Olive Oil Pumpkin Bread

(from Lucianolinda’s recipe box)

olive oil can be substituted for butter to reduce fat content, especially in baked goods. 3 Tbsp. olive oil replaces 1/4 cup butter. look for flavors that match flavors of recipe.

Source: Ellie Krieger (Washington Post)

Serves 10 people

Categories: Sweet Breads/ diabetic

Ingredients

  • 1/3 cup Plus 2 tsp. olive oil
  • 1 cup whole wheat pastry flour or regular whole-wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. grated nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. salt
  • 1 cup pure pumpkin puree
  • 1/2 cup honey
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 Tbsp. shelled, unsalted pumpkin seeds

Directions

  1. Use 2 teaspoons of the oil to grease the inside of a 9-x-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 puree, honey, brown sugar, the remaining 1/3 cup oil and the eggs in a separate bowl until well combined. Add the dry ingredients to the wet and stir just until evenly incorporated.
  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 top is browned and a wooden pick inserted in center comes out clean.
  4. Cool in pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.

  5. per serving: 200 calories, 3g protein, 26 g carbohydrates (20 g sugar), 10 g fat, 35 mg cholesterol, 230 mg. sodium and 2 g fiber.

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