Preparation

• • Preheat the oven to 325ºF. Grease a 9×5-inch loaf pan with nonstick spray and set aside.
  • In a large bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, nutmeg, baking soda, baking powder and salt.
  • In a medium bowl, whisk together the brown sugar, eggs until well combined. Add in the olive oil, pumpkin puree and honey and whisk again until well combined.
  • Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (don’t over-mix!). Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle with the pumpkin seeds pressing down lightly.
  • Bake for about 45 to 50 minutes, or until a cake tester inserted into the middle comes out clean. (If the bread begins to brown too much before it is fully baked, lay a piece of aluminum foil on top)
  • Set the pan on a wire rack and allow to cool for 15 minutes and then transfer the bread to a rack to cool completely before slicing.
  Original recipe inspired from The Taunton Press and fine cooking