I am always looking for dairy free "treats" that are still somewhat healthy for my son, Charlie. I came across this recipe and had to give it a try because it is perfect for the holidays. I am not a big fan of pumpkin pie or other pumpkin-flavored things, but I would eat this pumpkin bread anytime! The pumpkin flavor is not overwhelming and the whole wheat flour adds a slight nutty flavor that I love. The olive oil keeps the bread moist without making it fall apart, and the density of the whole wheat flour helps hold it together as well.
This bread is great for breakfast with some eggs, or as a dessert. I think it is best with a good cup of coffee!
Olive Oil Pumpkin Bread
3/4 cup whole wheat flour
2/3 cup all purpose flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp salt
2 large organic free range eggs
1 cup canned pumpkin
1/2 cup brown sugar
1/3 cup olive oil
1/3 cup honey
1. Preheat oven to 350 degrees.
2. Oil and flour a 9x5 inch loaf pan and set aside.
3. In a medium sized mixing bowl, combine flour, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large mixing bowl, whisk together eggs, brown sugar, pumpkin, olive oil, and honey. Add dry ingredients to wet ingredients and mix until evenly combined.
4. place batter in prepared loaf pan. Bake for 45-50 minutes until lightly browned, or until toothpick inserted in center comes out clean.
5. Remove from oven and cool in pan for 10-15 minutes before removing from pan. Place loaf on a wire rack to continue cooling.
(Recipe adapted from doortodoororganics.com)
What are the nutritional benefits of this bread? Pumpkin puree provides lots of fiber and is a good source of vitamins A and E, as well as iron. Whole wheat flour is less refined than all purpose flour so provides more fiber and nutrients, particularly B vitamins, vitamin E, folic acid, calcium, phosphorous, zinc, copper, and iron. Olive oil contains monounsaturated fatty acids, which have been shown to help lower bad cholesterol (LDL), raise good cholesterol (HDL), and aid in blood sugar control.
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