Seasonal Olive Oil Pumpkin Loaf
This delightful loaf blends olive oil and pumpkin with warm spices, perfect for a comforting treat that fits into your Mediterranean diet.
Ingredients
Main ingredients
- 2 cups all-purpose whole wheat flour (or your favorite blend)
- 1 cup pure canned pumpkin
- 1/2 cup extra-virgin olive oil
- 3/4 cup honey or pure maple syrup
- 2 large eggs (or flax eggs for vegan)
- 1/2 cup plain yogurt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pistachios (optional)
- 1/2 cup raisins or chopped dates (optional)
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- In a large bowl, whisk olive oil, honey (or maple), eggs, yogurt, pumpkin, and vanilla until smooth.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Fold the dry ingredients into wet until just combined. Stir in nuts and dried fruit if using. Avoid over-mixing to keep the loaf tender.
- Pour batter into prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick in the center comes out clean.
- Cool in the pan for 10 minutes, then remove to a rack to cool completely before slicing.
Notes
Store at room temperature wrapped tightly for up to 3 days. Refrigerate for up to 1 week; bring slices to room temperature before serving. Freeze individual slices double-wrapped for up to 3 months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 10g
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