Olive Oil Pumpkin Bread! This bread is moist, flavorful and so delicious! No butter but olive oil instead! So incredible!
Friends, have you baked with olive oil before? It’s so lovely. I love using olive oil for breads and cakes. Olive oil can add flavor, moisture, and health benefits to baked goods! Olive oil is a “good” fat that contains antioxidants and vitamin E, which can help keep baked goods fresh and add a heart-healthy boost. Olive oil also contains monounsaturated fat, which can help reduce inflammation. You can use olive oil in place of melted butter in many recipes, such as for muffins, quick breads, brownies, and granola. You can also use olive oil in pizza dough to help liquify the dough and add flavor.
Here’s my olive oil cake recipe. It’s so good!
I don’t know about you but we are pretty stocked with canned pumpkin right now. I always try to have at least 2 cans in case I want to bake pumpkin bread. For me, it’s not fall without it. And I just love the smell of pumpkin, cinnamon and nutmeg. So delightful!
I am in love with the brown sugar and pumpkin seed topping here. It’s super simple but still impressive and delicious! Make this bread and let me know what you think! Moist, delicious and flavorful! I think you and your family will love it!
Olive Oil Pumpkin Bread
Equipment
- 9 x 5 loaf pan
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon all spice or cloves
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 oz.) can pumpkin pureé or pure pumpkin
- 1 to 1 1/2 cups white granulated sugar*
- 3/4 cup olive oil extra virgin
- 2 tablespoons dark brown sugar
- 2 tablespoons pumpkin seeds + more if needed
Instructions
- Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray. Line pan with parchment, leaving some overhang on both long sides so you can easily pull out the bread later.
- Using a medium sized bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, kosher salt, baking powder and baking soda. In a separate bowl, whisk the eggs, vanilla extract, add in the pumpkin purée and the sugar and whisk/stir until all combined.
- While whisking, pour in the olive oil, whisking continuously until well combined. Stir the dry ingredients into the wet until completely combined, but do not over mix.
- Pour the batter into prepared loaf pan and top with the brown sugar and pumpkin seeds. Bake in your oven until a toothpick inserted into the middle of the loaf comes out clean, for about 60 to 70 minutes.
- Let cool in the pan for 15 minutes. Remove from loaf pan and cool the loaf completely on a wire rack. Slice, serve and enjoy!
Notes
Adapted from Not Without Salt
This pumpkin cake looks so delicious. I wanted to make it as soon as I saw the recipe you shared. It really looks delicious!