Pumpkin-Olive Oil Bread

I love to make this special twist on pumpkin bread to commemorate the start of the fall season. It always puts me in that cozy, autumnal mood!

This is not your standard pumpkin bread. I love it because it’s a little more savory than typical, thanks to the olive oil – and it’s on the healthier side, making it a relatively guilt-free indulgence. I include a minimal amount of brown sugar, but you can replace that with more honey or maple syrup with great results. Plus, it’s made in just one bowl and you don’t need a mixer! I like to serve it with a drizzle of fine olive oil and a sprinkle of flaky sea salt for the ultimate decadent, yet guilt-free seasonal treat.

Pumpkin-Olive Oil Bread

Pumpkin-Olive Oil Bread

  • 2 cups all-purpose or whole wheat flour (I like white-whole wheat)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon all spice
  • 3/4 teaspoon kosher salt
  • 1 can pumpkin purée
  • 1-1/2 teaspoons pure vanilla extract
  • 1/2 cup raw honey or maple syrup
  • 1/4 cup dark brown sugar
  • 1/2 cup extra-virgin olive oil
  • 2 large eggs, room temperature
  • Pepitas (pumpkin seeds), for sprinkling over top
  • Finishing olive oil
  • Flaky sea salt

Preheat oven to 350 degrees F. In a bowl, whisk together flour, baking soda, baking powder, spices, and salt. Add pumpkin, vanilla, honey and/or maple syrup, sugar, olive oil, and eggs; whisk until just combined.

Pour batter into 1 large loaf pans or 6 mini loaf pans that have been sprayed or lightly coated with olive oil. Sprinkle with pepitas; bake for 15 to 20 minutes for mini pans or 50 to 60 minutes for large loaf pans (depending on the type of pan; my ceramic Le Creuset seems to take longer!), or until a toothpick inserted in the center of a loaf comes out clean.

Serve slices toasted and drizzle with a fine finishing olive oil and sprinkle of sea salt for a special treat.



Pumpkin-Olive Oil Bread

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