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    Roasted Pumpkin Olive Oil Quick Bread

    December 10, 2016 by Anna Leave a Comment

    This Roasted Pumpkin Olive Oil Quick Bread is the perfect holiday bread that can be made ahead of time and frozen. And this recipe makes 4 large loaves!

    Roasted Pumpkin Olive Oil Quick Bread Slice

    Quick breads (breads made without yeast) are super simple to throw together and they're Gr8 for giving to friends.

    Most of the time they're slightly sweet which makes them perfect to serve as dessert, or breakfast, or an afternoon snack! I love versatility!

    4 loaves Roasted Pumpkin Olive Oil Quick Bread

    This Pumpkin Bread recipe is from the mother of one of my high school friends, and it makes 4 loaves!

    overhead shot of 3 loaves of Roasted Pumpkin Olive Oil Quick Bread

    She was the mom who worked when many of the other mothers didn't, but somehow, always had hot meals and yummy baked goods for anyone who happened in her door.

    She's also the first person I ever knew who cooked her pumpkins instead of just tossing them in the garbage.

    Slice of pumpkin bread

    I have adapted her recipe to lessen the sugar and used olive oil instead of vegetable oil.

    Since learning more about olive oil recently, I use it much more often in my baking and the results are tasty! The earthiness of the olive oil is perfect with the savory pumpkin.

    Roasted Pumpkin Olive Oil Quick Bread

    The beautiful round wooden board shown here is from The Little Market.

    So, make a plan, bake four large loaves of this Roasted Pumpkin Olive Oil Quick Bread, eat one, and wrap up and freeze three. You will then be ready for anything!

    Roasted Pumpkin Olive Oil Quick Bread loaves 4
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    Roasted Pumpkin Olive Oil Bread

    You can use either fresh pumpkin that you've roasted or, for simplicity, use canned pumpkin.
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Bread, Dessert, Snack
    Cuisine: American
    Keyword: Autumn, Fall Food, Gift wrap, Halloween, Roasted Pumpkin Olive Oil Bread, Thanksgiving
    Servings: 4 loaves
    Author: Anna

    Ingredients

    • 4 cups pumpkin puree, canned or fresh roasted
    • 3 cups sugar
    • 2 eggs
    • 1 cup olive oil, or vegetable oil
    • 5 cups all-purpose flour
    • 4 teaspoons baking soda
    • 4 teaspoons cinnamon
    • 1 teaspoon ground cloves
    • 1 Tablespoon salt
    • 2 cups raisins or nuts or chocolate chips...or a combo!, optional
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    Instructions

    • Preheat oven to 350ºF.
    • Grease and sugar 4 9" loaf pans; or you can use 8 small loaf pans for gifting. Set aside.
    • In a large bowl stir together the pumpkin, sugar, eggs, and olive oil, until well combined. In my KitchenAid I used the lowest "Stir" setting. Or you can just stir it together with a large fork. No mixer needed!
    • In a separate bowl whisk together the flour, baking soda, cinnamon, cloves, and salt.
    • If using, add the raisins and/or nuts now to the flour mixture and stir to coat well with the flour.
    • Mix half of the flour mixture into the pumpkin mixture, until combined; then mix the other half in. I used my KitchenAid on 4 for this step. Or just stir it together.
    • When the ingredients are all well combined, fill each loaf pan about halfway up and spread the batter flat on top. (If you don't have 4 loaf pans, fill one or two and bake, then cool for 10 minutes, remove the bread and refill the pans and bake.)
    • Bake in preheated oven. The large loaf pans should take about an hour. The smaller pans will take 40 - 45 minutes. They are done when a knife inserted in the center comes out clean.

    Notes

    Gr8 Do Ahead Tip:

    Use 8 small loaf pans and freeze for up to 2 months. Wrap them in plastic wrap then put into freezer bags. You will be happy to have this part of your holiday baking done ahead of time!
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    sm 11/19/18

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