Indulge your pumpkin spice cravings with this easy pumpkin bread, topped with a unique glaze that will draw rave reviews!
It seems everything is infused with pumpkin spice these days, and if you’re a lover of this classic fall flavor combo, this easy pumpkin bread recipe will hit the spot! (And if you’re not, why not make a loaf for someone you love who is a fan?)
This bread is simple to make and not too sweet, so if you’re looking for a healthier breakfast option, you may want to skip the glaze. However, if you really want to make this bread all that it can be, you’ll want to drizzle it with the tasty and unique olive oil glaze!
This is also a great make-ahead holiday bread. Just bake, let cool completely, then wrap tightly and freeze. To defrost, place loaf on counter overnight, then just add drizzle before serving.
Easy Pumpkin Bread with Olive Oil Drizzle
Yield: 1 loaf
For the bread:
1 cup cane sugar
1/2 cup extra virgin olive oil
1 teaspoon vanilla extract
1 15 oz can pumpkin puree
2 cups all-purpose flour or gluten-free all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3 tablespoons pumpkin pie spice
For the olive oil drizzle:
1/4 cup confectioner’s sugar
1/4 cup extra virgin olive oil
Flaky sea salt, for topping
- Preheat your oven to 350 degrees.
- In a large bowl, mix 1 cup granulated sugar, 1/2 cup olive oil and 1 teaspoon vanilla extract. Whisk together until light and fluffy. Add 2 eggs and 1 15-ounce can of pumpkin to the bowl. Whisk to combine.
- In a separate bowl, add 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt and 3 tablespoons pumpkin pie spice. Mix to combine. Add dry ingredients to wet ingredients and mix to combine.
- Grab your loaf pan and spray it with baking spray. Line the pan with a sheet of parchment that is cut to the width of the long side of your pan. Leave extra flaps of parchment over the long side of the pan. (These will be handles that make getting the bread out of the pan a cinch!)
- Place your batter into the loaf pan, spreading it evenly. Place in oven for 60 minutes, or until a knife comes cleanly out of the bread. Remove from oven and let cool.
- While your bread cools, make the olive oil drizzle. Add 1/4 cup confectioner’s sugar to a small bowl. Slowly whisk in up to 1/4 cup of extra virgin olive oil, stopping when you have a smooth drizzle consistency (you may not need the entire 1/4 cup of olive oil). Set aside.
- Let bread cool completely, then have fun drizzling away! Slice and serve.