PUMPKIN OLIVE OIL BREAD
Print recipe| 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
