Olive Oil Pumpkin Bread Recipe

Name: Olive Oil Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Adapted from Vivian Hasbrouk's Gibson-family recipe.; Ingredients; 4 large eggs, at room temperature; 1 cup delicately flavored olive oil (such as Bertolli Classico); 2/3 cup water; 2 cups pureed pumpkin (fresh or canned); 3 cups sugar; 3 1/3 cups sifted all purpose flour; 1 1/2 teaspoon salt; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 2 teaspoons baking soda; 1/2 cup golden raisins or dried cranberries (optional); 1/2 cup coarsely chopped walnuts or pecans (optional)

Servings: persons

Adapted from Vivian Hasbrouk's Gibson-family recipe.
Ingredients
4 large eggs, at room temperature
1 cup delicately flavored olive oil (such as Bertolli Classico)
2/3 cup water
2 cups pureed pumpkin (fresh or canned)
3 cups sugar
3 1/3 cups sifted all purpose flour
1 1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1/2 cup golden raisins or dried cranberries (optional)
1/2 cup coarsely chopped walnuts or pecans (optional)

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Procedure
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1. Preheat the oven to 350u00b0F. Grease three 1-pound loaf pans (8.5-by-4.25-by-2.75 inches) with olive oil or spray with cooking spray (or bake in batches).
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2. In a large mixing bowl, lightly beat the eggs. Add the olive oil, water, pumpkin puree, and sugar and whisk with a fork to combine thoroughly.
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3. Sift some flour into a small bowl. Measure out 3 1/3 cups of sifted flour by spooning the flour into a measuring cup and leveling off the top with a knife. Then sift the measured flour again together with the salt, nutmeg, cinnamon, cloves, and baking soda into the mixing bowl. Stir into the wet ingredients until just combined. Stir in raisins, cranberries, or nuts, if using.
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4. Pour into prepared loaf pans, nudging batter into corners. Bake for 45 minutes to an hour, or until a cake tester inserted into the center comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely. The bread will keep at room temperature for more than a week if tightly wrapped in plastic. It also freezes beautifully.
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About the author: Carolyn Cope writes Umami Girl and manages a CSA in Hoboken, New Jersey.

1717

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Adapted from Vivian Hasbrouk's Gibson-family recipe., Ingredients, 4 large eggs, at room temperature, 1 cup delicately flavored olive oil (such as Bertolli Classico), and more.

Yes, Olive Oil Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions