Our citrusy vinaigrette recipe using our blood orange extra virgin olive oil.
This pumpkin bread is a two for one special; you get the benefit of incorporating a good for you fat and you get a lovely taste of orange essence in this loaf. By using the whole fruit fused blood orange extra virgin olive oil, the orange flavor is just right and not too overbearing.
What you’ll need:
1 cup unbleached flour
1/2 cup whole wheat pastry flour (or only unbleached flour may be used)
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1 cup pumpkin puree
1/2 cup brown sugar
1/4 cup honey
Preheat oven to 350°F. Grease a 9 x 5 loaf pan with olive oil and set aside.
Mix flour, baking powder, cinnamon, ginger, and nutmeg in a bowl. In another bowl, beat together blood orange olive oil, brown sugar, honey, and eggs really well. You may use a cake or electric mixer. Add the dry ingredients to the wet ingredients in the bowl. Gently combine the ingredients together being careful not to overmix. Be sure to capture all the flour when mixing. Pour batter into greased loaf pan, spreading evenly. Bake in oven for 45 – 50 minutes or until a tester comes out clean. Remove from oven and transfer to wire rack to let it cool for 10 minutes. Then remove loaf from pan and allow it to completely cool. Slice and eat!