Olive Oil Pumpkin Bread

Pumpkin seeds are an optional topping here, but they add a nice crunch.

Serves 8 

Cooking spray

3¼ oz. (¾ cup) whole wheat flour

3 oz. (2/3 cup) unbleached all-purpose flour

1 tsp. ground cinnamon

1 tsp. baking soda

½ tsp. baking powder

½ tsp. ground nutmeg

¼ tsp. table salt

2 large eggs

1 cup canned pumpkin puree

½ cup packed light brown sugar

1/3 cup olive oil

1/3 cup honey

2 Tbs. unsalted pumpkin seeds (optional)

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.

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.

 

It is a quote. Fine Cooking Magazine October / November 2011