In the last year or two, I’ve noticed a new trend – baking with olive oil.  Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants.  I made this recipe before Rosh Hashana and served it as a side dish – it was a hit!   The recipe is from Ellie Krieger/Fine Cooking Magazine and it is easy and yields a moist bread.  Pumpkin seeds are an optional topping here, but they add a nice crunch.

2.  In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

3.  Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.

As an alternative, you can make these in mini muffin or muffin size.  Bake at 350 degrees for 15 minutes for minis and 25-30 minutes for the muffin size.

 

nutrition information (per serving):
Calories (kcal): 290; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 7; Carbohydrates (g): 45; Polyunsaturated Fat (g): 2; Sodium (mg): 280; Cholesterol (mg): 45; Fiber (g): 3;

photo: Scott Phillips