Olive Oil Pumpkin BreadSTUFF2 ½ cups all-purpose flour2 teaspoons ground cinnamon2 teaspoons

Olive Oil Pumpkin BreadSTUFF2 ½ cups all-purpose flour2 teaspoons ground cinnamon2 teaspoons kosher salt1 teaspoon baking powder½ teaspoon baking soda½ teaspoon freshly grated nutmeg2 large eggs1 15 ounce can of pumpkin pureé½ tablespoon grated fresh ginger1 ½ cups granulated sugar1 cup California Olive Ranch Destination Series Everyday olive oil½ cup raw pumpkin seeds2 tablespoons dark brown sugarSTEPSPreheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray.Line bottom of pan with parchment, leaving a generous overhang on both long sides.Whisk flour, cinnamon, kosher salt, baking powder, baking soda, and nutmeg, in a medium bowl.Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl.Stream in oil, whisking continuously until well combined.Stir the dry ingredients into the pumpkin mixture until completely combined, but take care not to overmix. (If you want to add chocolate stir it in now).Pour the batter into prepared loaf pan then top with the pumpkin seeds and brown sugar. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 - 70 minutes.Let cool in the pan for 15 minutes until unmolding and cooling the loaf completely on a wire rack. -- source link

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