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Pumpkin Bread for the Season

Posted by Arianna Kotlier on

It's September, so that means it's pumpkin season! On a chilly morning, there is nothing better than a warm slice of hearty pumpkin bread with butter or jam on top. With a moist crumbly texture, packed with fall flavors, this bread is a crowd favorite. It features our Kitchen Blend EVOO in the batter, and to top it off, our Pomegranate Vinegar reduced down into a perfectly sweet and tart pomegranate glaze. The next time you bake, try baking with Wild Groves extra virgin olive oil – simply substitute it in a 1:1 ratio for butter or canola oil, your heart will thank you!
Pumpkin Bread Recipe: 
  • 2 cups whole wheat flour
  • 3/4 cup organic sugar
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tbsp molasses
  • 1 & 1/2 cups pumpkin puree (canned)
  • 1/4 cup extra virgin olive oil
  • 1 egg
  • 1/4 cup pumpkin seeds

 Pomegranate Glaze:

  • 1/2 cup Wild Groves Pomegranate Balsamic Vinegar 
  • 2 tbsp organic sugar
  • 2 tbsp maple syrup
  • 1 tsp tapioca or corn starch 

Instructions: 

Preheat your oven to 350 degrees F. Mix flour, sugar, baking powder, spices, and salt in a large bowl with a whisk until well combined. In a separate bowl, combine olive oil and sugar. Next, add egg, molasses, and pumpkin puree and stir to combine. Add the wet ingredients to the dry and mix to combine. Spray a 9x5 loaf pan with nonstick spray and pour the batter in the pan, sprinkling the pumpkin seeds on top. Place in the oven for 50-60 minutes until a toothpick comes out clean.

For the glaze, add all ingredients to a small saucepan and whisk to combine. Bring to a boil over medium high heat, whisk, and then reduce the heat to medium/low. Continue whisking until the mixture has thickened slightly, and then take off the heat as it will continue to thicken as it cools. 

Product Links:

Pomegranate Balsamic Vinegar
Kitchen Blend EVOO


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