pumpkin olive oil bread.

First, and this won’t come as a shock to anyone, but did you know there’s no actual pumpkin in Starbucks’ pumpkin whatever-you-call-them lattes? It’s true.

My point is, I name things more accurately than Starbucks because this bread actually includes pumpkin, and it tastes better than the lattes (Bazing, Howard Schultz! … Oh right, you’re still a billionaire, and I’m wearing a cardigan with a hole in it). I made this bread last fall and sung its high praises, while wearing my favorite (and only) pair of bright red socks. See post here.

Pumpkin bread tastes like fall, if fall were a lightly browned pumpkin loaf cake with a hint of cinnamon goodness. Even extra-healthified (I used whole wheat flour and lessened the sugar content), it is incredibly comforting, tasty, and the perfect afternoon pick-me-up when paired with a good cup of coffee. Feeling fancy? Simply drizzle with a vanilla glaze, and you’ve got a wonderfully simple dessert.

How is fall treating you? I’m so happy it’s here. Fall is the time for all my favorite spices, and I love the warmth and delicious scents that emanate from our kitchen during fall. Enjoy this delicious bread, and I hope you had a lovely fall weekend.

lv, molly

Pumpkin Olive Oil Bread

Makes THREE loaves (get out a big bowl, and invite some friends over! These loaves also freeze very well.)

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)
2 1/2 cups sugar
2 C white whole wheat flour
1 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

Preheat oven to 350 degrees. 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.

{And it was polka dot socks this time around…}

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3 thoughts on “pumpkin olive oil bread.

  1. Pingback: favorite recipes of 2011. « joie de vivre!

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