1 cup Oliviers&Co Everyday Extra Virgin Olive Oil
1/2 teaspoon Oliviers&Co Salt from Camargue
1 cup honey
3 large eggs
1 16-ounce can butternut or pumpkin puree
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
Preheat oven to 350°F
Prepare the loaf pans. Butter the inside of the two loaf pans & flour them after.
On medium setting, beat honey & olive oil in large bowl until blended. Beat in eggs & pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, natural salt & baking powder into another large bowl. Stir into pumpkin mixture in 2 additions.
Divide batter equally between both floured pans. Put into oven and bake about 60-70 minutes. Using a toothpick, insert into the loaf and remove. If toothpick is clean of batter the loaf is done.
Transfer to racks & cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks & cool completely.