It's definitely one of those weeks where I am looking forward to the weekend. I can't wait to sleep in, relax, and grocery shop, which sounds weird, but sometimes there's nothing better than coming home from a big grocery haul and feeling like you're stocked with supplies. My brother is visiting this weekend and I'm looking forward to some sibling time too.
Some things on my list this weekend additionally: conquering a good cinnamon bun recipe and making another pizza! If anyone has a good cinnamon bun recipe, please let me know. I'm also planning on spending a couple hours at the pottery studio, since in my last class I loaded all of my pieces so far to go into the kiln and I'm eager to see how they came out. And I also want to try my hand at the slab roller to make some plates.
Putting olive oil in pumpkin bread might sound weird (at least I thought it did) but it makes it super most and dense! My boyfriend's mom actually gave me this recipe. I've been eating it for years without knowing it was made with olive oil, and when I tried it over the weekend I felt like I hit the jackpot. Add in a cream cheese swirl (my own twist on this) and it's even better.
Preheat oven to 350 degrees F. In a medium mixing bowl, combine dry ingredients, minus sugar. In a large bowl, mix together all of the wet ingredients with the sugar until combined. In parts, add in the dry ingredients to the wet ingredients until everything is smooth.
For the cream cheese layer, combine the cream cheese, sugar and vanilla extract and mix. Grease a 9 inch loaf pan and pour half of the batter into it. Add on the cream cheese layer and swirl a bit but don't swirl too much. Pour remaining batter on top. Bake for 45-50 minutes, or until a knife comes out clean.
Olive Oil Pumpkin Bread
(makes one 9in loaf)
- 1 3/4 cup flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup sugar
- 1/2 cup extra virgin olive oil
- 2 eggs
- 1/3 cup water
- 1 heaping cup of pumpkin
For the cream cheese swirl:
- 1/2 cup softened (but not melted) cream cheese
- 1/8 cup sugar
- 1/2 teaspoon vanilla extract