Easy Pumpkin Bread Recipe with Olive Oil
We adore this easy pumpkin bread recipe made with olive oil. It comes from a friend’s ancient family recipe.
Nothing says fall like a gorgeous slice of pumpkin bread brimming with cinnamon, nutmeg and clove. How’s that for something you already knew? It feels like summer here in coastal NJ today, but tomorrow is the official first day of fall, and I’m going for it with the autumnal vibes.
This easy pumpkin bread recipe has been in our family for years now, and it’s so good I can’t imagine ever trading it in for a different one. It comes from my friend Vivian Hasbrouk’s old family recipe, which I’ve tweaked just the tiniest bit over time. Delicately flavored olive oil gives the bread an unbeatable texture, and traditional fall spices in a slightly unusual proportion give it wonderful flavor.
This is not the place for the type of bold, extra-virgin olive oil you might prefer for salad dressings. Here you’ll want a delicately flavored oil. I usually use Bertolli Classic or Extra-Light, which is easily available in our local supermarkets and online.
In case you’re wondering: yes, that is butter on the bread in those photos. It’s totally unnecessary, but dudes, it’s delicious. Cream cheese would be great too. Or absolutely nothing at all. You really can’t go wrong.
This recipe makes three loaves of pumpkin bread. Which, I won’t lie, is kind of a lot. That may be all the good news you need. But if you’re inclined to think of it as less than optimal, consider this: it freezes beautifully and gifts even better. Good problem to have, I’d say, in the grand scheme.
Talk to you soon.