Pumpkin Bread with Blood Orange Olive Oil

Serves 8

Ingredients:

• ¾ cup whole wheat flour
• ⅔ cup unbleached all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground nutmeg
• ¼ teaspoon table salt
• 2 large eggs
• 1 cup canned pumpkin puree
• ½ cup packed light brown sugar
• ⅓ cup More Than Olives Blood Orange Olive Oil
• ⅓ cup honey

(OPTIONS: add nuts, raisins, dried cranberries, cinnamon, white, or chocolate chips)

Directions:
Heat oven to 350 degrees. Brush a 9×5 inch loaf pan with olive oil.

In medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg and salt. In a large bowl, whisk the eggs, add the pumpkin, sugar, olive oil and honey until well blended. In 2 batches, add the dry ingredients into the pumpkin mixture, stirring just until evenly blended. Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter.

Bake on center rack until a wooden skewer inserted in the center comes out clean, 35-45 minutes. Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.