Sunday, November 20, 2016

Rustic, Healthy Pumpkin Bread

All ingredients Bernadette uses are organic when possible

Bernadette Petrotta’s 
Tasty Pumpkin Bread: 


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)

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.

We invite you to share your own recipe featuring Graber Olives & Graber Olive Oil! Send your recipes and photos to

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