PUMPKIN–OLIVE OIL BREAD

I have vivid holiday memories of countertops lined with cookies and bars, candy and breads. My mom would spend many of our vacation days baking goodies for the neighborhood, sending my sister and me off Christmas Eve morning to deliver them. On our way we would fight over who got to hold the prettiest bundle, and at some point one of us would always fall on the snowy sidewalk. Every door swung open to reveal a smiling face, exclaiming delight at my mom’s fresh-baked pumpkin bread, while handling us their sweet offerings of Christmas cheer. The recipe, minus the olive oil, is from our old church cookbook It’s a loaf that I now share with neighbors on my own street. makes two 8-inch loaves

3 cups (426 g) all-purpose flour

1½ teaspoons ground cinnamon

¾ teaspoon ground ginger

½ teaspoon grated nutmeg

2 teaspoons baking soda

1 teaspoon salt

4 large eggs

1½ cups (297 g) granulated sugar

1½ cups (297 g) packed brown sugar

½ cup olive oil

8 tablespoons (113 g) unsalted butter, melted and cooled

2 teaspoons pure vanilla extract

One 15-ounce (425 g) can unsweetened pumpkin puree

1½ cups (171 g) pecan halves, toasted and chopped

Adjust an oven rack to the lower middle position. Preheat the oven to 350°F. Grease two 8 by 4-inch loaf pans and line each with a parchment sling.

In a medium bowl, whisk the flour, cinnamon, ginger, nutmeg, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the eggs on medium-high until pale yellow and doubled in size, 2 to 3 minutes. Add the granulated and brown sugars and beat on medium for 2 minutes. Add the oil, butter, vanilla, and pumpkin and mix on low until incorporated. Scrape down the sides of the bowl and add the flour mixture. Mix on low until combined and no lumps remain. Add the pecans and mix on low until just combined.

Divide the batter equally into the prepared pans and bake 50 to 60 minutes, until a wooden skewer or toothpick inserted in the center comes out clean. If the tops of the loaves brown too quickly, lay a piece of aluminum foil over them.

Transfer the pans to a wire rack and let cool for 20 minutes. Using the parchment sling, lift the loaves out of the pan, peel off the paper, and let the bread finish cooling on the wire rack.