Get ready to indulge in a delightful autumn treat that will make your kitchen smell heavenly! This Olive Oil Pumpkin Bread is not just any ordinary loaf; it's a moist, flavorful masterpiece that combines the warm spices of cinnamon and nutmeg with the rich, earthy taste of pumpkin. Perfect for breakfast, an afternoon snack, or even a cozy dessert, this recipe is a must-try for anyone who loves the flavors of fall. With just a few simple ingredients and a little bit of time, you can create a deliciously satisfying bread that will have everyone coming back for seconds. So, roll up your sleeves and let’s get baking!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup olive oil
- 1 cup sugar
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your oven is at the right temperature when you are ready to bake the pumpkin bread.
- In a medium bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Whisk these dry ingredients together until they are well mixed. This will help to evenly distribute the leavening agent and spices throughout the flour.
- In a large mixing bowl, add the pumpkin puree, olive oil, and sugar. Use a whisk or an electric mixer to blend these ingredients together until the mixture is smooth and well combined. Make sure there are no lumps of sugar or pumpkin puree.
- Crack the two large eggs into the pumpkin mixture. Continue to whisk until the eggs are fully incorporated and the mixture is creamy.
- Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula or wooden spoon to fold the dry ingredients into the wet, mixing just until combined. Be careful not to overmix, as this can make the bread dense.
- Prepare a loaf pan by greasing it lightly with olive oil or lining it with parchment paper. This will prevent the bread from sticking to the pan.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the loaf pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the pumpkin bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the bread and serve. Enjoy your delicious Olive Oil Pumpkin Bread with a pat of butter or a drizzle of honey, if desired!
Tips
- Choose the Right Pumpkin Puree: For the best flavor, use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the 60-minute mark. Insert a toothpick in the center; it should come out clean when the bread is done.
- Let It Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes it easier to slice.
- Add Your Twist: Feel free to add in some chopped nuts, chocolate chips, or dried fruits for an extra flavor boost. Just fold them in with the dry ingredients!
- Storage Tips: Keep any leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices for a quick treat later.
- Serve It Right: This pumpkin bread is delicious on its own, but try serving it warm with a spread of butter or a drizzle of honey for an extra touch of indulgence!
Nutrition Facts
Calories: 270kcal
Carbohydrates: 35g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
