Moist Olive Oil Pumpkin Bread

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Moist Olive Oil Pumpkin Bread

Olive oil pumpkin bread is a moist homemade pumpkin bread loaf made with canned pumpkin puree and warm Fall spices. This delicious pumpkin bread will make your home smell like Fall!

Servings:

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

US Customary - Metric

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.

Nutrition