Sunday, November 20, 2016

Rustic, Healthy Pumpkin Bread

Bernadette Petrotta's Tasty Pumpkin Bread.
All ingredients Bernadette uses are organic when possible!

1 cup sugar (the original recipe calls for 3 cups sugar)
1 can (15 oz.) solid-pack pumpkin
1 cup Graber Extra Virgin Olive Oil
4 large eggs
2/3 cups water
3 l/2 cups all-purpose flour (Bernadette used 2 cups whole wheat & 1 l/2 cups all-purpose - sifted)
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
l/2 tsp. ground cloves
1 cup chopped pecans

Note– To make it even healthier, Bernadette added some flaxseeds (about 1/3 cup)


l/3 cup all-purpose flour
l/4 cup packed brown sugar
l/2 tsp. ground cinnamon
2 Tbsp. cold butter

Note – For Bernadette's, she doubled the entire topping recipe, but only used about 80 percent of the mixture.


Bernadette Petrotta is the owner and founder of the Polite Society School of Etiquette in Washington state. She is featured in the current issue of Tea Time Magazine.