Olive oil makes this bread slightly healthier than regular pumpkin bread that use butter or shortening and adds a great depth to the flavor. Then I negated that by making a sinful glaze for the top.
Adapted from Fine Cooking.
- 3/4 cup whole wheat flour
- 2/3 cup unbleached all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 cup canned pure pumpkin
- 1/2 cup packed brown sugar
- 1/3 cup olive oil
- 1/3 cup honey
Preheat oven to 350F.
In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, nutmeg and salt.
In another large bowl, stir together eggs, sugar, pumpkin, honey, and olive oil. Make sure all ingredients are combined well.
Stir the dry ingredients into the wet until just combined. Be sure not to over work. Pour into a greased 9x5x3 pan.
Bake 45-50 minutes or until a toothpick inserted into the center comes out clean.
While the bread was baking I decided to make a glaze for the bread. I just kind of made it up as I went along and it turned out to be this amazing almost toffee flavored glaze.
Brown 2 tablespoons butter in a small pan.
When the butter browns, stir in 2 tablespoons brown sugar. As soon as the sugar is dissolved, add 1 teaspoon vanilla extract and a pinch of salt.
Now stir in 1/2 cup powdered sugar.
While stirring that in add 1-2 tablespoons milk, depending on how thick you want your glaze.
After letting the bread cool for about 10 minutes but the glaze is still warm and runny, pour over top of bread. Continue to let bread cool.