Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup pumpkin puree
1 cup granulated sugar
1/2 cup TAO Olive Oil (e.g. Extra Virgin or Orange Pressato)
2 large eggs
1/4 cup TAO Balsamic Vinegar (e.g. Cinnamon Pear or Maple)
1 1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350°F. Grease and flour a 9 x 5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, whisk together the pumpkin puree, sugar, olive oil, eggs, balsamic vinegar, and vanilla extract until smooth.
Gradually stir in the dry ingredients, mixing until just combined.
Pour the batter into the prepared loaf pan, and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.