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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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cake, pumpkin

Olive Oil Pumpkin Bread

(Fine Cooking, October/November, 2011)

Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants. Pumpkin seeds are an optional topping here, but they add a nice crunch.Read Baking with Olive Oil to learn how you can swap in olive oil for melted butter or vegetable oil in many muffin and quick bread recipes.
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Pumpkin Cake with Brown Butter Icing

(Martha Stewart Living, November, 1998)

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On November 23, 2010, 7:46 am Antonette said:

Great recipe! Easy to follow, delicious and moist.


Pumpkin-Apple Streusel Cake

(Bon Appétit, October, 2001)

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Pumpkin-Spice Bundt Cake

(Cooking Light, October, 1997)

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Warm Pumpkin Cake

(Food & Wine, November, 2005)

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