Sunday, November 13, 2011

Olive Oil Pumpkin Bread

Baking challenges me. There I said it!  I enjoy using a recipe as a foundation and tinkering with ingredients and measurements, which is why I enjoy cooking more than baking.   Baking requires that I tinker less, and pay attention more, two things that are not my strong suit in cooking or otherwise.

This recipe provides a healthier version of a traditional pumpkin bread that is simple to prepare.

Baking with olive oil is a good alternative to baking with butter or other vegetable oils.   As an extra benefit extra-virgin olive oil has a high level of antioxidants, as well as vitamin E. The use of honey and brown sugar as opposed to granulated white sugar, is a nice alternative too.

This pumpkin bread is utterly delicious,



Olive Oil Pumpkin Bread
Serves 8
Recipe from Ellie Krieger

Ingredients:
Cooking spray
3/4 cup whole wheat flour
2/3 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin puree
1/2 cup packed light brown sugar
1/3 cup olive oil
1/3 cup honey
2 Tablespoons unsalted pumpkin seeds (optional)

Directions:
Position a rack in the center of the oven and heat the oven to 350degrees 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 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 is 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.

Enjoy!

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47 comments:

From the Kitchen said...

I'm with you re attention to details. That's why my husband is the baker now. I think I will do this bread because it sounds like the perfect vehicle for a turkey sandwich if I decide to do a Thanksgiving turkey.

Best,
Bonnie

Chef E said...

I love love love this bread. My mother-in-law makes it for everyone each year, but I am about to make it tonight, minus the pumpkin seeds...I'm lazy this weekend LOL if you know what I mean :)

That Girl said...

It certainly doesn't seem like baking challenges you - this is an amazing looking loaf

Farmchick said...

Very nice and I like the pumpkin seeds on top as well.

Just Cake Girl said...

The bread looks so yummy and inviting :)

Foodness Gracious said...

Looks like an awesome loaf! I love the seeds on top and the consistency looks just great..
Take care..

Sue/the view from great island said...

The loaf looks so beautiful with the green seeds on top. I use olive oil for all my cooking, but I've never tried it for baking. Do you use a light version?

Zoe said...

Love the look of lots of pumpkin seeds on this perfect loaf.

Lori said...

I love seeing olive oil used in baking. I've only used it a couple times for that purpose, but it always turns out well. I bet this pumpkin bread is delicious!

Hamaree Rasoi said...

Simply yummy looking pumpkin bread. Awesome preparation.

Deepa
Hamaree Rasoi

Michelle J said...

I am in the exact same boat with the baking thing. I want to make every recipe my own and mix it up a little, but baking does not tolerate my free-spiritedness so well. :\

This bread looks fantastic! I have a few Amish pie and sugar pumpkins that I need to use or lose, so I think I'm going to give this bread a whirl this week! :)

T.W. Barritt at Culinary Types said...

This sounds so good! I have always had good results baking with olive oil. You can get some very interesting variations on flavor with very fruity oils, and the results are always so moist.

Sam @ My Carolina Kitchen said...

I'm always on the lookout for "healthier" these days. Looks fabulous Velva and so appropriate for Thanksgiving.
Sam

LaDivaCucina said...

Well of course it's hard to pay attention, Velva, you always have a cocktail in your hand! haha! This is the right recipe at the right time, looking for a good pumpkin bread that isn't too crazy fattening. The other recipe had a glaze and cream cheese in it! LOOKS great, esp with the green pumpkin seeds on top, thanks, Velva!

Kitchen Belleicious said...

that first picture shows just how amazingly moist this bread is. Its like perfection in front of me:) I love the pumpkin seeds sprinkled on the top. Olive oil in baking can be tricky but this recipe is awesome and a must try

The Japanese Redneck said...

I'm in the challenged baking group too. This bread does look amazing.

SavoringTime in the Kitchen said...

Gosh, that bread looks delicious! I made a zucchini olive oil cake once that turned out so well too so I know that it works.

Dining Alone said...

I would love a nice big piece of that right now!

Jessica's Dinner Party said...

That loaf looks so moist and scrumptious! Anything pumpkin wins me over in a second.

Karen (Back Road Journal) said...

This looks delicious with the pumpkin seeds on top. You see so many breads and rolls in Europe with pumpkin seeds baked on the outside. They give so much flavor.

A Canadian Foodie said...

WOW - whole wheat flour, punpkin seeds on top - wonder what a little pumpkin oil would add to this bread - but I adore olive oil... it might be tasty with a bit drizzled over it mixed with olive oil once cooked.
:)
Valerie

TKW said...

I love the pepitas on the top! So pretty and perfect for fall.

Aarthi said...

YUMMO..This looks awesome..You have made perfectly dear..

my blog
http://yummytummy-aarthi.blogspot.com/

teresa said...

baking is harder for me too, but it looks like you nailed this one, what a beautiful bread!

A Seasonal Cook in Turkey said...

hello! I have just discovered your blog! this bread looks absolutely delicious! Just the kind of thing we like ...

Claudia said...

I just hosted a vegan lunch - and I wish I had seen this. Nevermind - I will make this and delight all!

Lyndsey said...

This is a beautiful bread. Love the texture and the pepitas on top.

julie said...

Delicious bread ..soft n perfect baked!!
First time to your space,glad to follow you :-)
Do drop by my space too..
Erivum Puliyum
Ongoing Event- Christmas Delicacy(15Nov-31Dec 2011)

tasteofbeirut said...

I think olive oil makes a cake so moist, in addition you have got pumpkin and honey! this cake reminds me of the French pain d'├ępices we used to eat as kids. It looks moist and rich and rich and perfect for a cold weather afternoon!

A Feast for the Eyes said...

Yes, you have to measure when baking. But, isn't that effort worth it? I love olive oil cakes. They usually are really moist, and not greasy, as people might incorrectly assume. Beautiful loaf, and LOVE that last shot you took.

Lynda said...

Delicious looking bread! I've not tried baking with olive oil yet.

merrilymarylee said...

I love bread and cake recipes that use olive oil. Prevents frown lines--I don't feel the need to shoot my husband a disapproving look when he goes back for seconds.

Inside a British Mum's Kitchen said...

what could be more delicious than this! looks like you've got the baking down - perfect bread :)
Maryx

Eliana said...

Love this healthy twist on pumpkin bread. And I bet that extra crunch from the seeds makes this beauty extra delicious too.

Hungry Dog said...

This looks fantastic and of course perfect for the season! I'm not very good at breads but I think I could manage this one.

Nutmeg Nanny said...

This looks amazing! I love the pumpkin seeds on top. So pretty!

theycallmejane said...

I'm not much of a baker myself for the very same reasons. But I've never baked with olive oil and always wanted to try. Thanks for the nudge!

Rambling Tart said...

That bread looks wonderfully moist and tender, Velva! I've started using olive oil a lot more recently, and it gives things such good flavor and texture. :-)

My Little Space said...

Velva, your pumpkin bread looks really smooth & wonderful. Thanks for the recipe. Bookmarked it for later use.
Enjoy Your day!
Kristy

thefattyreader said...

Wow, that looks really moist! I love pumpkin treats. Thanks for sharing.

Chris said...

Baking doesn't challenge me at all....mainly because I have Alexis to do it all for me, ha ha.

I'm afraid of yeast and dough is a bit of a PITA for me.

Care's Kitchen said...

Baking is a mixed bag for me too! This looks AWESOME and since olive oil is one of my favorite things on this earth...I have to try this!

grace said...

this looks incredibly tasty and soft, velva! my favorite touch is the pepitas on top--nice addition. :)

5 Star Foodie said...

That pumpkin bread looks truly amazing, so moist and I love the pumpkin seeds on top!

LindyLouMac in Italy said...

My husband makes all our bread but I may just suggest this recipe to him especially as we have just collected this season's olive oil from the mill.

Fresh Local and Best said...

This is a beautiful pumpkin bread. I like the sprinkling of pumpkin seeds on top, so festive.

SuziCate said...

While I love baking with butter, I love cooking with olive oil. I can't wait to try this recipe!

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