This pumpkin bread is light, tender and rich in warm spices; made deliciously moist and flavorful by Zejd Evoo. The perfect treat to enjoy with a cup of coffee on cool rainy days!
INGREDIENTS
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 large eggs
- ½ cup brown sugar
- 2/3 cup white sugar
- 1/4 cup whole milk
- 1 1/3 cup pumpkin puree
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 180 degrees Celsius. Line a 9x5 inch loaf pan with parchment paper.
- Sift together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, ginger and salt in a mixing bowl.
- In a separate bowl mix the extra virgin olive oil, sugar and eggs. Add the pumpkin puree, milk, and vanilla. Whisk again until combined.
- Add the dry ingredients to the wet and stir just until evenly incorporated.
- Pour batter into the pan.
- Bake for about an hour, until the top is browned and a wooden skewer inserted into center comes out clean.
- Leave in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.
Recipe uses this product
Extra Virgin Olive Oil
Description:
Zejd Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal conventional extra virgin olive oil, that is fruity with a mild sweet taste. Produced exclusively from the finest, handpicked, ripe Souri olives, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes.
Sautéing, baking, and roasting oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
This pumpkin bread is light, tender and rich in warm spices; made deliciously moist and flavorful by Zejd Evoo. The perfect treat to enjoy with a cup of coffee on cool rainy days!
INGREDIENTS
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 large eggs
- ½ cup brown sugar
- 2/3 cup white sugar
- 1/4 cup whole milk
- 1 1/3 cup pumpkin puree
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 180 degrees Celsius. Line a 9×5 inch loaf pan with parchment paper.
- Sift together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, ginger and salt in a mixing bowl.
- In a separate bowl mix the extra virgin olive oil, sugar and eggs. Add the pumpkin puree, milk, and vanilla. Whisk again until combined.
- Add the dry ingredients to the wet and stir just until evenly incorporated.
- Pour batter into the pan.
- Bake for about an hour, until the top is browned and a wooden skewer inserted into center comes out clean.
- Leave in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.
Recipe uses
this product
Extra Virgin Olive Oil
Description:
Zejd Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal conventional extra virgin olive oil, that is fruity with a mild sweet taste. Produced exclusively from the finest, handpicked, ripe Souri olives, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes.
Sautéing, baking, and roasting oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
