premium Unflavored Extra Virgin Olive Oil (go with something light)
– 1 cup of whole-wheat pastry flour
-1 tsp. of baking soda
-1/2 tsp. of baking powder
-1 cup pumpkin puree
-1/2 cup raw, unfiltered honey
-1/4 cup light brown sugar
-2 large eggs
-1 teaspoon of each of the following: cinnamon, nutmeg and ginger
-1/4 tsp. of Sel Gris Sea Salt (less sodium content- excellent for baking)
-2 Tbs. shelled, raw/unsalted pumpkin seeds
1. Begin by preheating the oven to 350 degrees. Use 2 teaspoons of the oil to grease the inside of a 9-by-5-inch loaf pan.
2. Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a mixing bowl. Beat the pumpkin, honey, brown sugar, the remaining 1/3 cup of the oil and the eggs in a separate bowl until well combined. Add the dry ingredients to the wet and stir just until even and uniform in consistency.
3.Pour the batter into the pan, smoothing it into the corners evenly. Sprinkle the top with pumpkin seeds, pressing them down lightly. Bake for 45 to 50 minutes, until the top is browned and a knife inserted into center comes out clean. Cool in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing. Drizzle with icing if you’d like!