Pumpkin Bread
INGREDIENTS
- Cooking spray
- 3/4 cup whole wheat flour
- 2/3 cup 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 Garcia de la Cruz Extra Virgin Olive Oil
- 1/3 cup honey
- 2 tablespoon unsalted pumpkin seeds
DIRECTIONS
- Preheat the oven to 350°F. Spray a 9×5-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 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. Sprinkle the top with the pumpkin seeds, 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.
- Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing
- Enjoy!