At Christmas you get to taste some new, really yummy stuff. A granddaughter brought this to our celebration. I thought I’d share the recipe with you.

 

Pumpkin Olive Oil Loaf
Yield: 1 loaf
Oven temperature: 350 for 50-60 minutes

1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup molasses
1 cup + 2 tablespoons pumpkin puree
1/2 cup extra virgin olive oil
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cardamom
1 teaspoon cinnamon
dash of nutmeg
dash of allspice
1/2 teaspoon salt
1/4 cup quick cooking oats
2 tablespoons chopped walnuts (I prefer pecans)
2 tablespoons turbinado sugar

 

Preheat oven to 350 degrees. Prepare a silicone loaf pan by lightly greasing with a small amount of neutral oil.

In a large bowl, use a whisk or hand mixer to beat together both sugars, the molasses, pumpkin, olive oil, eggs and vanilla extract until aerated and the color lightens slightly, about two minutes.

To the same bowl with the wet ingredients, add the flour, baking powder, baking soda, spices and salt. Use a whisk to gently mix the dry ingredients, then beat the wet and dry ingredients together. Pour batter into prepared loaf pan, scatter oatmeal, walnuts (or pecans) and sugar over top, and bake for 50-60 minutes until an inserted knife comes out clean. Allow to cool 15 minutes before removing from loaf pan, then slice and enjoy.

Let me know what you think.