Pumpkin Olive Oil Bread

If you look forward to eating all things pumpkin in the fall, then you will absolutely love this pumpkin olive oil bread. The quick bread is moist, loaded with fall flavors, and has a burst of pumpkin in each bite.

Get ready for this homemade pumpkin bread to be in a regular in your fall recipes. The simple loaf is packed with warming spices of cinnamon, nutmeg, ginger, and a touch of cloves. Plus, it is all made in one bowl.

Pumpkin Olive Oil Bread Recipe

Now, don't let the name pumpkin bread fool you. This bread is more like a dessert. It's sweetened with brown sugar, which goes hand in hand with flavor with the warming spices. It's a cake you can eat after breakfast, as a mid-afternoon snack, and for dessert with some whipped cream.

What I love about this quick bread is how adaptable the recipe is. I like to top mine with a mix of chopped pepitas and raisins to add a bit of crunch and sweetness. Feel like adding some chocolate to the mix? Go for it! Raisins and cranberries will work perfectly with the flavors, too.

Why I Love This Pumpkin Olive Oil Bread

• Simple To Prep - All of the ingredients are easy to find, and everything mixes together in one bowl.
• Seasonal Flavors - The warming flavors combined with the pumpkin make this a true fall treat.
• Adaptable - Want chocolate in your bread? Not a fan of raisin? Prefer more spices in your piece? The bread and the recipe are pretty adaptable, making all of these choices easy to make.

Ingredients Needed To Make Pumpkin Olive Oil Bread

See below for all the details on what you'll need to make the full recipe.

• Brown sugar - Adds a deep, sweet flavor.
• Olive oil - keeps the cake nice and moist.
• Pumpkin puree - canned is great to use.
• Warming spices - add in cinnamon, nutmeg, ginger, and cloves.
• Pepitas - Chopped for the topping.
• Raisins - add a touch of sweetness to the top.

How To Make Pumpkin Olive Oil Bread

1. Prepare. Preheat the oven to 350 and prepare a loaf pan with parchment and grease. Set to the side.
2. Mix wet ingredients. In a large bowl, mix together the brown sugar and pumpkin, followed by the eggs, spices, vanilla, and oil. Use a whisk to combine.
3. Add the dry ingredients. Mix in the flour, baking soda, baking powder, and salt. Mix fully to combine.
4. Add the topping. Pour the batter into the loaf pan and top the cake with the chopped pepitas and raisins.
5. Bake the cake. Bake the cake in the oven for 50-60 minutes, or until a cake tester runs clean.

Make-Ahead and Storage

This pumpkin olive oil loaf can easily be made ahead of time. Bake the cake and let it cool completely. Once it is cool, store the cake in an airtight container for 2-3 days. Any leftover cake can be frozen, too. It is best to slice the cake into individual slices and wrap them individually in plastic wrap. Store the cut slices of the bread in an airtight container for 2-3 months in the freezer.

Tips and Variations

• Get Creative - Feel free to add chocolate chips, more spice, or pepitas right into the batter for a twist on the traditional load.
• Cook Time - Don't rush the time in the oven. It's a thick batter, so it will take a while in a loaf pan to cook properly.
• Double The Recipe - Do yourself a favor and double the recipe. Slice one loaf and put it right in the freezer. That way, you'll have another loaf ready to go when you finish the first one.

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