PUMPKIN BREAD

PUMPKIN OLIVE OIL BREAD

Allergy Egg, Milk
Meal type Bread, Snack
Misc Child Friendly
Occasion Casual Party, Christmas, Thanksgiving
By author EVOO Marketplace

Ingredients

Topping

  • 2 tablespoons Brown Sugar (Packed)
  • 1 tablespoon All-Purpose Flour
  • 1/2 teaspoon Cinnamon
  • 1 tablespoon Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)

Bread

  • 1 cup All-Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1/2 teaspoon Salt
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • 1/4 teaspoon Allspice
  • 1 cup Pumpkin (Canned)
  • 1/2 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 2 Large Eggs (Beaten)
  • 1/4 cup Milk (Can Be Subsituted For Water)
  • 1 teaspoon Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/2 cup Walnuts (Chopped)

Directions

Topping
Step 1
In a small bowl, combine all four topping ingredients and rub together with fingers until crumbs form.
Bread
Step 2
Preheat oven to 350°F and coat a 9 x 5-inch loaf pan with cooking spray or olive oil.
Step 3
In a large bowl, whisk together the flour, salt, sugar, baking soda, nutmeg, cinnamon, ginger and allspice.
Step 4
In a separate bowl, mix the pumpkin, EVOO, eggs, milk, and Tahitian Vanilla balsamic. Add the dry ingredients and combine, but do not over-mix.
Step 5
Pour into prepared loaf pan. Sprinkle topping evenly over the surface of the loaf.
Step 6
Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Step 7
Let cool in the pan for 5 minutes and then remove and let cool on a rack.

Note

Click below to purchase these EVOO Marketplace products online:

Tahitian Vanilla Dark Balsamic

Ultra-Premium EVOO

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