So I have this chocolate olive oil loaf cake that is pretty much perfect and although I do have some pretty fabulous pumpkin bread recipes already on the blog, I wanted something a little different… a little more moist, rich and extravagant.
Enter – this pumpkin olive oil cake.
Everything comes together in the same bowl with a regular whisk and basic pantry ingredients and after just a few minutes of simple work, you will be richly rewarded with a moist, perfectly sweet pumpkin olive oil cake.
Let’s get started…
Begin by whisking 1/2 cup of a good olive oil with 2 large eggs, 1/4 cup of whole milk and 1 1/2 cups of pumpkin puree until smooth. Add 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1/4 cup of maple syrup and 1 teaspoon of pure vanilla extract and whisk vigorously until everything comes together.
Stir in 1 3/4 cups of all purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves until the dry ingredients are just combined.
Transfer the batter into a greased and parchment lined loaf pan and bake in a 350 degree oven for 55-60 minutes or until a toothpick will come out of the center clean.
Quick breads or loaf cakes can be tough to bake properly for 2 reasons – everyones oven is different and the center of a nice tall loaf can take much longer to bake through than you may have expected, so be sure to keep an eye on the loaf, but don’t take it out of the oven until a toothpick will come out clean.
If you remove the loaf while the center is still raw… even just a little bit… the loaf will collapse while it cools and nobody wants that to happen!
This is what we are looking for. Tall, golden brown and fully baked.
Let it rest on a cooling rack until the loaf easily comes out of the loaf pan.
As long as the loaf is baked through… you can slice into it warm and this is the best! A warm, moist, steamy slice of pumpkin olive oil cake is like fall dessert heaven and if you happen to have a scoop of whipped cream on hand… even better!
This loaf is delicious. The texture is beautiful, the flavor is beautiful and the process to make it could not be easier. Whats not to love about this pumpkin olive oil cake?
Pumpkin Olive Oil Cake
Ingredients
- 1/2 cup of olive oil
- 2 large eggs
- 1/4 cup of whole milk
- 1 1/2 cups of pure pumpkin puree
- 1/2 cup of brown sugar, packed
- 1/2 cup of granulated sugar
- 1/4 cup of maple syrup
- 1 teaspoon of pure vanilla extract
- 1 3/4 cups of all purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of cloves
Instructions
- Preheat your oven to 350 degrees
- Grease and line a loaf pan with parchment paper
- Whisk 1/2 cup of a good olive oil with 2 large eggs, 1/4 cup of whole milk and 1 1/2 cups of pumpkin puree until smooth
- Add 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1/4 cup of maple syrup and 1 teaspoon of pure vanilla extract and whisk vigorously until everything comes together
- Add 1 3/4 cups of all purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves and mix until just combined
- Transfer the batter into the prepared loaf pan
- Bake for 50-65 minutes or until a toothpick will come out of the center clean
- Let cool until the loaf will easily come out of the pan
- Enjoy warm or at room temperature
- Store leftovers in an airtight container at room temperature for up to 4 days
