Pumpkin bread-American tradition meets Italian olive oil

The other day I was looking at different recipes trying to decide how to use all the roasted pumpkin that I have in our freezer when I ran across this simple but curious recipe.  At first I laughed when I read the ingredient list and discovered that they used olive oil instead of butter but then I decided that I absolutely had to try it out.  Living in Italy has helped me learn the value of good olive oil but I still have not started using it in my American baking projects:)

1 1/2 cups (200g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (280 grams) roasted pumpkin
1/2 cup (120 ml) extra virgin olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Step 1: Heat oven to 180 celcius.
Step 2: Shift together flour, salt, sugar and baking soda.
Step 3: Mix together pumpkin, olive oil, eggs, water and spices.
Step 4: Stir in the flour mixture (don’t be too aggressive!)
Step 5: Spread in a well butter loaf pan. Cook for around 1 hour or until a knife comes out clean.
Step 6: Remove from pan let cool on a rack.
When mixing together the ingredients I had a moment of doubt because the smell of olive oil was strong but after around twenty minutes in the oven a wonderful smell of pumpkin and spices filled my kitchen and I knew that the recipe was a keeper.


I have translated the recipe but the original can be found at Simply Recipes.

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