CategoryAmerican, Bread, Under 1 Hour

Yields10 Servings

2 tsp VSOP Blood Orange Extra Virgin Olive Oil, for greasing the loaf pan

1 cup Whole Wheat Pastry Flour

½ cup All-Purpose Flour

1 tsp Baking Soda

½ tsp Baking Powder

½ tsp Grated Nutmeg, freshly grated

¼ tsp Ground Ginger, we love penzeys powdered china ginger

¼ tsp Fine Sea Salt

1 tsp Ground Cinnamon, we love penzeys ground cinnamon

2 large Eggs, beaten

1 cup Canned Pumpkin Puree

½ cup Raw Honey, we love organic mountains 100% pure raw orange blossom honey

¼ cup Packed Light Brown Sugar, or dark brown sugar

⅓ cup VSOP Blood Orange Extra Virgin Olive Oil

2 tbsp Roasted Pumpkin Seeds, shelled

Preheat the oven to 350 degrees Fahrenheit. Oil the inside of a 9 by 5 inch loaf pan with the Olive Oil and set aside.

Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a bowl.

In a separate bowl, whisk together the eggs, pumpkin puree, honey, brown sugar, and Blood Orange EVOO until well combined.

Add the dry ingredients to the wet and stir just until evenly incorporated. Do NOT overmix.

Pour the batter into the prepared loaf pan, smoothing it into the corners evenly. Sprinkle the top with pumpkin seeds, pressing them down slightly. Bake for 45 to 50 minutes (on the middle rack of your preheated oven) or until the top is browned and a wooden skewer inserted into the center comes out clean. Cool in the pan on a rack for 15 minutes, then remove the pumpkin bread from the pan and cool completely on a wire rack. Enjoy!

Ingredients