November – Olive Oil Pumpkin Bread

November – Olive Oil Pumpkin Bread

Olive Oil Pumpkin Bread


1/3 c., plus 2 t. Odelay Extra Virgin Olive Oil

1 c. whole wheat flour

1/2 c. unbleached all-purpose flour

1 t. baking soda

1/2 t. baking powder

1 t. ground cinnamon

1/2 t. freshly grated nutmeg

1/4 t. ground ginger

1/4 t. salt

1 c. pure pumpkin puree

1/2 c. honey

1/4 c. packed light brown sugar

2 large eggs

2 T. shelled, unsalted pumpkin seeds



Preheat the oven to 350 degrees. Use 2 t. of the Odelay Extra Virgin Olive Oil to grease the inside of the 9×5″ loaf pan.

Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a mixing bowl. Beat the pumpkin, honey, brown sugar, the remaining 1/3 c. of Odelay Extra Virgin Olive Oil and the eggs in a separate bowl until well combined. Add the dry ingredients to the wet and stir just until evenly incorporated.

Pour the batter into the pan, smoothing it into the corners evenly. Sprinkle the top with pumpkin seeds, pressing them down lightly. Bake for 45-50 min., until the top is browned and a toothpick inserted into center comes out clean. Cool in the pan for 15 min., then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.

Serves 10

Source: from nutritionist and cookbook author Ellie Krieger