Easy Pumpkin Bread Recipe with Olive Oil
This pumpkin bread recipe is adapted from my friend Vivian Hasbrouk's ancient family recipe. The bread has a truly exceptional flavor and texture, and I can't really imagine ever making a different pumpkin bread.
Calories: 390kcal
Ingredients
- 4 large eggs
- 1 cup delicately flavored olive oil
- ⅔ cup water
- 3 cups (600 grams) sugar
- 1 15- ounce can pure pumpkin puree or 2 cups fresh pureed pumpkin
- 3 ⅓ cups (385 grams) sifted all-purpose flour (see note below)
- 1 ½ teaspoons fine sea salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons baking soda
- 1 cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F with a rack in the center. Grease three 1-pound loaf pans (8.5-by-4.25-by-2.75 inches) or 16 mini loaf pans with olive oil or spray with cooking spray. If you don’t have three pans, you can bake the bread in batches.
- In a large mixing bowl, beat the eggs with a fork. Add the olive oil, water, sugar and pumpkin purée and whisk with a fork to combine thoroughly.
- Sift the flour together with the salt, nutmeg, cinnamon, cloves, and baking soda into the mixing bowl. Stir dry ingredients into wet ingredients until just combined. Stir in nuts, if using.
- Divide batter evenly among prepared pans, about three cups of batter (with nuts) per pan large loaf pan.
- For large pans, bake for 45 minutes to an hour, until a cake tester inserted into the center comes out clean. For mini loaf pans, bake 25 minutes.
- Cool on a rack for 10 minutes before removing from pan to cool completely.
Notes
- If you are measuring the flour by the cup rather than in grams, use the spoon and level method.
- Use a delicately flavored olive oil. I usually use Bertolli Classic or Extra-Light, which is easily available in our local supermarkets and online.
- If your make homemade pumpkin puree, it may be thinner (or, very occasionally, thicker) than canned pumpkin. If so, consider lowering the amount of water in the recipe by a little bit.
- The bread will keep at room temperature for more than a week if tightly wrapped in plastic. It also freezes beautifully.
Nutrition
Calories: 390kcal | Carbohydrates: 60.2g | Protein: 4.6g | Fat: 15.6g | Fiber: 1.7g