Im feeling gourd about these… I made Olive Oil Pumpkin Bread in fun fall shapes 🎃🍁 By using the pan that I did, they turned out more like muffins. So that’s what I’m calling them. I usually look at recipes as a guideline. To be a bit healthier, I lightened up on the sugar, but then decided to get a lil crazy and add chocolate chips. You could also add nuts if that’s your cup of tea, feel free to follow your heart.
Ingredients:
1 can of pumpkin puree
1 large eggs
1 cup sugar
1/ 2 cup olive oil
1 teaspoon Watkins Organic Ground Nutmeg
1 teaspoon Watkins Organic Ground Cinnamon
1 teaspoon Watkins Organic Ground Cloves
1/ 2 teaspoon kosher salt
1 cup all-purpose flour
1/ 2 teaspoon baking soda
Directions:
- Preheat oven to 350F degrees. Butter or parchment a 9×5 inch loaf pan, or in my case fun fall shaped pan.
- In a large bowl, blend pumpkin puree, eggs and sugar with a mixer until well combined. Add olive oil and mix until fully incorporated.
- Add nutmeg, cinnamon, cloves, salt, flour, and baking soda to a medium bowl and whisk to combine.
- Add flour mixture to wet ingredients and stir with a spoon until just combined. Pour the batter into the prepared pan and bake for about 20 minutes, it’s always a good idea to do the toothpick check. Allow to cool completely.
Christine & Co 