This recipe for Olive Oil Pumpkin Bread is one that can be enjoyed throughout the year. Fantastic, subtle flavors…not too sweet, and good texture. The Pepitas and use of raw sugar sprinkled along the top of the bread adds to its flavors, texture, and aesthetic elements.
A friendly morning, noon or evening tea/coffee bread. It’s good stuff with the healthful benefits of the olive oil, pumpkin purée and whole wheat flour.
Recipes for baked goods using Olive Oil deserves attention because of its depth of flavors but more importantly for the health benefits over other oils. This post from Ellie Krieger of the fine Cooking site struck a chord with me with this beautiful recipe. If you’re interested in substituting some or all of the oils in certain recipes, this is a good post by Ellie on Baking with Olive Oil. Some highlights from her post:
- Extra-Virgin Olive Oil has high levels of protective antioxidants called polyphenols. It is minimally processed and has the most protective power.
- Substitute olive oil for vegetable oil in equal measure, or use 3 tablespoons olive oil for each 1/4 cup of melted butter.
- It’s not as simplistic a swap from olive oil for recipes that call for creaming butter. Creaming butter aerates the batter and adds light texture to the finished product.
- Olive oil works well in muffins and breads that have a fruity, nutty, or savory quality.
Storing and Care of Olive Oils
- For best results, use olive oil within a year of purchase.
- Store olive oil in a cool, dark place. Do not keep it near the stove or in the refrigerator.
- If it comes in a clear plastic bottle, decant olive oil into an opaque container or a dark glass bottle.
I would love to infuse my own olive oils with citrus like lemons and oranges. If you have any tips or experience in infusing olive oils, please share them with me. Citrus infused olive oils are difficult for me to find, and when I have found a variety or bottle, they are so incredibly expensive that I can’t justify the price for it.
- Used Extra-Virgin Olive Oil.
- Would like to try this with a citrus infused olive oil, like lemon or orange.
- Doubled the amount of pepitas in the recipe. Using 3-4 tablespoons. Looking for raw pumpkin seeds? Try Trader Joe’s.
- Added 1 tablespoon raw sugar to the top after the pepita layer.
- Rotate pan half-way through baking time.
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)
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.