This unique twist on a fall favorite creates an incredibly moist and delicious treat that is hard to resist.
1 1/2 cups sugar
1/2 cup Sutter Buttes Blood Orange Olive Oil
2 large eggs
1/2 cup pumpkin puree
1 1/2 cups all purpose flour
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup coarsely chopped walnuts or roasted pumpkin seeds
Preheat the oven to 350°. Butter and flour one 9x5x3-inch loaf pan. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts or pumpkin seeds if desired.
Spoon batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to a rack and cool for 10 minutes. Using a sharp knife, cut around the edges of the pan to losen the loaf. Turn the loaf out onto the rack and cool completely.