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Olive Oil Pumpkin Bread

Olive Oil Pumpkin Bread

Photo by Deb Lindsey for The Washington Post

Using olive oil instead of the typical butter in this pumpkin bread gives it a rich depth of flavor as well as the health benefits of the good-for-you fat. With that, and the addition of whole-grain flour and honey instead of refined sugar, you get a sumptuous, moist pumpkin bread, that you can feel extra-good about eating.

Make Ahead: The pumpkin bread can be wrapped tightly in plastic wrap and aluminum foil and frozen for up to 3 months.


1/3 cup plus 2 teaspoons olive oil
1 cup whole-wheat pastry flour or regular whole-wheat flour
1/2 cup unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup pure pumpkin puree
1/2 cup honey
1/4 cup packed light brown sugar
2 large eggs
2 tablespoons shelled, unsalted pumpkin seeds


Preheat the oven to 350 degrees. Use 2 teaspoons of the oil to grease the inside of a 9-by-5-inch loaf pan.

Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a mixing bowl. Beat the pumpkin, honey, brown sugar, the remaining 1/3 cup of the oil and the eggs in a separate bowl until well combined. Add the dry ingredients to the wet and stir just until evenly incorporated.

Pour the batter into the pan, smoothing it into the corners evenly. Sprinkle the top with pumpkin seeds, pressing them down lightly. Bake for 45 to 50 minutes, until the top is browned and a wooden skewer inserted into center comes out clean. Cool in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.

Makes 10 Servings

Per serving: Calories 200; Total Fat 10g; (Sat Fat 2g); Protein 3g; Carb 26g; Fiber 2g; Cholesterol 35mg; Sodium 230mg; Total Sugar 20g


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