Pumpkin & Ginger Sweet Breakfast Loaf

pumpkin and sweet ginger walnut breakfast loafIngredients:
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp ground cloves
1 c. brown sugar
1/2 c. sugar
2 eggs
1 - 15 oz. can pumpkin
2 Tbsp. Honey Ginger or Honeybell Orange White Balsamic
1/2 c. EVOO (ginger lovers should try our Ginger Pressato Olive Oil)
1/4 c. Blood Orange Olive Oil
3 Tbsp. Pepitas (pumpkin seeds)

Preheat oven to 315F, lightly spritz a large loaf pan with cooking spray and line with parchment paper.

Place flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, brown sugar and sugar in a large bowl and whisk to combine. In a separate bowl, add eggs, pumpkin, olive oil, and Blood Orange Olive Oil.

Sprinkle dry mix into the the bowl with the wet mixture and whisk to combine.

Transfer the batter to the prepared loaf pan and sprinkle the top of the batter with pumpkin seeds.

Place the pan in the oven and bake for 60 - 80 minutes or until cooked. Toothpick inserted in the center should come out clean. Remove from the oven and set on a wire rack to cool completely before slicing and serving.

Note: Also try this recipe with our Roasted Walnut Oil (swap out for one of the other oils) and top with walnuts for a different and rich, nutty flavour.

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