pumpkin olive oil bread.

When I first read about this recipe on Serious Eats, I was reminded of the first episode of “30 Rock.”

Liz Lemon and Tracy Jordan meet at a fancy restaurant, when the waiter says, “May I suggest the pumpkin ravioli, sir? Very subtle.”

Tracy looks horrified and decides they should go get fried chicken and beer instead.

The reviews of this recipe contain the words “delicate” and “unexpected,” and I suppose it is, in a way. Really, it’s just a wildly delicious quick bread that’s perfect for fall. I can imagine serving it for dessert with a big dollop of freshly whipped vanilla cream. Or for breakfast served with hot tea. Given that this recipe makes three loaves and they’ll freeze beautifully, you won’t run out any time soon.

So stop reading; run to your nearest store to buy some pumpkin; and get baking. You won’t be disappointed. The olive oil adds a very subtle taste. Ha. lv, molly

Pumpkin Bread

Makes 3 8.5-by-4.25-by-2.75 loaves

4 large eggs, at room temperature
1 cup lightly flavored olive oil (such as Bertolli Classico)
2/3 cup water
2 cups pureed pumpkin (fresh or canned)
3 cups sugar
3 1/3 cups sifted all purpose flour
1 1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda

Line the bottom of 3 loaf pans with parchment paper. Then grease or butter the pans.
In a large mixing bowl, lightly beat the eggs. Add the olive oil, water, pumpkin purée, and sugar and whisk with a fork to combine thoroughly.
Measure out 3 1/3 cups of sifted flour by spooning the flour into a measuring cup and leveling off the top with a knife. Then sift the measured flour again together with the salt, nutmeg, cinnamon, cloves, and baking soda into the mixing bowl. Using a whisk, stir into the wet ingredients until just combined.
Pour into prepared loaf pans.
Bake for 45 minutes to an hour, or until a cake tester inserted into the center comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely. The bread will keep at room temperature for more than a week if tightly wrapped in plastic. The bread also freezes well; wrap in aluminum foil, and place in a freezer bag.