Oil Infused Recipe : Pumpkin Bread

 
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Tis the season for all things pumpkin! I love baking, especially this time of year! All the breads, cookies, cakes, everything, add your oils instead of spices for an extra flavor boost! -Kristina Carter

INGREDIENTS:

+ 3 1/3 cups all-purpose flour (or GF alternative)
+ 3 cups granulated sugar
+ 1 cup Sweet Cream Olive Oil (I got mine from ampersandoil.com)
+ 2 tsp baking soda
+ 1 1/2 tsp salt
+ 2/3 cup water
+ 4 eggs, beaten
+ 1 15oz can of Pumpkin
+ 6 drops Nutmeg Vitality
+ 2 drops Cinnamon Bark Vitality
+ 1 drops Orange Vitality
+ 1 drop Clove Vitality

INSTRUCTIONS:

1. Heat oven to 350 degrees
2. Beat sugar, oil and eggs together.
3. Beat in flour, baking soda and salt.
4. Stir in water and pumpkin. Don't use a mixer for this step, just stir it in.
5. Stir in essential oils. Mix well.
6. This makes 3 loaf pans. Bake in 3 separate loaf pans at 350 degrees for 1 hour or until a toothpick comes out clean.
7. Let stand in pans for 10-15 minutes then remove and place on a wire rack to cool.
8. Let them cool completely before serving or storing.

You can freeze the extra loaves or give them as gifts with a little cellophane and raffia tied around it! Such a cute and yummy gift!

What is your favorite thing to bake with oils? Share in the comments and tag a friend who’d love this recipe!