Nothing is better during the crisp fall weather than a slice of warm, moist pumpkin bread. With a bit of our Blood Orange Olive Oil it takes this traditional fall treat up to the next level. To make the pumpkin bread extra flavorful make sure not to skimp on the pumpkin seeds and cinnamon, they add that extra punch full of flavor that you just can't miss out on.
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 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. table salt
2 large eggs
1 cup canned pumpkin purée
1/2 cup packed light brown sugar
1/3 cup honey
2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)
Method of Prep
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.
Nutrition Information (per serving):
Calories (kcal): 290; Fat (g): fat g 12; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 2; Protein (g): protein g 5; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 45; Polyunsaturated Fat (g):2; Sodium (mg): sodium mg 280; Cholesterol (mg): cholesterol mg 45; Fiber (g): fiber g 3;