Pecan Pumpkin Bread

A sweet treat for any occasion!

Ingredients

  • ¼ cup1-½ cups all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground allspice

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ½ cup granulated sugar

  • ½ cup light brown sugar

  • ½ cup Grove 45 Special Selection Extra Virgin Olive Oil

  • 2 large eggs

  • 1 cup pumpkin puree

  • Zest of ½ orange

  • 1 teaspoon pure vanilla extract

  • ½ cup chopped pecans

  • 1 cup powdered sugar

  • Zest of ½ orange

  • Juice of ½ to 1 orange as needed

Instructions

  • Preheat oven to 350F degrees.

  • Grease a Bundt pan and set aside.

  • Place flour, baking soda, baking powder, salt and spices in a bowl and stir well to combine.

    Set aside.

  • In a mixing bowl, whisk together sugar, brown sugar and Grove 45 EVOO until well blended.

  • Add eggs, pumpkin and vanilla and whisk until thoroughly incorporated.

  • Add the flour mixture to the pumpkin mixture and, using a wooden spoon, stir until combined.

    Stir in pecans and let batter stand 15 minutes.

  • Pour batter into the previously prepared Bundt pan.

  • Bake for 45 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

  • Remove from oven and transfer to cooling rack.

  • Cool in pan for 10 minutes; turn bread out onto the rack to cool completely.

  • Prepare glaze by combining powdered sugar, zest of orange and juice until “drizzle” consistency.

  • When bread is completely cool, drizzle with glaze as desired. Enjoy!

Carolina Mejia