Go Back
Print

Olive Oil Pumpkin Bread

his moist olive oil pumpkin bread is made with pumpkin purée, extra virgin olive oil, warm spices, and dark brown sugar for an incredibly tender loaf that's perfect for fall baking.

Servings 8 slices

Ingredients

  • 1/2 cup extra virgin olive oil
  • 2/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup pumpkin purée
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground nutmeg

Instructions

  1. Preheat to 350 degrees. Coat a 9 x 5-inch loaf pan with nonstick spray or line it with parchment paper, leaving an overhang on the long sides to make removing the bread easy after baking.

  2. In a large mixing bowl, whisk together the extra-virgin olive oil, dark brown sugar, granulated sugar, egg, vanilla extract, and pumpkin purée until the mixture is smooth.

  3. Add the flour, baking soda, baking powder, kosher salt, cinnamon, pumpkin pie spice, and nutmeg directly to the bowl.

  4. Stir everything together just until combined with no dry spots remain.

  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

  6. Bake for 50 to 60 minutes. Or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

  7. Let the bread cool in the loaf pan for about 15 minutes. Use the parchment overhang to lift the loaf from the pan, then transfer it to a wire rack to cool completely before slicing.