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Pumpkin Olive Oil Bread

Prep Time 20 minutes
Cook Time 1 hour
Course Breakfast, Snack
Cuisine American
Servings 12 -16

Ingredients
  

Dry Ingredients

  • 3 1/2 Cups Flour All Purpose or Gluten Free
  • 1 Cup Sugar
  • 1 Cup Brown Sugar Light or Dark, packed down into measuring cup
  • 2 Teaspoons Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt

Spice Mixture

  • 1 Teaspoon Cinnamon
  • 3/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 2 Teaspoons Ground Ginger
  • 1/4 Teaspoon Allspice optional
  • 1/4 Teaspoon Mace optional

Wet Ingredients

  • 4 Eggs Beaten
  • 1 Cup Olive Oil
  • 2 Tbsp Molasses Light or Dark
  • 1 Zest of one Orange
  • 1/4 Cup Fresh Orange Juice
  • 2 Tbsp Bourbon optional
  • 1/3 Cup Plus 1 Tbsp. Water
  • 1 Can Pumkin Purée 15 ounces, or about 2 Cups

Cream Cheese Frosting (Optional)

  • 8 Ounces Cream Cheese
  • 4 Tbsp Butter Softened
  • 1 Teaspoon Vanilla
  • 3 1/2 Cups Powdered Sugar

Orange-Bourbon Glaze (Optional)

  • 2 Tbsp Orange Marmalade
  • 1 Tbsp Bourbon Can also use Orange Juice or a little water

Instructions
 

Pumpkin Bread

  • Preheat the Oven to 350°
    Prepare your Loaf Pans:
    Two 9”x5” Loaf Pans - or
    Four Mini Loaf Pans of (5 3/4”x3 1/4”), or a combination
    Spray with nonstick spray, line with parchment paper and spray the paper.
  • In a large mixing bowl, combine the dry ingredients and whisk to combine.
    Make a large hole in the center of the dry ingredients and add the wet ingredients except the Pumpkin. Use a whisk or handheld mixer to combine.
    Add the Pumpkin Purée and mix again until everything is combined and the batter is smooth.
  • Divide the batter into your prepared pans and bake.
    1) The 9”x5” Pans: 60-70 Minutes
    2) The Mini Loaf Pans: 45-55 Minutes
    **Bake until a toothpick comes out clean when inserted.
    **Sometimes is easier to place the pans on a sheet pan in the oven to create an even surface.
  • Allow the loaves to cool for 15-30 minutes before removing them from the pan.
    Cool Completely and frost or glaze. **If you plan to freeze the loaves, do not frost or glaze before freezing. Thaw the loaves completely and then frost or glaze.

Cream Cheese Frosting

  • In a large bowl combine the Cream Cheese, softened Butter, and Vanilla. Using a mixer, blend until smooth.
    Keeping the mixer at a low speed, gradually add the Powdered Sugar. Blend until very smooth.
    Frost the loaves by using a pastry bag and a zig-zag pattern, or spread the frosting all over the top.

Orange-Bourbon Glaze

  • Combine the marmalade and Bourbon, (or liquid of choice), to make a thick glaze consistency. Spoon the glaze over the tops of the loaves to coat evenly.

Notes

OTHER OPTIONS:
1. Sugars:
  • I’ve substituted the regular sugar with the same amount of maple syrup. (Because I like the taste of maple, and it also has a lower glycemic index.) If you do this, just reduce the amount of water to a total of 1/4 Cup. 
  • If you wish to use honey, use half the amount listed for the sugar. For this recipe, if you’re substituting honey for the white sugar, use 1/2 Cup. Also, reduce the water to 1/4 Cup total. 
2. Flours:
  • You can use Gluten Free flour in this recipe. Also, you can use a mixture of white flour with whole wheat or oat flour for added nutrition. Convert approximately 1/3 of the flour mixture to the alternative flour, to mix with the white. In this recipe, it would be 1 Cup of whole wheat, oat, or another flour with 2 1/2 Cups of white flour. 
3. Spice Combo:
If you don’t have all the spices listed here, don’t worry. If I had to choose two must-haves, it would be cinnamon and nutmeg. My third choice would be Allspice or Mace, as they inherently have hints of other spices within them. I personally love the taste of clove, so I usually have it in my pantry. 
4. Other Pan Options:
  • You can also use a mini Bundt pan or cupcake pan for this bread. Bake them for 15-20 minutes, checking them with a toothpick, as you would the loaf bread. 
 
Keyword Olive Oil, Pumpkin
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