#quick bread
(viaHomemade Pumpkin Bread Homemade Food Junkie)
Homemade Pumpkin bread is always a huge fall treat around here. This recipes uses coconut oil and canned, fresh or frozen pumpkin with adjustments. Dave loves slices of this fragrant tasty bread in his lunch. A loaf won’t last long if kept on the counter for snacks.
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Olive Oil Pumpkin Bread
STUFF
2 ½ cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon freshly grated nutmeg
2 large eggs
1 15 ounce can of pumpkin pureé
½ tablespoon grated fresh ginger
1 ½ cups granulated sugar
1 cup California Olive Ranch Destination Series Everyday olive oil
½ cup raw pumpkin seeds
2 tablespoons dark brown sugar
STEPS
Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray.
Line bottom of pan with parchment, leaving a generous overhang on both long sides.
Whisk flour, cinnamon, kosher salt, baking powder, baking soda, and nutmeg, in a medium bowl.
Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl.
Stream in oil, whisking continuously until well combined.
Stir the dry ingredients into the pumpkin mixture until completely combined, but take care not to overmix. (If you want to add chocolate stir it in now).
Pour the batter into prepared loaf pan then top with the pumpkin seeds and brown sugar. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 - 70 minutes.
Let cool in the pan for 15 minutes until unmolding and cooling the loaf completely on a wire rack.
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