• This recipe makes two loaves with one 15 ounce can of pumpkin puree. If you prefer to make one loaf, use ½ a can of pumpkin puree (a scant cup) and refrigerate or freeze the remaining portion for another use. [Note to editor: you could link to the Pumpkin risotto recipe here, as it also uses about 1 cup of pumpkin puree]

This bread tastes even better the next day! If you have time to bake a day ahead of time, the flavors will blend together as the bread cools and sets overnight.

Preheat the oven to 350°F. Lightly grease two loaf pans (8 ½ x 4 ½ inches) and line with parchment paper.

In a large bowl, combine the Colavita Olive Oil, granulated sugar, brown sugar, eggs, pumpkin, orange juice, zest, and vanilla extract. Add the sour cream, and mix until fully incorporated.

Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice, and stir until a few dry streaks remain.

Once the batter is almost fully incorporated, stir in the toasted pecans and chocolate chips, if using, until no dry streaks remain.

Divide the batter evenly among the loaf pans, and sprinkle with coarse sugar if using. Run a lightly greased knife down the center of each loaf–this helps the loaf rise and split evenly. Bake for 60-80 minutes, or until a toothpick inserted into the ceter of the loaf comes out clean.

Cool the loaves in their pans for 10 minutes, then run a thin knife or offset spatula around the edge before removing from the pan. Cool completely before cutting.