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Pumpkin olive oil snacking bread

Prep Time 15 minutes
Cook Time 50 minutes
Servings 12 slices

Ingredients

  • 133 g light brown sugar
  • 2 large eggs
  • 250 g pumpkin purée
  • 120 ml olive oil
  • 1 1/2 tsp ground cinnamon
  • 1/8 tsp allspice
  • 1/2 tsp cardamom Optional. I didn't have any on hand, so skipped it, but I think it would add to the flavor.
  • A few grinds black pepper Optional. I skipped this because my youngest is very pepper-averse, but it would be a delicious surprise.
  • 1/2 tsp kosher salt
  • 150 g all purpose flour
  • 40 g whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • unsalted butter (or nonstick spray) for greasing the pan

Instructions

  1. Center a rack in your oven and preheat to 350°F.

  2. Cut a piece of parchment to fit the base and long sides of your loaf pan, so it will behave like a sling when it is time to lift the loaf out. Butter the inside ends of the pan, and dab a little butter on the sides and bottom to help the parchment stay put. Line the pan with the parchment.

  3. In a large mixing bowl, add the brown sugar and two eggs. Whisk together thoroughly, for about a minute, ensuring the mixture turns pale and foamy.

  4. Add in the pumpkin puree, olive oil, salt, and spices. Whisk again until thoroughly and completely combined.

  5. Add the two flours, baking soda, and baking powder right into the bowl, and whisk until thoroughly combined and smooth.

  6. Pour your batter into the prepared loaf pan. Tap the pan gently against the counter. You can smooth out the top with a spatula if you like, ensuring it is flat across the whole pan.

  7. Bake! This will probably take anywhere from 50 minutes to an hour, but you know your oven. Check it at 50 minutes - I used the toothpick test, and it was domed and golden.

  8. Remove from the oven and move to a cooling rack. Let it cool in the pan for about 15 minutes before carefully lifting it out with your parchment sling and allowing it to cool completely (or as completely as you can stand!) on a cooling rack.

  9. Serving suggestion: this is delicious if you fry a slice in a little butter and top with a dollop of crème fraîche and a small sprinkling of chunky salt, or Greek yogurt.