Pumpkin Olive Oil Cake Loaf
Pumpkin olive oil cake has a delicious pumpkin flavor, tender crumb, is naturally sweetened, and has only a few simple ingredients. This easy recipe is dairy free and can easily be made gluten free.
Ingredients
- 1 ½ cups all purpose flour or gluten free flour, see notes below
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice blend
- pinch of kosher salt
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup maple syrup
- ⅓ cup olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
Topping (Optional)
- ⅓ cup thick, greek style vanilla cinnamon yogurt I used the Cocojune brand to keep it dairy free
Instructions
- Prep pan. Preheat your oven to 325°F/165°C and grease a 8×4-inch loaf pan. Alternatively, you can line it with a strip of parchment paper for easy removal.
- Mix dry ingredients. In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and a pinch of salt.
- Mix wet ingredients. In a separate bowl, combine the pumpkin puree, maple syrup, olive oil, eggs, and vanilla.
- Combine. Pour the wet mixture into the dry ingredients then fold them together using a silicone spatula until just combined. Make sure not to over mix the batter!
- Bake. Pour the pumpkin batter into your prepared pan and bake for 55-60 minutes in the center of your oven. It's ready when a toothpick or the tip of a knife inserted into the center of the loaf comes out clean and the top of the loaf is golden brown.
- Cool. Allow the loaf to cool in the pan for about 10-15 minutes before transferring it to a wire rack. Let cool to room temperature.
- Add topping. Use an offset spatula to spread the yogurt on top of the cake (if using). Alternatively you can use a citrus glaze, see recipe notes below. Store in the fridge until ready to enjoy!
Notes
GF flour: Use a gluten free flour blend with xanthan gum for best results. I’ve had great success using Bob's Red Mill 1:1 Gluten Free Flour.
Topping: If you'd prefer something sweeter, you can top the loaf cake with an orange pourable glaze: ½ cup powdered sugar, 2 teaspoons orange zest and 1 tablespoon orange juice. Or a cinnamon cream cheese frosting. It's very customizable!
See the blog post for step-by-step instructions, storage, and recipe FAQs.