Olive Oil Pumpkin Bread
This pumpkin bread swaps butter for olive oil, and EVOSÌ's light, delicate character keeps the crumb moist without competing with the warm spices.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 cup canned pumpkin purée
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2/3 cup EVOSÌ
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 9x5-inch loaf pan, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, whisk the eggs, pumpkin purée, granulated sugar, and brown sugar until smooth.
- Slowly whisk in EVOSÌ and the vanilla extract until fully combined and glossy.
- Add the dry ingredients to the wet ingredients and fold together with a spatula just until no streaks of flour remain — overmixing is what makes quick breads tough.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Nutrition
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
Why is my pumpkin bread dense instead of light?
The batter was likely overmixed — fold just until the flour disappears, since overmixing develops the gluten and toughens the crumb.
The top is browning too fast — what do I do?
Tent the loaf loosely with foil partway through baking so the center finishes setting before the top over-darkens.
Can I make this ahead?
Yes — it actually improves overnight, wrapped and left at room temperature, as the spices settle in.
Why use a mild olive oil instead of a more intense one?
A mild oil like EVOSÌ keeps its flavor in the background, adding moisture and richness rather than a peppery bite that would compete with the spices.
What You'll Need
