Floating Olive Branch
Pumpkin and Ginger Loaf


2 1/2 cups all-purpose flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1 1/2 teaspoons Fleur de Sel 

2 teaspoons ground cinnamon 

1/2 teaspoon ground nutmeg 

1/8 teaspoon ground cloves 

1 cup brown sugar 

1/2 cup granulated sugar 

2 eggs

1 15oz can pumpkin 

1/2 cup Ginger Olive Oil 

1/4 cup Blood Orange Olive Oil 

3 tablespoons raw pumpkin seeds or pepitas 



Preheat oven to 315°F, lightly spritz a large loaf pan with cooking spray, and line with parchment. Place flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, brown sugar, and granulated sugar in a large bowl, whisk to combine. In a separate bowl, add eggs, pumpkin, ginger olive oil, and blood orange olive oil. Sprinkle the dry mix into the bowl with the wet mixture and whisk to combine. Transfer the batter to the prepared loaf pan and sprinkle the top of the batter with pumpkin seeds. Place the pan in the oven and bake for 60-80 minutes or until cooked through (stick a toothpick in the center of the loaf, if the toothpick comes out clean the loaf if done). Remove from the oven and set aside to cool on a wire rack. Make sure the loaf has completely cooled before slicing and serving.