This moist and delicious olive oil pumpkin bread is whole grain, dairy free, and made with heart-healthy olive oil. Of course, you won't taste the grains and the olives--you will just taste pumpkin and cinnamon.
Author: Maria Adams
Recipe type: Breakfast, Fika, Snack
Serves: 12 servings
Ingredients
nonstick spray (I used coconut oil)
1½ cups spelt flour (or white whole wheat or gluten-free all-purpose)
2 teaspoons cinnamon
1 teaspoon ginger
dash of cloves
dash of nutmeg
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup extra-virgin olive oil
½ cup pure maple syrup
1 cup pumpkin puree
Instructions
Grease a Bundt or bread pan with nonstick spray.
Preheat oven to 375 degrees F.
In a medium bowl, combine the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
In a large bowl, whisk together the eggs, olive oil, maple syrup, and pumpkin. Add the dry ingredients and stir to combine.
Use a spatula to transfer the batter to the Bundt or bread pan.
Bake for 35-40 minutes or until a toothpick comes out clean.
Recipe by Hälsa Nutrition at https://halsanutrition.com/olive-oil-pumpkin-bread/