With all it has going for it, why not look beyond the usual -- dipping, sauteing and dressing salads -- and try using olive oil instead of butter in your baked goods? It works remarkably well, especially in cakes, muffins and quick breads that have a Mediterranean flair or lend themselves to deeper, more savory notes.
To make the substitution, just use 3 tablespoons of olive oil for each 1/4 cup of butter, and opt for a subtly flavored variety with buttery or fruity undertones as opposed to a spicier one.
This pumpkin bread is a delicious example of how well it works. The oil lends a rich depth of flavor to the bread while allowing the warm spices to shine through. With that, and the addition of whole-grain flour, you get a sumptuous, moist pumpkin bread that you can feel good about eating.
Olive Oil Pumpkin Bread
1/3 cup PLUS 2 teaspoons olive oil
1 cup whole-wheat pastry flour or regular whole-wheat flour
1/2 cup unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup pure pumpkin puree
1/2 cup honey
1/4 cup packed light brown sugar
2 eggs
2 tablespoons shelled, unsalted pumpkin seeds
Heat 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 a mixing bowl. Beat the pumpkin, honey, brown sugar, the remaining 1/3 cup 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 skewer inserted into center comes out clean. Cool in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.
Makes 10 servings.
Nutrition information: Each serving contains approximately 200 calories, 3 g protein, 26 g carbohydrate (20 g sugar), 10 g fat, 35 mg cholesterol, 230 mg sodium and 2 g fiber.
Carbohydrate choices: 2.
Food on 12/17/2014