Fall is here, and we’re thrilled to share our take on pumpkin bread with olive oil—a cozy twist on a classic autumn favorite. It captures the warm spices and rich flavors of the season while adding a healthy, Mediterranean-inspired flair.
We’ve perfected this recipe to deliver moist, tender results that make it perfect for breakfast or dessert. Join us as we explore how simple swaps like olive oil elevate your baking game.
Ingredients
For our Pumpkin Bread with Olive Oil, we gather simple, high-quality ingredients that blend seasonal warmth with the healthy moisture of olive oil. This swap enhances texture and flavor, making each slice tender and nutritious. Below, we list the ingredients in the order they’re typically used during preparation, with prep notes for clarity.
- All-purpose flour: 2 cups, sifted – This forms the base of our batter for structure and rise.
- Pumpkin puree: 1 can (15 ounces) or 1.5 cups fresh, pureed and at room temperature – The heart of the recipe, providing rich, autumnal flavor and moisture.
- Olive oil: 1/2 cup, extra-virgin – We use this as our healthy fat substitute to keep the bread moist and add a subtle fruity note that elevates the spices.
- Granulated sugar: 1 cup – Added next for sweetness, balancing the earthy pumpkin taste.
- Brown sugar: 1/2 cup, packed – Introduces caramel undertones and extra moisture when mixed with the wet ingredients.
- Eggs: 2 large, at room temperature – These bind the batter and add lightness; beat lightly before incorporating.
- Spices: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger – Combined for warm, aromatic depth that defines the bread’s cozy appeal.
- Baking soda: 1 teaspoon – This leavening agent reacts with acids to help the bread rise properly.
- Salt: 1/2 teaspoon – Enhances overall flavors and balances sweetness.
- Optional add-ins: 1/2 cup chopped walnuts or chocolate chips – Stir these in last for added crunch and texture if desired.
Equipment Needed
After selecting our high-quality ingredients for the Pumpkin Bread with Olive Oil recipe, we need the right tools to ensure a smooth baking process. Gathering the proper equipment helps us achieve that perfect, moist texture and rich flavor without any hitches.
Here’s a detailed list of the essential equipment, organized by category for easy reference:
- Mixing Bowls: We recommend using at least two medium-sized mixing bowls—one for dry ingredients like flour and spices, and another for wet ingredients such as pumpkin puree and olive oil. This keeps our batter well-combined and prevents lumps.
- Measuring Cups and Spoons: Accurate measurements are key to our Pumpkin Bread’s success, so opt for a set of standard measuring cups (for liquids and dry goods) and spoons. For instance, use a 1-cup measure for pumpkin puree to ensure the moisture level is just right.
- Whisk or Electric Mixer: A sturdy whisk works wonders for blending the olive oil and eggs into the batter, creating a light and airy texture. If you prefer, an electric mixer speeds things up for larger batches.
- Loaf Pan: Choose a 9×5-inch loaf pan for even baking; grease it lightly to prevent our Pumpkin Bread from sticking and to promote a golden, crisp exterior.
- Oven: A reliable oven preheated to 350°F (175°C) is crucial for baking. We suggest using an oven thermometer to verify temperature accuracy, ensuring our bread bakes evenly without over-browning.
- Spatula and Cooling Rack: A silicone spatula helps us scrape every bit of batter from the bowls, while a wire cooling rack allows the bread to cool properly, locking in that warm, spicy aroma we love in autumn treats.
By preparing these tools ahead of time, we set ourselves up for a seamless baking experience that highlights the unique qualities of our olive oil-infused Pumpkin Bread.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, let’s walk through the simple, step-by-step process to bake our moist and flavorful Pumpkin Bread with Olive Oil. We’ll ensure each stage delivers tender results with the rich, earthy notes of pumpkin and the subtle fruitiness of olive oil.
Prep
Before we begin mixing, let’s prepare our workspace and ingredients for seamless baking. Start by preheating the oven to 350°F (175°C) to create the ideal environment for even rising and a golden crust. Grease a 9×5-inch loaf pan with a light coating of extra-virgin olive oil or non-stick spray, then line it with parchment paper for easy removal and to prevent sticking.
In a medium mixing bowl, whisk together the dry ingredients in this order: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon each of ground cinnamon, nutmeg, and ginger for a warm, spicy aroma that evokes autumn vibes. In another medium bowl, measure out the wet ingredients: 1 cup pumpkin puree, 1/2 cup extra-virgin olive oil, 1/2 cup granulated sugar, 1/2 cup brown sugar, and 2 large eggs to achieve a smooth, velvety texture.
Mix
With our ingredients prepped, let’s combine them to form a batter that’s perfectly balanced and easy to work with. First, add the wet ingredients to the bowl with the dry mixture and use a whisk or electric mixer to stir vigorously until just combined—this prevents overmixing and keeps the bread tender with a light, airy crumb.
If desired, fold in optional add-ins like 1/2 cup chopped walnuts or chocolate chips for added crunch and depth, ensuring they distribute evenly for a delightful contrast in every bite. The batter should have a thick, glossy appearance with the fragrant spices releasing their warm scent as we mix.
Bake
Now it’s time to bake our Pumpkin Bread with Olive Oil and let the flavors meld into a cozy masterpiece. Pour the batter into the prepared loaf pan, smoothing the top with a silicone spatula to ensure even baking and a beautifully domed loaf.
Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean—rotating the pan halfway through for uniform heat exposure. As it bakes, the kitchen will fill with the irresistible aroma of spiced pumpkin and olive oil, signaling a golden-brown exterior and moist interior.
Cool
Once baked, let’s cool the bread properly to set its structure and enhance the flavors. Remove the pan from the oven and let it rest on a wire cooling rack for 10 minutes to allow the bread to firm up slightly.
Carefully invert the loaf onto the rack to release it from the pan, then cool completely for another 1 to 2 hours before slicing. This step ensures the bread maintains its tender crumb and rich olive oil infusion, making each slice perfectly textured and ready to enjoy.
Make-Ahead Instructions
To make our pumpkin bread with olive oil even more convenient for busy schedules, we can prepare various components in advance without compromising the bread’s moist texture and rich, autumnal flavors. This approach allows us to enjoy fresh-baked goodness anytime, enhancing our baking efficiency while preserving the warm spices and tender crumb that define this recipe.
Preparing Ingredients Ahead
We recommend getting a head start on the ingredients to streamline the process. Here’s how:
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and spices (like cinnamon and nutmeg) up to 2 days in advance. Store the mixture in an airtight container at room temperature to keep it fresh and ready for quick assembly.
- Wet Ingredients: You can mix the pumpkin puree, extra-virgin olive oil, eggs, granulated sugar, and brown sugar in a separate bowl up to 24 hours ahead. Cover and refrigerate this mixture to prevent oxidation and maintain its vibrant, earthy notes.
- Optional Add-Ins: If using walnuts or chocolate chips, measure and chop them in advance, then store in a sealed bag in the fridge to retain their crunch and flavor.
Making the Batter in Advance
For those short on time during baking day, we can prepare the full batter ahead and store it safely:
- Follow the steps from our earlier baking guide to combine the dry and wet ingredients into a smooth batter.
- Once mixed, transfer the batter to an airtight container and refrigerate it for up to 24 hours. This helps the flavors meld, resulting in a more pronounced olive oil infusion and spice profile.
- When ready to bake, let the batter sit at room temperature for about 15-20 minutes to ensure even baking and prevent a dense texture.
Baking and Storing the Bread
If you’ve already baked the bread, we have simple strategies to keep it delicious:
- Cooling and Wrapping: After baking and cooling the loaf on a wire rack as outlined in the previous steps, wrap it tightly in plastic wrap or aluminum foil once it’s completely cool. This locks in moisture and prevents staleness, allowing the bread to stay fresh for up to 3 days at room temperature or 1 week in the refrigerator.
- Freezing for Later: For longer storage, slice the cooled bread and freeze individual portions. Place slices on a baking sheet to flash-freeze for 1 hour, then transfer to a freezer-safe bag or container. The bread can be frozen for up to 3 months, making it easy to thaw and enjoy a slice of cozy autumn anytime.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature | Up to 3 days | Wrap tightly; store in a cool, dry spot. |
| Refrigerator | Up to 1 week | Use an airtight container to maintain moisture. |
| Freezer | Up to 3 months | Flash-freeze slices for easy thawing. |
By following these make-ahead tips, we ensure that our pumpkin bread with olive oil remains a effortless, flavorful staple in our seasonal baking routine.
Conclusion
We’re thrilled you’ve explored this pumpkin bread recipe with us
It brings a fresh twist to fall baking that’s both simple and satisfying
Let’s keep creating cozy memories in the kitchen with every slice we share
Frequently Asked Questions
What makes this pumpkin bread recipe unique?
This recipe stands out by using extra-virgin olive oil instead of traditional butter or oil, creating a moist, tender loaf with a healthier twist. It highlights warm autumn spices and rich flavors, making it a cozy seasonal favorite. Optional add-ins like walnuts or chocolate chips add extra texture, enhancing the overall baking experience.
What are the key ingredients for this pumpkin bread?
The main ingredients include all-purpose flour, pumpkin puree, extra-virgin olive oil, granulated and brown sugars, eggs, spices (like cinnamon and nutmeg), baking soda, and salt. These are combined to deliver a flavorful, moist bread. Optional additions such as walnuts or chocolate chips can be folded in for added crunch and taste.
What equipment do I need to bake this pumpkin bread?
You’ll need two medium mixing bowls, measuring cups and spoons, a whisk or electric mixer, a 9×5-inch loaf pan, an oven preheated to 350°F (175°C), a silicone spatula, and a wire cooling rack. These tools ensure a smooth process and help achieve the perfect texture.
How do I make pumpkin bread with olive oil step by step?
Start by preheating your oven and greasing the loaf pan. Whisk dry ingredients (flour, spices, baking soda, salt) in one bowl. In another, mix wet ingredients (olive oil, sugars, eggs, pumpkin puree). Combine the mixtures, fold in any add-ins, pour into the pan, and bake for 55-65 minutes. Cool on a rack before slicing.
Can I prepare this pumpkin bread in advance?
Yes, you can whisk dry ingredients up to 2 days ahead or mix wet ingredients up to 24 hours in advance. The full batter can be refrigerated for up to 24 hours, allowing flavors to develop. This makes it ideal for busy schedules without affecting texture or taste.
How should I store the baked pumpkin bread?
Store the cooled loaf wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze individual slices for up to 3 months; thaw at room temperature. This keeps the bread fresh and moist for enjoying later.