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Pumpkin-Olive Oil Bread from The Vanilla Bean Baking Book

Published Date
Author Aimee

by Aimee

This week has been unusually busy for me and I’m five days away from a big deadline with my next book, so I am sorry to say I won’t have a new recipe for you this week.

That is sometimes how the business of blogging goes: freelance work and publishing projects ebb and flow, occasionally taking precedence over blog posts.

However, I can promise that I have big plans for the holidays and you are sure to love what is coming. Recipes, round-ups, cookbook recommendations, and perhaps even a giveaway or two are all in the works – just as soon as I make that pesky deadline.

To break up the long work days, Clara and I play in the kitchen together on an occasional baking project, like this lightly-spiced pumpkin olive-oil bread.

Pumpkin Olive Oil Bread || Simple Bites

On a recent chilly fall day, I roasted the last of the pumpkins and we gathered ingredients on the counter for a cake. I was inspired by a new cookbook that is out from one of my favourite reads, the award-winning The Vanilla Bean Blog. Sarah is a supremely talented baker and her first cookbook is absolutely stunning.

The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics is filled with recipes for today’s baker, simple and modern, yet laced with nostalgia. It is quite exquisite, both in tone and beauty, for Sarah is also a gifted writer and photographer.

We’re Facebook friends, so I can honestly say that she has been testing these recipe for the past two years. It’s been torture to watch, but finally her book, arrived in my kitchen and we wasted no time cracking the cover.

I’ve bookmarked many, many recipes to try, but this Pumpkin-Olive Oil Bread was first on the list for obvious reasons. We baked it off in mini loaf pans, and while it filled the house with an honest-to-goodness pumpkin-spice scent, we mixed up hot cocoa to accompany the bread.

Pumpkin Olive Oil Bread || Simple Bites

After-school snack was particularly special that day – and several days since, as the recipe makes a generous amount. And how delicious! This loaf will certainly be replacing our favourite zucchini bread for the winter months as a lunchbox staple and accompaniment to afternoon tea.

For perfectly reasonable publishing limitations, I am not permitted to share the recipe online (this is pretty standard for new cookbooks) but do ask for Sarah’s cookbook in your local independent bookstore or add it to your Christmas list. And at the time of writing this, the book is discounted on both Amazon and Indigo…

Congratulations on a beautiful baking book, Sarah. I’m certain this sweet bread is just the first recipe of many that we will come to love as we bake our way from cover to cover.

Pumpkin-Olive Oil Bread from The Vanilla Bean Baking Book

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