Olive Oil Pumpkin Bread

• Cooking spray
• 3-1/4 oz. (3/4 cup) whole wheat flour
• 3 oz. (2/3 cup) unbleached all-purpose flour (or use all whole wheat pastry flour for both flours)
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. Kosher salt
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup packed light brown sugar
• 1/3 cup olive oil
• 1/3 cup honey
• 2 Tbs. unsalted pumpkin seeds (also called pepitas; optional) mixed with crumble topping (optional)

1. Position a rack in the center of the oven and heat the oven to 350u0b0F. Spray a 9x5-inch loaf pan with cooking spray or mini muffin pan.
2. In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.
3. Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes (15-20 minutes for mini muffins) (If the bread begins to brown too much before it's fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.

cooking spray, whole wheat flour, flour, ground cinnamon, baking soda, baking powder, kosher salt, eggs, pumpkin puruee, brown sugar, olive oil, honey, also

Taken from www.epicurious.com/recipes/member/views/olive-oil-pumpkin-bread-51259821 (may not work)