pumpkin bread oil recipe

Written ByJenny Smyth Posted on
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The Best pumpkin bread oil recipe

I love pumpkin bread oil recipe, it’s a classic dish that never fails to impress my family and friends. I first discovered this recipe when I was looking for a unique twist on traditional pumpkin bread. The addition of oil to the batter gives the bread a moist and tender texture that’s simply divine.

I’ve been making this recipe for years, and it’s always a hit at family gatherings and holiday parties. My kids can’t get enough of the sweet and savory flavors, and I love that it’s a healthier alternative to traditional pumpkin bread recipes. The best part is that it’s incredibly easy to make, requiring just a few simple ingredients and minimal preparation time.

Whether you’re looking for a delicious breakfast treat or a tasty snack to fuel your day, this pumpkin bread oil recipe is sure to become a favorite. I like to serve it warm, slathered with butter or cream cheese, but it’s also delicious on its own or topped with nuts or seeds for added crunch. The aroma of pumpkin and spices wafting from the oven is sure to tantalize your taste buds and leave you wanting more.

Over the years, I’ve experimented with different variations of this recipe, but the original version remains my go-to choice for any occasion. The key to success lies in using high-quality ingredients, particularly the pumpkin puree and spices. Don’t be afraid to get creative with your spices – add a pinch of cinnamon, nutmeg, or cardamom to give your bread an extra boost of flavor.

If you’re short on time, you can even use store-bought pumpkin puree or spice blends to save on prep work. The end result is well worth the effort: a deliciously moist and flavorful bread that’s perfect for snacking, serving at parties, or simply enjoying as a special treat.

Pumpkin Bread with Oil

4.9 from 1417 votes

This moist and flavorful pumpkin bread is infused with olive oil, giving it a rich and aromatic taste. Perfect for breakfast or a snack, this bread is easy to make and delicious to enjoy.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup pumpkin puree
1/2 cup olive oil
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract

For the Topping

1 tbsp olive oil
1 tbsp brown sugar

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×5 inch loaf pan and set it aside.
3In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4Mix well to ensure all the dry ingredients are evenly distributed.
5In another bowl, whisk together the pumpkin puree, olive oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
6Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth and no dry spots remain.
7Be careful not to overmix.
8Pour the batter into the prepared loaf pan.
9Smooth the top with a spatula.
10Mix the olive oil and brown sugar for the topping.
11Sprinkle the mixture evenly over the top of the batter in the loaf pan.
12Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean and the top is golden brown.
13Remove the bread from the oven and let it cool in the pan for 10 minutes.
14Then, transfer it to a wire rack to cool completely before slicing.

🔧Equipment

Mixing bowl
Whisk
Loaf pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 25mg🧂Sodium: 200mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 4g

📝Notes

Tips: For a healthier option, you can substitute whole wheat flour for all-purpose flour. Add nuts or chocolate chips for extra flavor and texture.

This pumpkin bread oil recipe is perfect for any occasion – whether you’re hosting a dinner party or simply want a delicious treat on hand for snacking.

One of my favorite things about this recipe is its versatility; it’s equally at home as a breakfast treat or an after-dinner dessert.

To ensure your bread stays fresh longer, be sure to store it in an airtight container at room temperature – if you won’t be using it within 3 days, consider freezing it instead.

❓ Frequently Asked Questions About Pumpkin Bread with Oil

Q: What type of oil should I use in this recipe?

I recommend using a neutral-tasting oil like canola or grapeseed oil for this recipe. These oils have a light flavor that won’t compete with the other ingredients in the bread.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be sure to adjust the ratio of liquid ingredients accordingly.

Q: How long does this bread keep fresh?

This bread will keep fresh for up to 3 days at room temperature, stored in an airtight container. You can also freeze it for up to 2 months – simply thaw at room temperature when you’re ready to serve.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it overnight before baking. This will give the yeast time to ferment and the dough will be easier to work with in the morning.

Q: What’s the best way to store leftover bread?

Leftover bread should be stored in an airtight container at room temperature for up to 3 days. If you won’t be using it within that timeframe, consider freezing it for later use.

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