Olive Oil Pumpkin, Carrot, and Zucchini Bread

Makes 3 small loaves, or 4 minis (but don’t fill them too full.)

4 large eggs, at room temperature

1 cup LunaOlivo Arbequina Oil

1/2 cup water

2 cups pureed pumpkin (I used canned)

2 1/4 cups sugar

1 1/2 tsp salt

1 tsp freshly ground nutmeg

1 tsp ground cinnamon

1 tsp ground cloves

1/2 tsp ground ginger

2 tsp baking soda

3 1/3 cups sifted all purpose flour

1/2 cup grated zucchini

3/4 cup grated carrots

1/2 cup golden raisins (optional)

1/2 cup walnut or pecan pieces (optional)

Preheat the oven to 350°F. Grease your pans with olive oil.

In a large mixing bowl, beat the eggs. Add the olive oil, water, pumpkin, and sugar and whisk to combine well.

Add salt, nutmeg, cinnamon, cloves, ginger, and baking soda, and continue whisking until well blended. Add the flour and stir into the wet ingredients using a spatula or wooden spoon until just combined. Stir in zucchini, carrots, raisins and nuts if using.

Pour into prepared loaf pans—do not fill more than 2/3 full as batter will rise. Bake for 45 minutes to an hour, or until cake tester inserted into the center comes out clean. Cool on a rack for ten minutes before removing from pan to cool completely. (You might need to run a knife around the edges.) Keep tightly wrapped, or freeze to enjoy later.