This olive oil pumpkin bread tastes like Fall! It’s super soft and moist, thanks to the pumpkin puree and olive oil. Serve it with our homemade glaze for the perfect snack or dessert!
This recipe was developed in partnership with Maison Orphee.
Olive Oil Pumpkin Bread Ingredient List
- Flour: I like to mix white all-purpose flour with wheat flour for a healthier version. You can also make it only with all purpose flour if that’s what you have on hand.
- Pumpkin puree: there’s no pumpkin bread without pumpkin puree 😉
- Olive oil: we use Maison Orphee’s extra virgin olive oil delicate for its fresh and sweet taste. Plus, it will give the bread an amazing texture!
- Spices: a mix of cinnamon and pumpkin spices.
- Maple syrup: to sweeten the bread. We also add brown sugar as well.
- Powdered sugar: To make a beautiful glaze on top!
Homemade Pumpkin Puree or Store-bought?
Both work! Pumpkin puree costs between $5-$8 per can… so it will be cheaper to make your own, but it will take you more time!
- Store-bought pumpkin puree: you can easily find it in most grocery stores during the autumn season.
- Homemade pumpkin puree: Cut the pumpkin in half and discard the seeds. Place on a baking pan at a 400F oven and bake for 45-60 minutes, until tender. Remove the flesh with a spoon and place in a food processor. Blend until you get a creamy texture.
What are Pumpkin Spices?
You can buy a pumpkin spice mix or make it yourself, you’ll need 4 spices:
- Nutmeg
- Ground ginger
- Cloves
- Allspices
Tips for a Super Moist Olive Oil Pumpkin Bread
- If you have time, I suggest you sift the flour and brown sugar. This way, you get the lumps out of the flour and will obtain a better texture.
- Use a toothpick to check if your bread is cooked through. Remember, that the cooking time may vary from an oven to another.
- When mixing the dry ingredients to the wet ingredients, don’t overmix the batter. This will result in a dense, rubbery loaf.
Super Moist Olive Oil Pumpkin Bread
8
servings15
minutes45
minutes1
hourThis olive oil pumpkin bread tastes like Fall! It’s super soft and moist, thanks to the pumpkin puree and olive oil. Serve it with our homemade glaze for the perfect snack or dessert!
Ingredients
1 ¼ cup of white all purpose flour
½ cup of whole wheat flour (or swap for white all-purpose flour)
2 tsp of ground cinnamon
1.5 tsp of pumpkin spice mix or: ½ tsp of ground nutmeg, ½ tsp of ground ginger, ¼ tsp of ground cloves and ¼ tsp of allspice
1 tsp of baking soda
¼ tsp of salt
2 eggs, room temperature
1 ½ cup of pumpkin puree (store-bought or homemade)*
⅓ cup of brown sugar
⅓ cup of maple syrup
¼ cup of milk (plant-based or cow milk)
1 tsp of vanilla extract
- Glaze
1 cup of powdered sugar
2 tbsp of water
Optional: diced nuts to garnish (pecans, walnuts, pepitas, etc.)
Instructions
- Preheat the oven to 350F and place the grill in the middle. Use a 9×5 bread pan and place on parchment paper.
- In a bowl, mix the dry ingredients: flour, cinnamon, pumpkin spices, baking soda and salt.
- In another big bowl, whisk the eggs with the pumpkin puree and the olive oil. Add the brown sugar, maple syrup, milk and vanilla extract. Mix until you get a homogenous texture.
- Combine the wet ingredients to the dry ingredients.
- Transfer the batter to the bread pan and spread evenly. Bake for 45- 60 minutes. Use a toothpick to check if your bread is cooked through.
- Let it rest for 5 minutes and remove the bread from the pan. Let it cool down completely on a cooling rack or a plate.
- Prepare the glaze by combining all the ingredients together. Spread the glaze on top of the bread and garnish with nuts of choice. Place the pumpkin bread in the fridge for 10 minutes so that the glaze can set. Cut into slices and enjoy!
Notes
- Store-bought pumpkin puree: you can easily find it at the grocery store. You will find it canned on the shelves.
- Homemade pumpkin puree: Cut the pumpkin in half and discard the seeds. Place on a baking pan at a 400F oven and bake for 45-60 minutes, until tender. Remove the flesh with a spoon and place in a food processor. Blend until you get a creamy texture.
