Sunday, November 20, 2016

Rustic, Healthy Pumpkin Bread

All ingredients Bernadette uses are organic when possible

Bernadette Petrotta’s 
Tasty Pumpkin Bread: 


Ingredients

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)
Image
Directions

1. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans. Let set for 20 minutes.

2. Pour into two greased 9 x 5-inch loaf pans. For topping, in a small bowl combine the flour, brown sugar and cinnamon, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.

3. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaves for 10 minutes before removing from pans to wire racks.



Image
We invite you to share your own recipe featuring Graber Olives & Graber Olive Oil! Send your recipes and photos to recipes@graberolives.com