Welcome to our new favorite pumpkin bread recipe. Inspired by Marigold in Rome, it has everything we love about a classic loaf of pumpkin bread (perfectly moist, just the right amount of sweet, and the perfect amount of pumpkin) with a few twists. This pumpkin bread is perfect for breakfast, a quick snack, or even dessert.
We’ve used extra virgin olive oil for the fat, which gives the pumpkin bread amazing flavor without being overpowering. The glaze takes a whole 10 seconds to make, and once topped with pistachios it’s equal parts beautiful and delectable. We highly recommend serving each slice with salted room-temperature butter.
Olive Oil Pumpkin Bread
Brooke Eliason PrintServings: 1LoafTotal Time: 1hr30minsDifficulty: Easy
- 1½teaspoonbaking powder
- ½teaspoonbaking soda
- ¼teaspoonor few zips of fresh nutmeg
- 115-ozof pumpkin purée
- ¾cupbrown sugar
- ½cupextra virgin olive oil
Glaze and Pistachio Topping
- ½cuppowdered sugar
- 1 – 1½Tablespoonmilk
- ¼cuppistachios chopped
- 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.
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