We’ve always loved how pumpkin bread brings the cozy flavors of fall to life, and our Olive Oil Pumpkin Bread Recipe adds a fresh twist that’ll have you reaching for seconds. By swapping in olive oil, we create a moist, tender loaf with a subtle earthiness that elevates the classic spice blend.
This easy recipe draws from simple ingredients to deliver a healthier alternative without sacrificing taste, perfect for sharing at family brunches or quiet mornings with coffee. We’re confident it’ll become your go-to fall favorite.
Ingredients
For our Olive Oil Pumpkin Bread recipe, we’ve curated a simple yet flavorful list of ingredients that blend seamlessly to create a moist, tender loaf. We order them here as they’ll be used in the preparation process, with prep notes for clarity.
Dry Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light texture, this forms the base of our batter.
- 1 teaspoon baking soda: Use fresh for optimal rise; add this after the flour.
- 1/2 teaspoon baking powder: Combine with baking soda for the perfect lift.
- 1 teaspoon ground cinnamon: Freshly ground if possible, for that warm fall spice.
- 1/2 teaspoon ground nutmeg: Grated from whole for enhanced aroma.
- 1/4 teaspoon salt: Adds balance; mix in with the dry components.
Wet Ingredients
- 1 cup pumpkin puree: Canned or homemade—ensure it’s pure, not pie filling, and at room temperature.
- 1/2 cup extra-virgin olive oil: Our star ingredient, providing moisture and a subtle earthiness; measure precisely for the best results.
- 1 cup granulated sugar: Blended next for sweetness; opt for organic if available.
- 2 large eggs: Room temperature to help emulsify the mixture effectively.
- 1 teaspoon vanilla extract: Pure variety preferred, stirred in last among the wet items.
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans: Toasted for extra crunch, fold in just before baking if desired.
This selection keeps our recipe healthy and accessible, using everyday pantry staples to highlight the unique benefits of olive oil in baking.
Instructions
Now that we have our ingredients gathered, let’s transform them into a moist and flavorful Olive Oil Pumpkin Bread that captures the essence of fall. We’ll walk you through each step with precision to deliver a loaf that’s tender, aromatic, and irresistibly delicious.
Prep Work
First, preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with a light coating of extra-virgin olive oil or non-stick spray for easy release. In a large mixing bowl, whisk together the dry ingredients in this order: 2 cups of sifted all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt until they form a uniform mixture that promises a fluffy texture.
Next, in a separate bowl, combine the wet ingredients: beat 2 large eggs with 1 cup of granulated sugar until light and creamy, then stir in 1 cup of pumpkin puree, ½ cup of extra-virgin olive oil for that subtle earthiness, and 1 teaspoon of vanilla extract until smooth and well-blended. This step infuses the batter with the rich, autumnal warmth of pumpkin and olive oil, creating a scent that evokes cozy evenings.
Gently fold the wet mixture into the dry ingredients using a spatula, stirring just until combined to avoid overmixing—add optional ½ cup of chopped walnuts or pecans here for extra crunch and nutty depth that elevates the bread’s texture.
Baking the Bread
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even rise. Place the pan in the center of the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, allowing the bread to develop a golden-brown crust that crackles delightfully.
As it bakes, the kitchen will fill with the inviting aromas of cinnamon, nutmeg, and pumpkin, signaling a loaf that’s not only visually appealing with its deep orange hue but also tender and moist inside, thanks to the olive oil’s magic.
Cooling and Serving
Once baked, remove the pan from the oven and let the bread cool in the pan for 10 minutes on a wire rack to set its structure. Then, carefully transfer it to the rack to cool completely for another 30-45 minutes, preventing sogginess and ensuring easy slicing.
Slice the cooled bread into thick pieces and serve warm, perhaps with a pat of butter or a drizzle of honey to enhance its subtle earthiness—our Olive Oil Pumpkin Bread pairs perfectly with coffee, offering a comforting, healthful treat that highlights the benefits of olive oil in every bite.
Make-Ahead Tips
We understand that life gets busy, especially during fall baking season, so we’re sharing our top strategies for preparing Olive Oil Pumpkin Bread ahead of time without sacrificing its moist texture or subtle earthy flavors. These tips help maintain the bread’s tender crumb and rich olive oil infusion, making it easy to enjoy fresh-baked goodness whenever you need it.
Preparing the Batter in Advance
To save time on baking day, we recommend mixing the batter up to 24 hours ahead. Simply follow the steps in our recipe up to the point of combining the wet and dry ingredients, then cover the bowl tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator to preserve the freshness of ingredients like pumpkin puree and extra-virgin olive oil. When you’re ready to bake, let the batter sit at room temperature for about 15 minutes to ensure even rising, then proceed with pouring it into the prepared pan and baking as directed.
Baking and Storing the Bread
If you prefer to bake the entire loaf ahead, we suggest cooling it completely on a wire rack after it comes out of the oven. Once cooled, wrap the bread tightly in plastic wrap followed by aluminum foil for extra protection against staleness. For short-term storage, keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days to lock in the comforting aromas of cinnamon and nutmeg.
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Room Temperature | Up to 2 days | Convenient for quick access; maintains soft texture if wrapped well |
| Refrigeration | Up to 5 days | Extends shelf life; prevents moisture loss from olive oil |
| Freezing | Up to 3 months | Preserves flavor and moisture; ideal for batch prepping |
Freezing for Long-Term Enjoyment
Freezing is one of our favorite make-ahead options for Olive Oil Pumpkin Bread, as it keeps the loaf’s golden-brown crust and hearty pumpkin taste intact. Slice the cooled bread into portions for easy thawing, then place the slices on a baking sheet to freeze individually for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container. To reheat, thaw slices overnight in the refrigerator or at room temperature for 30 minutes, then warm in a 350°F oven for 5-10 minutes until the olive oil’s subtle earthiness revives.
Reheating and Serving Suggestions
When it’s time to serve your make-ahead bread, we advise gently reheating it to restore its just-baked warmth. Use a toaster oven or conventional oven at 300°F for 5-7 minutes to bring back the inviting aromas without drying out the tender interior enhanced by extra-virgin olive oil. Pair it with a pat of butter or a drizzle of honey for a cozy treat that highlights the recipe’s health-conscious appeal.
Conclusion
We’ve loved sharing our olive oil pumpkin bread recipe and how it brings a fresh twist to your fall baking. It’s a simple way to enjoy moist, flavorful loaves that fit seamlessly into busy routines.
We’re confident you’ll find this a go-to treat, perfect for cozy mornings or sharing with loved ones. Give it a try and let us know your favorite variations—happy baking!
Frequently Asked Questions
What is Olive Oil Pumpkin Bread?
Olive Oil Pumpkin Bread is a twist on classic pumpkin bread, using olive oil for a moist, tender texture and subtle earthy flavor. It combines fall spices like cinnamon and nutmeg with simple ingredients, making it a healthier option that’s perfect for brunches or cozy mornings.
Why use olive oil in this pumpkin bread recipe?
Olive oil adds moisture and a rich, earthy taste to pumpkin bread, making it healthier than traditional oils or butter. It enhances the loaf’s tenderness without overpowering the spices, promoting a nutritious twist while keeping the bread flavorful and ideal for fall baking.
What ingredients are needed for Olive Oil Pumpkin Bread?
You’ll need dry ingredients like flour, baking soda, baking powder, cinnamon, nutmeg, and salt; wet ingredients such as pumpkin puree, extra-virgin olive oil, sugar, eggs, and vanilla extract; plus optional add-ins like walnuts. This simple list focuses on fresh, health-conscious choices for easy preparation.
How do I make Olive Oil Pumpkin Bread?
Preheat your oven and prepare a loaf pan. Whisk dry ingredients together, mix wet ones until smooth, then fold them together. Pour batter into the pan and bake for 50-60 minutes until golden. Cool before slicing—it’s straightforward and results in a delicious, aromatic treat.
Can I prepare Olive Oil Pumpkin Bread ahead of time?
Yes, mix the batter up to 24 hours in advance and refrigerate it. Bake fresh or prepare the loaf ahead and store it at room temperature for a few days, in the fridge for up to a week, or freeze for months to keep it moist and flavorful.
How should I store Olive Oil Pumpkin Bread?
Store cooled bread in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months. Reheat in the oven or microwave to restore warmth, and pair with butter or honey for the best taste and texture.
Is Olive Oil Pumpkin Bread healthy?
Yes, it uses olive oil for heart-healthy fats, pumpkin puree for vitamins, and minimal sugar, making it a nutritious alternative to traditional breads. With spices and optional nuts, it’s a wholesome option that doesn’t skimp on flavor, perfect for balanced fall eating.