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.
