Artisan Olive Oils & Balsamic Vinegars
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Pumpkin Bread

1 1/2 cups whole wheat flour

1 cup loosely packed brown sugar

1 teaspoon of baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup of canned pumpkin (or fresh pumpkin pureed)

1/2 cup Ultra Premium Extra Virgin Olive Oil (mild or medium)

2 large eggs, beaten

1/2 cup walnut pieces (optional)

1/2 cup of raisons (optional)

Equipment needed: 9 X 5 inch loaf pan, preferably nonstick, or unglazed ceramic stoneware. A stoneware pan will give the bread a particularly nice crust.

Preheat the oven to 350 degrees. Position a rack in the center of the oven. 

Combine the flour, brown sugar, baking soda, cinnamon and salt in a mixing bowl and stir with a fork or whisk until thoroughly combined. Be sure to break up any lumps of brown sugar.

Combine the pumpkin, olive oil and eggs in a separate bowl with 1/4 cup water.  Beat until perfectly blended. Stir in the nuts and raisons. 

Gently stir the dry ingredients into the liquid ingredients until just combined; a rubber spatula works best. Do not over mix or the bread will not rise. 

Pour the batter into the loaf pan and bake for 50 to 60 minutes, until a toothpick or cake tester inserted into the center comes out clean. Let the bead cool in the pan slightly, 5 to 10 minutes. Turn out onto a rack and cool thoroughly. Cut into 8 equal slices. 

recipe from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr




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