Pumpkin Bread

  • 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
  1. Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt
  3. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined
  4. Add the dry ingredients to the wet and stir with a large spoon until evenly incorporated
  5. Spoon the batter into the prepared pan and smooth the top
  6. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds, pressing them down lightly
  7. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes.
  8. Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing
  9. Enjoy!