Olive Oil Pumpkin Bread

I love seasonal breads and this olive oil pumpkin bread is the perfect accompaniment to a hot cup of coffee or tea on a chilly fall day. I like to substitute olive oil for butter in a lot of my baked goods because that’s what we always did in my house growing up and not only does it make the bread deliciously moist but it adds another level of flavor!

Ingredients

1/3 cup olive oil

1/2 cup maple syrup

2 eggs

1 cup pumpkin puree

1/4 milk (I like to use almond milk)

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

1 packet PANEANGELI Vanillina or 1 teaspoon vanilla extract

1/2 teaspoon salt

1 3/4 cup all-purpose flour

optional: add any mix in your would like: chopped nuts, chocolate chips, etc. I drizzled dark chocolate over mine!

Directions

Preheat your oven to 350 F

In a large bowl whisk together the olive oil and maple syrup

Add the eggs to the bowl and continue whisking until everything is well combined

Next add the pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla and salt. Mix together until everything is well combined

Add your flour and continue to mix until you have a nice smooth batter

If adding any mix-ins add them now and fold them into the batter. I drizzled dark chocolate over the top of mine when it came out of the oven!

Grease your loaf pan, pour the batter in and bake for 45-50 minutes or until a tooth pick comes out clean

Buon appetito!