Olive Oil Pumpkin Bread

Olive Oil Pumpkin Bread

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Pumpkin spice bread is what fall is all about, really. This gluten-free, dairy free pumpkin bread is naturally sweetened with a moist richness from the olive oil and ample flavor from the cozy fall spices. On your next rainy day, bake a few loaves of this Just Date Syrup sweetened bread.

  • Cook 45 min
  • Serves 1 loaf

Ingredients

  • 2 eggs
  • 1 cup (205g) pure pumpkin puree
  • 1/2 cup Just Date Syrup
  • 1/4 cup + 1 tbsp extra virgin olive oil
  • 2 tsp vanilla extract
  • 3 cups (240g) gluten-free oat flour
  • 2 tbsp cinnamon
  • 2 tsp ginger
  • 1 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • Pumpkin seeds (optional topping)
  • 1 tsp cinnamon + 1 tsp date sugar for topping (optional)
Instructions
  1. Preheat oven to 350°F.
  2. In two separate large bowls, mix the wet ingredients (eggs, pumpkin puree, Just Date Syrup, olive oil, vanilla) and the dry ingredients (oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, salt).
  3. Mix the dry into the wet to avoid clumps until just combined.
  4. Add to a well-greased or lined bread pan.
  5. Optional: sprinkle with pumpkin seeds and a mixture of 1 tsp cinnamon + 1 tsp date sugar on top.
  6. Bake for 40-45 minutes.
  7. Allow to fully cool on a baking rack before slicing.
by Kailee Walters