Olive Oil Pumpkin Bread

LLeftover pumpkin purée? Nutritionist and cookbook author Ellie Krieger offers this pumpkin bread recipe that gets a healthy twist from olive oil rather than butter. Wrap tightly in plastic wrap and aluminum foil and it can be frozen for up to 3 months. Ten servings. Ingredients cup plus 2 teaspoons olive oil 1 cup whole-wheat pastry flour

or regular whole-wheat flour ½ cup unbleached all-purpose

flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon freshly grated nut

meg ¼ teaspoon ground ginger ¼ teaspoon salt 1 cup pure pumpkin purée ½ cup honey ¼ cup packed light brown sugar 2 large eggs 2 tablespoons shelled, unsalted

pumpkin seeds Directions Preheat the oven to 350 degrees. Use 2 teaspoons of the oil to grease the inside of a 9-by-5-inch loaf pan. Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in amixing bowl. Beat the pumpkin, honey, brown sugar, the remainingLcup of the oil and the eggs in a separate bowl until well combined. Add the dry ingredients to the wet and stir just until evenly incorporated.

Pour the batter into the pan, smoothing it into the corners evenly. Sprinkle the top with pumpkin seeds, pressing them down lightly. Bake for 45 to 50 minutes, until the top is browned and a wooden skewWINNER GRAND JURY PRIZE SUNDANCE

AUDIENCE AWARD 2014 er inserted into center comes out clean. Cool in the pan for “A SPELLBINDER.”

- Peter Travers, ROLLING STONE 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.

Nutrition: Per serving: 200 calories, 3 g protein, 26 g carbohydrates, 10 g fat, 2 g saturated fat, 35 mg cholesterol, 230 mg sodium, 2 g dietary fiber, 20 g sugar