why make this recipe
Olive Oil Pumpkin Bread is a delightful treat that combines the rich flavors of pumpkin with the health benefits of olive oil. It’s soft, moist, and perfect for any occasion. The use of olive oil not only adds a distinct taste but also makes the bread healthier compared to those made with butter. Plus, it’s a wonderful way to enjoy the flavors of fall all year round!
how to make Olive Oil Pumpkin Bread
Ingredients:
- 1 medium winter squash (such as a pie pumpkin, kuri, kabocha, or butternut squash)
- 1 teaspoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- ½ teaspoon freshly grated nutmeg
- 2 large eggs
- 1 ¼ cups plus 2 tablespoons sugar
- 2 cups pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- 2 tablespoons raw (hulled pumpkin seeds)
- ½ cup extra virgin olive oil
Directions:
To make fresh pumpkin puree, preheat the oven to 400 degrees F. Halve and seed the squash, then rub all over with olive oil. Line a baking sheet or shallow baking dish with foil or parchment. Place the squash cut side down on the baking sheet. If it has a dry texture, add ¼ cup of water. Wrap the squash tightly with foil and roast for 60-75 minutes or until it is soft. Be careful of the steam when you open the foil. Let it cool. Scoop the soft squash out of the skin and mash it with a fork or puree in a food processor. You will need 2 cups of puree for the bread.
For the pumpkin bread, preheat the oven to 350 degrees F. Spray a 9 x 5-inch bread pan with cooking spray or coat it generously with butter.
In a large mixing bowl, combine the flour, baking powder, baking soda, spices, and sea salt.
In a medium bowl, beat the sugar with the eggs. Fold in the pumpkin puree and vanilla until smooth.
Mix the wet ingredients into the dry ingredients, stirring until there are just a few dry spots. Then fold in the olive oil until the batter is smooth.
Pour the batter into the bread pan. Add the pumpkin seeds, a drizzle of olive oil (about ½ teaspoon), and sprinkle with 2 tablespoons of sugar.
Bake the bread for 65-75 minutes, turning it once halfway through. It’s done when a wooden skewer comes out with just a few crumbs.
Let it cool on a wire rack for 3 hours. If you prefer, you can unmold the bread after 30 minutes. It will keep well wrapped tight for 3 days.
how to serve Olive Oil Pumpkin Bread
Serve Olive Oil Pumpkin Bread warm or at room temperature. It makes a great breakfast item or a delicious snack. You can enjoy it plain, or spread a little butter or cream cheese on top for extra flavor. It’s perfect alongside a cup of coffee or tea!
how to store Olive Oil Pumpkin Bread
To store Olive Oil Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to 3 days. If you want it to last longer, you can freeze it for up to 3 months. Just make sure to wrap it well before freezing. When you’re ready to eat it, let it thaw at room temperature.
tips to make Olive Oil Pumpkin Bread
- For an extra moist bread, make sure not to overmix the batter.
- You can add chopped nuts or chocolate chips for added texture and flavor.
- Adjust the spices to your liking. You can experiment with more nutmeg or cloves if you want a stronger spice flavor.
variation
You can easily make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend. Additionally, if you want to cut down on sugar, you can use less sugar or substitute it with a sugar alternative like maple syrup or honey, but you may need to adjust the liquids in the recipe.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin puree if you prefer. Just measure out 2 cups and proceed with the recipe.
What can I substitute for olive oil?
You can use vegetable oil or melted coconut oil as a substitute for olive oil. However, it will slightly change the flavor.
How do I know when the bread is done baking?
The bread is done when a toothpick or wooden skewer inserted into the center comes out clean or with just a few crumbs attached. If it comes out wet, it needs more time in the oven.