Pumpkin Olive Oil Cake
A moist, perfectly sweet pumpkin loaf cake made with olive oil, maple syrup and warm spices.
Servings: 8
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