This flavorful pumpkin bread is made spelt flour and extra-virgin olive oil! It’s perfect for breakfast or as a snack, but could also be topped with some glaze for an irresistible dessert! 

Don’t let the name of this recipe scare you from trying it out. Yes, it’s made with extra-virgin olive oil, but the taste is all pumpkin pie. You will love it. Your kids will love it. Trust me.

An Undeniably Healthy Fat: Extra Virgin Olive Oil

So why make pumpkin bread with olive oil when another oil would probably work just as well? Because extra virgin olive oil is undeniably one of the healthiest oils, if not the healthiest oil, out there. However, because of it’s strong flavor it’s rare that it works well in a baking recipe. Fortunately, thanks to the rich flavor of some of the other ingredients–pumpkin, cinnamon, and maple syrup–it works really well in this recipe.

Why Should Cakes Have All the Fun? Use that Bundt Pan!

Another fun twist on the classic pumpkin bread is to make it in a Bundt pan. I don’t know about you, but my lovely Bundt pan sure doesn’t get much use these days. I used to bake more cakes before I had kids, but these days I’m more focused on producing healthy baked goods. Fortunately, it finally dawned on me, that just because I’m not adding 2 sticks of butter and 2 cups of sugar doesn’t mean I can’t use the Bundt pan! So from now on, it’s getting more use.

Family Approved

My kids absolutely loved this recipe, and I have a feeling that much like our mini pumpkin muffins, it will become a staple around here. Made with wholesome ingredients, it’s a sweet bread that you can feel good about serving for breakfast, snack or dessert. (On the dessert note, my husband pointed out, that it would probably be really good with a little glaze or frosting too. Ummm, yes, it probably would!)

 [bctt tweet=”This dairy-free spelt and EVOO pumpkin bread is not only delicious but also nutritious! ” username=”marnutritious”]

Olive Oil Pumpkin Bread

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

This moist and delicious olive oil pumpkin bread is whole grain, dairy free, and made with heart-healthy olive oil. Of course, you won't taste the grains and the olives--you will just taste pumpkin and cinnamon.

Author: Maria Adams

Recipe type: Breakfast, Fika, Snack

Serves: 12 servings

Ingredients

• nonstick spray (I used coconut oil)
• 1½ cups spelt flour (or white whole wheat or gluten-free all-purpose)
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• dash of cloves
• dash of nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup extra-virgin olive oil
• ½ cup pure maple syrup
• 1 cup pumpkin puree

Instructions

1. Grease a Bundt or bread pan with nonstick spray.
2. Preheat oven to 375 degrees F.
3. In a medium bowl, combine the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
4. In a large bowl, whisk together the eggs, olive oil, maple syrup, and pumpkin. Add the dry ingredients and stir to combine.
5. Use a spatula to transfer the batter to the Bundt or bread pan.
6. Bake for 35-40 minutes or until a toothpick comes out clean.

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