Moist Olive Oil Pumpkin Bread
Olive oil pumpkin bread is a moist homemade pumpkin bread similar in texture to banana bread but with pumpkin flavors.
Pumpkin bread is a less decadent version of my olive oil pumpkin cake with cream cheese frosting. When it's fall ya'll I can't get enough of those pumpkin flavors!
Ingredient Notes
This homemade pumpkin bread loaf is made with pumpkin puree, ground cinnamon, pumpkin spice, all-purpose flour, olive oil, milk, baking powder, salt, eggs, brown sugar, and white sugar.
A note on olive oil: If you are worried about tasting the olive oil, you can't taste it all! I started using olive oil in several of my baked desserts after making homemade cranberry pistachio biscotti and realizing you can't taste the olive oil. Personally, I prefer olive oil to vegetable oil, but either work just fine in this recipe. And if you want to go oil-free, just substitute equal parts applesauce.
How to Make Pumpkin Bread
Preheat the oven to 350℉ (177℃). Grease a 9"x5" bread loaf pan.
Measure out the ingredients. Add the dry ingredients to a bowl and mix. Add the wet ingredients to a second bowl and mix.
Pour the dry ingredients into the wet ingredients. Mix well.
Pour the pumpkin bread batter into the greased loaf pan.
Make an aluminum foil "tent" to protect the top from browning too quickly. Bake at 350℉ (177℃) for 60 minutes and remove the foil. Insert a chopstick or toothpick into the center of the loaf, if it comes out with batter, the bread needs more time. Ovens are all different- my pumpkin bread takes about 75 to 80 minutes.
Allow the pumpkin bread to cool for 30 minutes to 45 minutes before removing from the loaf pan. Cut into 1" thick slices (there should be about 10).
📋 Recipe
Moist Olive Oil Pumpkin Bread
Ingredients
- 15 ounces pumpkin puree canned or homemade
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- 2 eggs
- ½ cup extra virgin olive oil see note 1
- ¼ cup milk
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon pumpkin spice
- 1 tablespoon ground cinnamon
Instructions
- Pre-heat the oven to 350℉ (177℃). Measure out ingredients. Grease a 9"x5" bread pan with butter or cooking spray.
- Mix the dry ingredients in a bowl. Add the all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin spice together. Whisk.
- In a second bowl, mix the wet ingredients. Add the pumpkin puree, olive oil, brown sugar, granulated sugar, milk, and eggs. Whisk until smooth.
- Mix the dry ingredients into the wet ingredients. Pour the batter into the greased bread pan. Make a tent with aluminum foil so the top doesn't brown too quickly.
- Bake for 60 minutes at 350℉ (177℃) tented. Remove the aluminum tent. Check if the bread is cooked through by inserting a chopstick in the middle. If the chopstick comes out clean without batter, the pumpkin bread is finished. If there is batter, continue baking and check every 5-8 minutes.
- Cool the pumpkin bread for 30 minutes minimum before slicing. Store in an airtight container at room temperature for 5 days or in the fridge for 7 days.
Notes
- Substitute equal parts applesauce, melted butter, or a neutral oil for olive oil.
- Storage: Store the pumpkin bread in an airtight container at room temperature for 5 days or in the fridge for 7 days.
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