Blissfully Delicious

Olive Oil Pumpkin Bread

I first learned about olive oil cake last summer. Never had it before, but it seemed to be all over the blogs and also the cooking magazines that I subscribed to. I never got around to making it last year, but the idea of making it still stuck in the back of my mind. Most people, including myself, whenever trying to lighten up any type of quick breads would consider using oil instead of butter, so why not olive oil? I thought it was a clever idea! Fast forward to this fall, when I saw this recipe in my cooking magazine – a pumpkin bread using olive oil. Done! This bread is extremely moist from the pumpkin puree, olive oil, and honey. Each slice gives off the fall flavors that I love so much, like cinnamon and nutmeg. Because this bread was super moist, it also stayed good for a week.  I ran out of whole wheat flour, so I used all white whole-wheat flour and it tasted great. I think you can’t go wrong either way.

I’m so glad that I tried this recipe. I may try similar substitution in other quick bread recipes in the future.  For our What’s Baking group in October, the theme is fall flavor, so I thought that this would be an appropriate post for that. If you are looking for some more fall-themed goodies to drool over, check out the rest of the post in Ange’s The Tiny Tyrant’s Kitchen.

Adapted from Fine Cooking, September 2011

Ingredients
Cooking spray
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 cup) unbleached all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. table salt
2 large eggs
1 cup canned pumpkin purée
1/2 cup packed light brown sugar
1/3 cup olive oil
1/3 cup honey
2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)

Directions
Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.

Yield: 1 loaf

   

23 Responses to “Olive Oil Pumpkin Bread”

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    1
    Courtney — October 28, 2011 at 12:00 pm

    I’m always looking for new quickbreads to make – and I’ve never heard of Olive oil bread before. Looks delicious!

    • h2babe — October 30th, 2011 @ 8:21 pm

      Thanks for the visit and comment Courtney :)

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    2
    Pure Complex — October 28, 2011 at 1:22 pm

    I am not a huge bread fan, but this Olive Oil Pumpkin Bread really looks amazing. You did such a wonderful job with this recipe.. I have to send this to my mom.

    • h2babe — October 30th, 2011 @ 8:21 pm

      Thanks, let me know whether your mom tries it :)

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    3
    Erin — October 28, 2011 at 1:33 pm

    I’ve been seeing a lot of olive oil bread recipes recently, but I have yet to try one. This looks like a good one!

    • h2babe — October 30th, 2011 @ 8:21 pm

      Thanks Erin :)

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    4
    Sylvia@peachesanddonuts — October 29, 2011 at 3:48 pm

    I’ve have been replacing butter with olive oil in my banana muffins and bread and it works every time! :) Your bread looks really good!

    • h2babe — October 30th, 2011 @ 8:22 pm

      Hey, good idea Sylvia, I have to try that with my banana bread.

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    5
    Russell at Chasing Delicious — October 30, 2011 at 12:45 pm

    Yum! This bread looks scrumptious – I love the seeds on top. And this recipe sounds great. I will definitely have to try this one. Thanks for sharing!

    • h2babe — October 30th, 2011 @ 8:22 pm

      Thanks Russell.

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    Allison — October 30, 2011 at 4:53 pm

    Made it today… This was yummo! I ran out of honey, so used maple syrup. Worked great!!

    • h2babe — October 30th, 2011 @ 8:22 pm

      I knew you would love this :) Glad you got to try it! Good idea on the maple syrup, I have to keep that in mind.

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    Cooking Gallery — October 30, 2011 at 6:44 pm

    I have never had pumpkin bread, what a great idea! This looks very nice and is perfect for Halloween too :)!

    • h2babe — October 30th, 2011 @ 8:23 pm

      Yes it is because it’s orange :) Thanks for the visit and comment!

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    Laura — November 1, 2011 at 10:51 am

    Oh my. I am trying to be more dairy-free and this recipe looked delicious and easy – and then it was! I used toasted, chopped pistachios instead of pepitas, because that’s what I had on hand.

    Have you tried trading the honey out for molasses and adding fresh, powdered and candied ginger? That’s my plan for next time as I have a hunch this would make an amazing gingerbread.

    • h2babe — November 3rd, 2011 @ 8:25 pm

      Laura, glad that you were able to add this to your recipe collection. I agree, it was easy, and delicious. And dare I say… healthy? I didn’t think about swapping the honey for molasses and adding candied ginger… that sounds like a fantastic combo though. So I’d definitely try that, thanks for the visit and the idea!

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    9
    Debbie — January 19, 2012 at 4:46 pm

    This looks delicious. Is it okay to use extra virgin olive oil?

    • Yudith — January 19th, 2012 @ 5:00 pm

      Absolutely!!! :)

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    10
    Samir — March 16, 2012 at 11:34 am

    I’m posting this late – but I’d made this for a holiday potluck and it was unanimously loved and appreciated. Thanks for sharing!

    • Yudith — March 17th, 2012 @ 11:52 am

      Thank you for letting me know Samir!! Glad you enjoyed it. We love this all year long at our house! :)

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    Mollie — April 22, 2012 at 11:35 am

    Hi Yudith! I finally made this bread. It tastes like the Starbucks Pumpkin Bread, but not nearly as sweet. I used a little less brown sugar and I liked the taste. A good breakfast or afternoon coffee cake to enjoy!

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    Shibi Thomas — November 16, 2012 at 12:30 pm

    Wow…a nice array of pumpkin goodies!!! I love olive oil cakes and have tried lemon olive oil cake…pumpkin olive oil loaf sounds yummy.

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