Olive oil pumpkin bread

Meet your new favorite pumpkin bread recipe! This is a fluffy, flavorful, and easy quick bread filled with pumpkin spice and crunchy pecans.

Nourish: Olive oil is the secret to Ellie Krieger’s warm, baked ode to the season.

My Perfect Pumpkin Bread is moist, flavorful, and absolutely delicious. No mixer needed and 10 minutes to prepare. Crunchy exterior and moist interior. YUM!

Adapted from BonAppetit.comThis simple recipe is everything I want in a quick baking, snack cake. I love a loaf cake that uses oil as the fat as it produces and tender crumb and here we use olive oil for texture and it adds a wonderful fragrant flavor as well. It also keeps the bread super moist (better than butter!) and add healthy fats with a world of benefits. I’ve added a couple of handfuls of bittersweet chocolate to this loaf which is also lovely.

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 […]

Starbucks pumpkin bread is a wonderfully tender and moist homemade pumpkin loaf filled with cozy warming spices, topped with crunchy pumpkin seeds. This easy, one bowl copycat Starbucks pumpkin bread recipe makes the perfect fall treat.

Pumpkin Swirl Donut Bread from Lauren's Latest. If dipping an entire pumpkin loaf in butter and cinnamon sugar is wrong I don"t want to be right. #laurenslatest #falldessertrecipes #pumpkinrecipes

Sweet with a touch of savory, this moist pumpkin bread is packed with warming spices and studded with toasted pepitas. One of our favorite seasonal breads to bake.

This pumpkin olive oil cake is a super moist single layer 8 inch cake. It is full of pumpkin and spice flavor and topped with cinnamon cream cheese frosting. It's easy to make and is the perfect anytime snacking cake or festive fall dessert!

This week has been unusually busy for me and I’m five days away from a big deadline with my next book, so I am taking a break from recipe development. That is sometimes how the business of blogging goes: freelance work and publishing projects ebb and flow, occasionally taking precedence over blog posts. However, I...