Pumpkin Bread with O’Live A Little Blood Orange Olive Oil

Pumpkin Bread with O’Live A Little Blood Orange Olive Oil

Jennifer Ostrowski Jill Babcock
Pumpkin Bread with O’Live A Little Blood Orange Olive Oil

Ingredients
Cooking spray
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 O’Live A Little Blood Orange Olive Oil
1/3 cup honey
2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)

Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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;