Nuffnang

Sunday, November 8, 2015

Olive Oil Pumpkin Bread

This week is Any way you slice it at IHCC. In case you are wondering what is ''any way you slice it", it just simply means any recipe that made that allows your final produce to be sliced or you can simply slice ingredients.


This time round, I decided to make Ellie Krieger's Olive Oil Pumpkin Bread (published by Washington Post) after hearing good reviews about it. Also, it would mark the 1st of desserts with Ellie Krieger as well.  

Indeed, already the words 'olive oil pumpkin bread' spells all of its goodness that you know you just have to try it right? Yeah, it ticked me that way too.



Ingredients:


71.7g plus 2 teaspoons olive oil
129.6g whole-wheat pastry flour or regular whole-wheat flour (I used buckwheat flour)
62.5g unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
220g pure pumpkin puree
170g honey
50g packed light brown sugar
2 large eggs
2 tablespoons shelled, unsalted pumpkin seeds


 Method:
  1. Preheat the oven to 350 degrees. Use 2 teaspoons of the oil to grease the inside of a 9-by-5-inch loaf pan.
  2. Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a mixing bowl. 
  3. Beat the pumpkin, honey, brown sugar, the remaining 1/3 cup of the oil and the eggs in a separate bowl until well combined. 
  4. Add the dry ingredients to the wet and stir just until evenly incorporated.
  5. Pour the batter into the pan, smoothing it into the corners evenly. 
  6. Sprinkle the top with pumpkin seeds, pressing them down lightly. 
  7. Bake for 45 to 50 minutes, until the top is browned and a wooden skewer inserted into center comes out clean. 
  8. Cool in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.

It did looked dense, does it? You are right and wrong. It is very moist and yet, packed with loads of pumpkin flavour. This might make pumpkin lovers cringe at the moment. But trust me, it's really good. Mr G who isn't a big fan of pumpkin, tried it and he had 2 more slices after that. Enough said right? Best of all, it is just so easy to make. Best for a brekkie with a cup of hot tea.
I'm submitting this to I Heart Cooking Clubs.
I'm also submitting this to Cook-Your-Books#28 organized by Joyce of kitchenflavours.
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg
I'm also submitting this post to Simply Eggcellent #6 organized by Dominic of Belleau Kitchen.


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