Blood Orange Pumpkin Bread
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 2/3 cup sugar 2/3 cup Blood Orange Olive Oil
2 teaspoons vanilla
3 cups all-purpose or whole wheat flour
1/2 cup coarsely chopped nuts, if desired (toasted before adding really kicks this recipe up a notch.)
1/2 cup raisins or dried cranberries, if desired
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
pumpkin seeds for garnish (if desired)
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms with olive oil or line with parchment paper of 2 loaf pans.
Stir together pumpkin, sugar, Blood Orange Olive Oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cover with foil upon removing from oven. This steaming process makes it extra moist and allow to cool. Loosen sides of loaves from pans and slice. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
COOK'S NOTE* These can also be made into muffins. The cooking time will decrease to 20-25 minutes. Test with a toothpick for doneness.