Seasons Recipes

Olive Oil Pumpkin Bread

Olive Oil Pumpkin Bread


3/4 cup whole wheat flour

2/3 cup unbleached all-purpose flour

1 tsp ground cinnamon

1 tsp fresh minced ginger

1 tsp baking soda

1/2 tsp ground nutmeg

1/2 tsp baking powder

1/4 tsp Seasons Fleur de Sel

2 large eggs

1 cup canned pumpkin purée

1/2 cup Sugar (or Seasons Organic Clove infused sugar)

1/3 cup Seasons Mild Extra Virgin Olive Oil (we love Frantoio)

1/3 cup Seasons Vermont Maple Balsamic

2 Tbsp unsalted pumpkin seeds (optional)

Position a rack in the center of the oven and heat the oven to 325°F. Spray a 9×5-inch

loaf pan with olive oil.

In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg,

and Seasons Fleur de Sel. In a large bowl, whisk the eggs, pumpkin, fresh ginger,

Seasons Organic Clove Infused Sugar, Olive Oil, and

Vermont Maple Balsamic until well combined. Mix the dry ingredients with the

wet and stir with a large spoon until evenly mixed.

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, 45-50 minutes. (If the bread begins to brown too much

before it’s fully baked, lay a piece of aluminum foil on top.) Let it cool before slicing.

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