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Olive Oil Pumpkin Bread

Brooke Eliason
Servings: 1 Loaf
Total Time: 1 hour 30 minutes

Ingredients 

Pumpkin Bread

  • 2 cups flour
  • 1½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon or few zips of fresh nutmeg
  • 1 15-oz of pumpkin purée
  • 2 large eggs
  • ¾ cup sugar
  • ¾ cup brown sugar
  • ½ cup extra virgin olive oil

Glaze and Pistachio Topping

  • ½ cup powdered sugar
  • 1 - 1½ Tablespoon milk
  • ¼ cup pistachios chopped

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray the bottom and sides of a standard 9 x 5” loaf pan with cooking spray and set aside.
  • In a large bowl whisk together the dry ingredients including the flour, baking powder, salt, soda, cinnamon, and nutmeg and set aside.
  • In a stand mixer or in a separate large bowl with a whisk, combine the pumpkin, eggs, and sugars until smooth. Add the olive oil and mix until combined. Add the dry ingredients and mix until just combined- do not overmix.
  • Using a spatula spread the batter into the loaf pan. Bake for 70-80 minutes, until toothpick inserted in the center comes out clean. Allow to cool in bread pan for 10 minutes, then invert onto cooling rack and let cool completely.
  • Make the glaze by whisking together the powdered sugar and milk. If too thick, add additional milk, ½ Tablespoon at a time. Drizzle the glaze over the top of the loaf and sprinkle pistachios on top of glaze. Let sit for 10-15 minutes to set before serving.