ROSEMARY OLIVE OIL PUMPKIN BREAD

Celebrate the flavors of fall with this flavorful pumpkin bread, perfect for sharing during crisp and cozy days.

Makes: 10 Servings |  Preparation Time: 15-20 minutes

Ingredients - Bread

• 2 cups all-purpose flour
• 1 teaspoon baking soda 
• ½ teaspoon baking powder 
• ½ teaspoon salt 
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg 
• ¼ teaspoon ground cloves 
• ¼ teaspoon ground ginger 
• 1 cup pumpkin puree
• 1 cup granulated sugar
• ½ cup la Panza Extra Virgin Olive Oil 
• 2 large eggs 
• 1 teaspoon vanilla extract 

Ingredients - Olive Oil Drizzle

• ¼ cup La Panza Extra Virgin Olive Oil
• 2 tablespoons honey
• 1 teaspoon fresh rosemary, finely chopped 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. In a separate large bowl, whisk together the pumpkin puree, granulated sugar, La Panza Extra Virgin Olive Oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredient mixture to the wet mixture and stir until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. Baking time might vary, so keep an eye on it.
7. While the bread is baking, prepare the olive oil drizzle. In a small bowl, whisk together the extra virgin olive oil, honey, and chopped rosemary until well combined.
8. Once the bread is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
9. Once the bread is completely cooled, drizzle the prepared olive oil mixture over the top of the bread.
10. Slice and enjoy!