Sweet Olive Oil Pumpkin Bread

Sweet Olive Oil Pumpkin Bread (V)*

In the mid 1800s, nearly a quarter of a million immigrants from Ireland came to America to escape the Irish Potato Famine. As luck would have it, they also brought what later became one of most honored traditions in America.

Jack-O-Lanterns originally were carved from a turnip, gourd, potato or beet. They were then lit with a candle or a burning lump of coal. These lanterns represented the souls of those who had gone before. The Irish believed that the lanterns protected them from any evil spirits that may have been hanging out and about. Here in America Turnips or gourds were not such a hot commodity, but pumpkins were. So the Pumpkin became the de facto Jack O Lantern as well as famous around the world as the symbol of Halloween.

Who doesn’t love Halloween? All those cute kids, creative costumes, candy, and spook alleys. And… the pumpkins, oh… those adorable pumpkins. They seem to be everywhere! There seems to be gazillion things to with a pumpkin. There is even a rock band named The Smashing Pumpkins. However, my favorite use for a pumpkin is to bake a delicious loaf of soft and savory pumpkin bread.

Try my delicious pumpkin bread made with heart healthy olive oil and you are sure to enjoy a delicious Halloween. Not to mention …., there will be no evil spirits in your kitchen!!!

Sweet Olive Oil Pumpkin Bread

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup pure olive oil

1 Tablespoon molasses

1 teaspoon pure vanilla extract

2/3 cup water

2 cups white sugar

1 cup brown sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Spray three 7×3 inch loaf pans bread pans with olive oil cooking spray.

2. In a large bowl, mix together pumpkin puree; eggs, olive oil, molasses, vanilla water and sugar and brown sugar. Until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

* Vegan

© Micki's Kitchen- Micki Sannar 2011

Micki Sannar grants permission for her amazing recipes to be passed from friend to friend in print or on the web. While these recipes may be shared without prior approval, Micki requests that an e-mail notification that includes the URL or print page where the excerpt is being used be sent to Micki@oliveoildesserts.com . Use of Micki’s recipes, quotes, images, or any other written text, may be distributed through publication only for purposes of promoting Micki’s books and blog style recipe groups, and with no changes, editing, or additions whatsoever. The following statement must be included at the end of the selected recipe taken from Micki’s Web site, Facebook page, Twitter account, and so forth: Copyright © year of publication by Micki Sannar. All rights reserved.

Mini Lemon Cakes with Basil Syrup

Mini Lemon Cakes with Basil Lemon Syrup

As we are deep into what I like to call the dessert months, I am excited to share new recipes with you. And as always, I am busy converting recipes from delicious originals into fantastic healthier versions.

Why eat unhealthy desserts when healthier versions taste even more fantastic, and are healthier for you?

Today’s recipe is a favorite of my friend and local celebrity, Chef Bryan Woolley. I converted his recipe with him on Chef’s Stage at the Utah Home and Garden Show a couple of seasons ago! I really have a great time cooking with Bryan, and he really enjoyed the taste of a healthier version of one of his signature recipes.

And when someone tells you that desserts cannot be made with olive oil, or whole grains, you just make this little yummy for them, and KNOCK THEIR SOCKS OFF!!!

Mini Lemon Cakes with Lemon Basil Syrup

Cake Ingredients:

1/3 cup pure or Meyer Lemon extra virgin olive oil, plus 2 Tbsp

¾ cup whole wheat pastry flour. plus additional for dusting

2/3 cup plus ¼ cup sugar

¼ tsp salt

3 large eggs, separated, at room temperature for 30 minutes

2 tbsp fresh lemon juice

1 tbsp lemon zest

Syrup Ingredients:

1 ¼ cups sugar

1 ½ cups water

1 strip fresh lemon zest

½ cup fresh lemon juice

8 large fresh basil sprigs

Preparation:

1. Put oven rack in middle position in a preheated 350°F oven. Generously brush 8 muffin cups with olive oil. Dust cups with cake flour, knocking out excess. Spray entire pan with olive oil cooking spray.

2. Beat together olive oil, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, and then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.

3. In a separate mixer bowl, beat egg whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, and then beat until whites just hold stiff peaks. Stir 1/4 of whites into yolk mixture to lighten, and then fold in remaining whites gently but thoroughly. Adding 1/4 of the egg whites will lighten the batter just a bit.

4. Spoon batter into 8 prepared muffin cups. Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.

Make sure to oil and flour the pan really well, these babies stick like no other.

To make syrup:

5. Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve or very fine strainer, into a bowl, pressing on and then discarding solids. Cool to room temperature.

For dessert assembly

6. Drizzle about a tablespoon of the syrup on a plate. Place mini cake in the center. Dust with Powder sugar, a dollop of light vanilla bean ice cream (optional), and a sprig of fresh basil.

Just another tip when photographing your masterpiece, make sure your nice camera is charged, so that you do not have to use your cheapo!!!

For other recipes using olive oil instead of unhealthy fat, check out my cookbook, Olive Oil Desserts at Fine Booksellers everywhere

or visit www.oliveoildesserts.com to learn more!!!