Pepita Pumpkin Bread


 Yield: 1 loaf


¾ cup whole wheat flour

2/3 cup unbleached all-purpose flour

1 tsp ground cinnamon

1 tsp baking soda

½ tsp baking powder

½ tsp ground nutmeg

¼ tsp salt

2 large eggs

1 cup canned pumpkin (the label should say 100% pumpkin)

½ cup packed brown sugar

1/3 cup Flying Olive Blood Orange Extra Virgin Olive Oil or a Flying Olive Mild Extra Virgin Olive Oil of Choice

3-4 Tbsp of unsalted, raw, pumpkin seeds (pepitas)

1 Tbsp raw sugar such as turbinado, if desired

1/3 cup honey


Position the oven rack in the center of the oven and preheat it to 350 degrees. Grease, using a little of the Flying Olive EVOO of choice, a 9x5 loaf pan.

In a medium bowl, whisk the flours, cinnamon, baking soda, baking powder, nutmeg, and salt together. In a large bowl, whisk the eggs, pumpkin puree, sugar, Flying Olive EVOO of Choice, and honey together until well combined. Add the dry ingredients to the pumpkin mixture until just blended.

Spoon the batter in the loaf pan and smooth out the top. Tap the pan on the counter a few times to remove any air bubbles from the loaf. Evenly sprinkle on the pumpkin seeds, then thee 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 40-50 minutes. Rotate the loaf pan half-way through the baking time. Cool in the pan for 15 minutes and then run a knife along the side of the pan. Turn the pan over and tap the bottom a few times to loosen the bread. Cool thoroughly before slicing.

Serve by itself, with whipped cream, ice cream, cream cheese, pumpkin or apple butter, butter, or margarine.

Sumbmitted by Barb L.