I don't veer from my favorite pumpkin bread recipe very often, but I wanted to give this whole wheat flour and olive oil combo from Recipe Girl a try. This bread is delicious, and using whole wheat flour takes away the guilt when my kids eat it for breakfast. Win-win!!
WHOLE WHEAT OLIVE OIL PUMPKIN BREAD
Yield: 1 loaf
Ingredients:
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup granulated sugar
1 cup pure pumpkin puree
1/2 cup olive oil
2 eggs, lightly beaten
1/4 cup water
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup granulated sugar
1 cup pure pumpkin puree
1/2 cup olive oil
2 eggs, lightly beaten
1/4 cup water
Instructions:
Preheat oven to 350
degrees F. Spray a 9x5-inch loaf pan with nonstick spray.
Sift together flour, salt,
baking soda and spices into a medium bowl; set aside.
In a large bowl, whisk
together sugar, pumpkin, oil, eggs and water. Stir in dry ingredients and mix
just until combined (don't over mix).
Pour into prepared pan.
Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out
clean. Cool for 15 minutes, then remove loaf to a rack to cool completely.
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