Pumpkin Olive Oil Bread
Soft, moist and simple to make, this no fuss pumpkin olive oil bread is completely irresistible! Packed with pumpkin puree, olive oil, whole wheat flour and plenty of warm spices, it’s a fantastic fall season treat. Dairy free.
Let’s get back to basics today, shall we? In the form of this super simple, super moist and seriously delicious pumpkin olive oil bread.
There’s no fuss, no crumble topping, no glaze or heck, even any mix-ins. But lemme tell you. It couldn’t be more perfect for these cozy November days.
Your house will be filled with the magical scents of sweet cinnamon and warm spices, while you maybe start to decorate the house with all sorts of glittery christmas decorations?
Bakery goodness meets holiday season sparkle. Oh yeah, I’m definitely digging it.
Now, let’s talk about the flavor of this bread. Yes, there are notes of that sort of fruity, grassy aroma that we know and love when it comes to olive oil. But it’s not all wham bam in your face. There, yes. But in a pleasant, background-y kind of way.
And side note – there’s something about the olive oil / pumpkin combo that keeps this bread just so perfectly moist even after a few days. None of that drying out garbage (even if you just keep it loosely wrapped on the counter for about three to four days). Still irresistibly perfect.
It’s lightly sweet, oh-so-soft and pretty darn fantastic all plain on its own.
Tips & Tricks For This Olive Oil Pumpkin Bread
- Please be sure to stick with the white whole wheat flour here – don’t use regular whole wheat flour instead. It will make the loaf heavier and just won’t behave in the exact same way.
- When measuring out your flour, scoop it into the measuring cup with a spoon and then level off. Don’t dunk the cup directly into the bag as you’ll likely use too much.
- Let’s talk about the pumpkin puree. Measure it out using dry measuring cups. The puree won’t level off correctly if you use the liquid kind instead.
- Finally, all ovens are slightly different in terms of bake time. Yes, I totally say this a lot. But, well, truth. Check for doneness with a cake tester to see if your bread is d.u.n done
Additional Olive Oil Dessert Recipes You Might Enjoy!
- Dairy Free Brownies
- Olive Oil Banana Bread
- Dairy Free Carrot Cake
- Chocolate Almond Olive Oil Cake
- Orange Poppy Seed Zucchini Bread
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 cup white whole wheat flour
- ½ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup coconut sugar
- 1 large egg
- 1 large egg yolk
- ½ cup extra-virgin olive oil
- 1 ⅓ cups pumpkin puree (not pumpkin pie filling!)
- 1 ½ teaspoons vanilla extract
- 1 tablespoon raw pepita seeds, roughly chopped (optional)
- Preheat the oven to 325ºF. Grease a 9×5 inch loaf pan with nonstick spray and set aside.
- In a large bowl, whisk together the white whole wheat flour, all-purpose flour, cinnamon, ginger, nutmeg, cloves, baking soda and sea salt.
- In a medium bowl, whisk together the coconut sugar, egg and egg yolk until well combined. Add in the olive oil, pumpkin puree and vanilla and whisk again until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (don’t over-mix!). Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle with the pepita seeds (if using).
- Bake for about 55 to 60 minutes, or until a cake tester inserted into the middle comes out clean. Set the pan on a wire rack and allow to cool completely before removing / slicing!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 277 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 56mg Sodium: 305mg Carbohydrates: 38g Fiber: 5g Sugar: 16g Protein: 4g