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
Directions
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!