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updated: 2/28/2012 2:35 PM

Olive Oil Pumpkin Bread

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Vegetable oil spray

cup unsweetened, unflavored applesauce

3 cups unbleached, all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

teaspoon ground cloves

teaspoon baking powder

teaspoon salt

cup olive oil (not extra virgin)

2 cups granulated cane sugar

1 cup packed light brown sugar

3 large eggs

1 can (16 ounces) solid-pack pumpkin (not pumpkin pie filling)

1 cup golden raisins

⅓ cup unsalted pumpkin seeds

Place oven rack in the middle position and heat oven to 350 degrees. Lightly spray bottom and sides of two 9-by-by-3-inch loaf pans.

Place a wire mesh strainer in a deep bowl so the strainer doesn't touching the bottom. Add applesauce to strainer; set aside.

To a large mixing bowl add flour, cinnamon, nutmeg baking soda, cloves, baking powder and salt and whisk together until well combined; set aside.

Add oil and sugars to a stand mixer and beat at medium-high for 1 minute. Measure cup drained applesauce, add to the mixing bowl and mix on medium to medium-high speed for 2 minutes. Add eggs and pumpkin and mix on medium speed about 45 seconds or until combined. Add half flour mixture and mix on low speed until incorporated. Add remaining flour mixture and raisins and mix on low speed until just combined.

Divide batter evenly between prepared pans; sprinkle pumpkin seeds evenly on the top of each loaf. Bake 55 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and cool 10 minutes. Invert pans and cool completely.

Serves 16 (eight per loaf).

@Recipe nutrition:Nutrition values per serving: 348 calories (30 percent from fat), 11.6 g fat (1.8 g saturated fat), 57 g carbohydrates, 1.3 g fiber, 3.4 g protein, 40 mg cholesterol, 80 mg sodium.

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