September 29, 2022
It’s pumpkin spice season, which a) should surprise no one, b) delights many, and c) elicits eye-rolls from others. Fall’s favorite flavor has plenty of fans, but perhaps just as many haters.
Sure, you might not be partial to pumpkin spice, but is that really any reason to yuck someone’s yum? Shouldn’t you be able to love what you love, without apology and free from judgment?
Few people bring as much unapologetic love and infectious joy to food as Dan Pelosi. A passionate cook and social media sensation (you may know him as @GrossyPelosi), Pelosi brings a celebratory air to every dining experience, from a multi-course meal to a bodega bagel. Whether he’s putting his spin on a family recipe, ordering enthusiastically at his favorite NYC restaurants, or sharing a meal with loved ones, Pelosi has fun with food, and his joy makes you want a bite.
This fall, we invite you to cozy up to your pumpkin cravings—starting with this classic pumpkin bread Pelosi created just for us. And if you’re not a pumpkin spice person, no doubt someone in your life is, so why not make them a loaf? It’s what Pelosi would do.
“I am a firm believer that all easy peasy quick breads need to be frosted, drizzled, or sprinkled with something sweet! Quick breads, like this perfectly moist and spicy pumpkin girl, tend to be on the less-sweet side of baking, which is a side I am less excited to be on, despite my love of the genre. That brings us to the star (if I say so myself) of the show: the olive oil drizzle! While completely optional, I do believe after one taste you won’t know how you lived without it. Smooth and creamy, sweet and spicy, it’s the perfect addition to your pumpkin spice lifestyle.” —Dan Pelosi, aka @GrossyPelosi
Yield: 1 loaf
For the bread:
1 cup cane sugar
1/2 cup extra virgin olive oil
1 teaspoon vanilla extract
1 15 oz can pumpkin puree
2 cups all-purpose flour or gluten-free all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3 tablespoons pumpkin pie spice
For the olive oil drizzle:
1/4 cup confectioner’s sugar
1/4 cup olive oil
Flaky sea salt, for topping
Preheat your oven to 350 degrees.
In a large bowl, mix 1 cup granulated sugar, 1/2 cup olive oil and 1 teaspoon vanilla extract. Whisk together until light and fluffy. Add 2 eggs and 1 15-ounce can of pumpkin to the bowl. Whisk to combine.
In a separate bowl, add 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt and 3 tablespoons pumpkin pie spice. Mix to combine. Add dry ingredients to wet ingredients and mix to combine.
Grab your loaf pan and spray it with baking spray. Line the pan with a sheet of parchment that is cut to the width of the long side of your pan. Leave extra flaps of parchment over the long side of the pan. (These will be handles that make getting the bread out of the pan a cinch!)
Place your batter into the loaf pan, spreading it evenly. Place in oven for 60 minutes, or until a knife comes cleanly out of the bread. Remove from oven and let cool.
While your bread cools, make the olive oil drizzle. Add 1/4 cup confectioner’s sugar to a small bowl. Slowly whisk in up to 1/4 cup of extra virgin olive oil, stopping when you have a smooth drizzle consistency (you may not need the entire 1/4 cup of olive oil). Set aside.
Let bread cool completely, then have fun drizzling away! Slice and serve.
Note: Store your bread in an airtight container or bag at room temperature to keep it fresh. Your bread will freeze really well (without drizzle) if tightly wrapped to avoid freezer burn. To defrost, leave on the counter top overnight and then add drizzle.
For more from Dan Pelosi, including a wealth of recipes, product recommendations, and clever tips, follow @grossypelosi on Instagram and visit www.danpelosi.com.
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