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Olive Oil Pumpkin Bread with Pepitas

Teenie Notes
Olive Oil Pumpkin Bread with Pepitas
source modified from Ellie Krieger of fine Cooking

Serves 8-12

Ingredients

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 table salt

2 large eggs
1 cup canned pumpkin purée
1/2 cup packed light brown sugar
1/3 cup extra-virgin olive oil
1/3 cup honey

3-4 tablespoons unsalted pumpkin seeds (pepitas)
1 tablespoon raw sugar (optional)

Directions

Position oven rack to the center position in oven and preheat to 350 degrees. Prepare a 9×5 loaf pan with either cooking spray or olive oil.

In a medium bowl, whisk 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. Evenly distribute and sprinkle the top with the pumpkin seeds, pressing them down lightly. Evenly distribute and sprinkle raw sugar over the top of the pumpkin seeds and batter.

Bake until the top is browned and a wooden toothpick inserted in the center comes out clean, about 40 to 45 minutes. Rotate the pan half-way through baking time. (If the bread begins to brown too much OR if you prefer a lighter-color top crust, cover top with a sheet of aluminum foil.)

Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.

Store leftovers in an airtight container or sealed plastic bag in the refrigerator.

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