Olive Oil Pumpkin Loaf

5 from 3 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Servings: slices

Calories: 393kcal

Author: Christy Faber

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.

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