Pumpkin Bread for the Holidays

by Donna Cain

Pumpkin Bread

Pumpkin Bread

I am always looking for new recipes and was delighted to see this one in the Washington Post by Deb Lindsey. This recipe lends itself to a Mediterranean diet with health benefits of using olive oil instead of butter. The oil gives the bread a rich depth of flavor while allowing the warm spices to shine through. We served it with cream cheese and fresh raspberries. The recipe makes two loaves so we had enough to serve to our guests this morning and save one loaf for Christmas dinner with our family.

Olive Oil Pumpkin Bread

Makes 2 loaves

2/3 cup of olive oil plus 4 teaspoons to grease 2- 9×5 loaf pans
2 cups whole wheat pastry
1 cup all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups pumpkin puree
1 cup honey
1/2 cup packed light brown sugar
4 large eggs
4 Tablespoons pumpkin seeds

Preheat the oven to 350. Use the 4 teaspoons of olive oil to grease the loaf pans. Whisk together the dry ingredients. In a separate bowl beat together the pumpkin, honey, sugar, 2/3 cups olive 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 pans, smoothing it into the corners until evenly distributed. Sprinkle the top with the pumpkin seeds, pressing them down lightly into the batter. Bake for 45-50 minutes until the top is browned and a wooden skewer inserted into the center comes out clean. Cool in the pan for 15 minutes then transfer to a wire rack to cool completely.



As I was making the batter I was tickled to see the spices were similar to our famous Brewster by the Sea Molasses Cookies- the only difference is the butter.

Wishing everyone a Happy Hanukkah and a Merry Christmas!

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