Olive Oil Pumpkin Bread

If you have roughly 45 minutes to spend in the kitchen, Olive Oil Pumpkin Bread might be an awesome dairy free and lacto ovo vegetarian recipe to try. For 63 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 298 calories, 6g of protein, and 13g of fat. This recipe serves 8. 1072 people were glad they tried this recipe. If you have pumpkin, baking soda, unsalted pumpkin seeds, and a few other ingredients on hand, you can make it. It is brought to you by finecooking.com. With a spoonacular score of 48%, this dish is solid. Pumpkin Olive Oil Bread, Olive Oil Pecan Pumpkin Bread, and Whole Wheat- Olive Oil Pumpkin Bread are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Position a rack in the center of the oven and heat the oven to 350F. Spray a 9x5-inch loaf pan with cooking spray. 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. 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 its 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. nutrition information (per serving): Calories (kcal): 290; Fat (g): fat g 12; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 2; Protein (g): protein g 5; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 45; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 280; Cholesterol (mg): cholesterol mg 45; Fiber (g): fiber g 3; Photo: Scott Phillips Rate this Recipe and View Reviews

 

Step by step:

1. Position a rack in the center of the oven and heat the oven to 350F. Spray a 9x5-inch loaf pan with cooking spray. 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.

2. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated. 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.

3. 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 its 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.

(mg)

1. sodium mg

2. 280;

3. Cholesterol

4. cholesterol mg

5. 45;

6. Fiber

nutrition information (per serving)

1. Calories

(kcal)

1. 290;

2. Fat

3. 100;

4. Saturated Fat

(g)

1. fat g

2. 12;

3. Fat Calories

4. sat fat g

5. Protein

6. protein g

7. Monounsaturated Fat

8. Carbohydrates

9. carbs g

10. 45;

11. Polyunsaturated Fat

12. Sodium

13. fiber g

14. Photo: Scott Phillips

15. Rate this Recipe and View Reviews

Nutrition Information:

covered percent of daily need