This Olive Oil Pumpkin Loaf embodies the essence of fall, combining the rich flavors of
pumpkin with the subtle fruitiness of olive oil. This recipe would be a great comforting fall treat to enjoy with a cup of coffee. Unlike traditional loaf recipes, this one opts for the wholesome sweetness of coconut sugar and honey.
If you love this recipe you'll also love this Olive Oil Carrot Cake recipe.
More Delicious Fall Recipes
Jump to:
Why You'll Love This Recipe
- Moist and flavorful pumpkin loaf infused with the rich, fruity notes of olive oil.
- Naturally sweetened
- Packed with the goodness of pumpkin
- Versatile and perfect for brunch, or a sweet afternoon snack.
- Simple to make
- Will make your home smell amazing with the warm aroma of fall spices.
Ingredients
- Flour - all-purpose flour works well in this recipe, but feel free to substitute with your favorite flour alternative.
- Olive Oil - choose a high-quality extra virgin olive oil for the best flavor and health benefits.
- Pumpkin Puree - use canned pumpkin puree or homemade if available. Ensure it's
- unsweetened and not pumpkin pie filling.
- Coconut Sugar - you could also use brown sugar.
- Cream Cheese - adds tanginess and creaminess to the icing, complementing the sweetness of the loaf.
See the recipe card below for a full list of ingredients and measurements.
How To Make Olive Oil Pumpkin Loaf
Here are the step-by-step instructions to make this recipe.
Step 1: Preheat and prep and combine dry ingredients.
Preheat the oven to 350 degrees F. Line a 5x8 loaf pan with parchment paper.
Combine all dry ingredients in a large bowl and whisk thoroughly.
Step 2: Whisk together the wet ingredients.
Whisk together the olive oil, sugar, eggs, pumpkin puree and vanilla in a separate bowl.
Step 3: Combine wet and dry ingredients.
Add the dry ingredients to the wet ingredients bowl and mix until just combined, taking care not to over-mix.
Step 4: Transfer to a loaf pan.
Transfer to a 5x8 loaf pan lined with parchment and bake in a 350-degree oven for 50-60 minutes.
Step 5 & 6: Allow loaf to cool and add cream cheese frosting.
Allow the loaf to fully cool.
To make the frosting: beat together room temperature cream cheese and room temperature butter until light and fluffy and then beat in the vanilla and honey (or icing sugar.)
Top the cooled loaf with cream cheese icing and enjoy!
Expert Tips
- Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
- For added moisture and flavor, fold in ½ cup of chopped nuts or chocolate chips into the batter before baking.
- Don't overmix the batter to avoid a dense loaf. Mix until the ingredients are just combined.
- Lining your loaf pan with parchment paper will ensure the bottom of your cake does not stick to the cake pan.
- Take care not to over bake the cake. Check the cake at the 50-minute mark, and then every few minutes after that until it is fully cooked. A toothpick inserted into the center should come out clean.
- To prevent the top of the loaf from browning too quickly, tent it with aluminum foil halfway through baking if necessary.
- Ensure the butter and cream cheese are truly room temperature for the smoothest possible frosting.
- Do not ice your cake too early; you want it to be completely cooled before adding the frosting.
Recipe FAQs
Absolutely! The cream cheese icing is optional and can be omitted if desired. The pumpkin loaf itself is flavorful and moist on its own, making it a delicious treat even without the icing. If you prefer a less sweet option or want to enjoy the loaf as a breakfast bread, skipping the icing is a great choice.
Store the cooled loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate the loaf for up to a week or freeze slices individually for up to 3 months. Thaw frozen slices at room temperature or reheat them in the microwave for a few seconds before enjoying.
If you tried this Olive Oil Pumpkin Loaf or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Olive Oil Pumpkin Loaf
Ingredients
Dry Ingredients
- 1 ¾ cups all purpose flour
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- pinch clove
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup good quality olive oil
- 1 ¼ cup coconut sugar or brown sugar
- 2 large eggs
- 1 ½ cups pure pumpkin puree
- 1 tsp pure vanilla extract
Cream Cheese Icing
- ½ cup unsalted butter softened
- ½ cup cream cheese softened
- 1 tsp pure vanilla extract
- 2-3 tbsp honey (or swap for ½ cup of icing sugar)
Instructions
- Preheat the oven to 350 degrees F. Line a 5x8 loaf pan with parchment paper.
- Combine all dry ingredients in a large bowl and whisk thoroughly.1 ¾ cups all purpose flour, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, pinch clove, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Whisk together the olive oil, sugar, eggs, pumpkin puree and vanilla in a separate bowl.½ cup good quality olive oil, 1 ¼ cup coconut sugar, 2 large eggs, 1 ½ cups pure pumpkin puree, 1 teaspoon pure vanilla extract
- Add the wet ingredient to the dry ingredient and mix until just combined, taking care not to over-mix.
- Transfer to a 5x8 loaf pan lined with parchment and bake in a 350-degree oven for 50-60 minutes. (Baking times vary oven to oven. Insert a cake tester or tooth pick in the centre of the loaf and remove the loaf from the oven when the tester comes out clean or with a few moist crumbs on it.)
- Allow the loaf to fully cool.
- To make the frosting: beat together room temperature cream cheese and room temperature butter until light and fluffy and then beat in the vanilla and honey (or icing sugar.)½ cup unsalted butter, ½ cup cream cheese, 1 teaspoon pure vanilla extract, 2-3 tablespoon honey
- Top the cooled loaf with cream cheese icing and enjoy!
Notes
- Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
- For added moisture and flavor, fold in ½ cup of chopped nuts or chocolate chips into the batter before baking.
- Don't overmix the batter to avoid a dense loaf. Mix until the ingredients are just combined.
- Lining your loaf pan with parchment paper will ensure the bottom of your cake does not stick to the cake pan.
- Take care not to over bake the cake. Check the cake at the 50-minute mark, and then every few minutes after that until it is fully cooked. A toothpick inserted into the center should come out clean.
- To prevent the top of the loaf from browning too quickly, tent it with aluminum foil halfway through baking if necessary.
- Ensure the butter and cream cheese are truly room temperature for the smoothest possible frosting.
- Do not ice your cake too early; you want it to be completely cooled before adding the frosting.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Kathryn says
Made today!! So unreal love it for fall weather!
Joan says
Made this for the first time today - turned out beautifully at 60 min. We're a dairy free home so I am super happy to add this scrumptious cake to my favorites file! Thanks!!
Meg says
The cream cheese icing is everything!