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Olive Oil Pumpkin Bread

Dessert Dessert
Olive Oil Pumpkin Bread
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.
  • Preparation 10 minutes
  • Cook 45 minutes
  • Serves 6-8

Ingredients

Wet-:

2 eggs

1 cup (205g) pure pumpkin puree

1/2 cup Just Date Syrup (or 50/50 with another sweetener)

1/4 cup + 1 tbsp extra virgin olive oil

2 tsp vanilla extract

Dry:

3 cups (240g) GF oat flour (rolled oats, blended)

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

  1. Pre-heat oven to 350F
  2. In two separate large bowls, mix the wet ingredients and the dry ingredients
  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 but recommended step: sprinkle with pumpkin seeds and a mixture of 1 tsp cinnamon + 1 tsp date sugar (the seeds add a nice crunch and the extra bit of course sugar on top gives it a bit of a caramelization!)
  6. Bake for 40-45 minutes
  7. Allow to fully cool on a baking rack before slicing (this is just to make sure it slices easily, if you’re unsure just feel the bottom!)

Kailee Walters from Kailee in the Kitchen

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