• Cook with Love and Kosher Salt

     

pumpkin loaf with whole grains and olive oil

This was really good.  Better than the photo – since the color looks off (sorry!)  Moist, pumpkiny and full of goodness.  I do love a healthy sweet snack and my kids did too!  All of them.  Andy loved this fresh baked and gooey out of the oven.  Greg, Sylvie and Rob all said good – esp good considering the whole grains and lack of butter.  I too enjoyed, toasted and crispy – I do like texture.  And yes, of course I added the chocolate chips – I did, as usual – but it is obviously up to you.  My family seems to need this.  I found this in the October issue of  Fine Cooking Magazine.  As soon as I see Ellie Krieger’s photo I’m immediately interested.  I actually met her at the airport last year, behind her in the check in line and told her how much I enjoy her recipes, books and articles.  She is smart, healthy and creative – I do envy that!  So enjoy her – from me – and treat yourself and your family to this terrific fall sweet.

pumpkin loaf with whole grains and olive oil (from the Oct/Nov issue of Fine Cooking — Ellie Krieger):

3 1/4 oz (3/4 cup) whole wheat flour
3 oz (2/3 cup unbleached all purpose flour)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 large eggs
1 cup canned pumpkin puree
1/2 cup packed light brown sugar
1/3 cup olive oil
1/3 cup honey
chocolate chips (optional)
2 tablespoons pumpkin seeds (optional)

Preheat oven to 350 degrees.  Spray a 9×5 inch loaf pan with cooking spray.

In a medium bowl, whisk together the flours, cinnamon, baking soda, baking powder, nutmeg, and salt.  Set aside.

In a large bowl, whisk together the eggs, pumpkin puree, brown sugar, olive oil and honey.  Mix until well combined.

Pour the dry ingredients into the wet and gently fold until evenly incorporated.  Add the chips (if using — or sprinkle on top).

Pour batter into prepped pan and tap the pan on the counter to settle the batter.

If using pumpkin seeds – sprinkle on top and lightly press in.

Bake until the top is browned and a toothpick comes out just clean  40-45 m.  If the top of the loaf is browning too much – cover the top with foil.

Let cool in pan for 15 minutes then turn out gently.  Let cool.  Enjoy!

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3 Comments

  1. melissa

    5 years ago

    This sounds delicious…I think I will try it! Perfect for the cooler fall weather. thanks!

    Reply
  2. Allie

    5 years ago

    I will try to cook! Is it too complicated?

    Reply
  3. Karen

    5 years ago

    Yum, i love pumpkin bread and if i can make it a little heathier than it’s a win! I’ll try it.

    Reply

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