Pumpkin Bread with Olive Oil Drizzle

I am a firm believer that all easy peasy quick breads need to be frosted, drizzled, or sprinkled with something sweet! Quick breads, like this perfectly moist and spicy pumpkin girl, tend to be on the less-sweet side of baking, which is a side I am less excited to be on, despite my love of the genre. That brings us to the star (if I say so myself) of the show: the olive oil drizzle! While completely optional, I do believe after one taste you won’t know how you lived without it. Smooth and creamy, sweet and spicy, it’s the perfect addition to your pumpkin spice lifestyle.

Watch me make this recipe on Instagram!

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Pumpkin Bread with Olive Oil Drizzle

Pumpkin Bread with Olive Oil Drizzle

  • Author: Dan Pelosi


  • Pumpkin Bread:
  • 1 cup cane sugar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 15 oz can pumpkin puree
  • 2 cups all-purpose flour or GF all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 tablespoons Pumpkin Pie Spice
  • Olive Oil Drizzle:
  • 1/4 cup confectioner’s sugar
  • 1/4 cup olive oil
  • Flaky sea salt, for topping

What You’ll Need

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, add 1 cup granulated sugar, 1/2 cup olive oil and 1 teaspoon vanilla extract. Whisk together until light and fluffy. Add 2 eggs and 1 15 oz can of pumpkin to the bowl. Whisk to combine.
  3. In a separate bowl, add 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt and 3 tablespoons pumpkin pie spice. Mix to combine. Add to wet ingredients and mix to combine.
  4. Grab your loaf pan and spray it with baking spray. Line the pan with a sheet of parchment that is cut to the width of the long side of your pan. Leave extra flaps of parchment over the long side of the pan. These will be handles that make getting the bread out of the pan a cinch!
  5. Place your batter into the loaf pan, spreading it evenly. Place in oven for 60 minutes, or until a knife comes cleanly out of the bread. Remove from oven and let cool.
  6. While your bread cools, let’s make the olive oil drizzle. Add 1/4 cup confectioner’s sugar to a small bowl. Slowly whisk in up to 1/4 cup of extra virgin olive oil, stopping when you have a smooth drizzle consistency. You may not need the entire 1/4 cup of olive oil. Set aside.
  7. Let bread cool completely, then have fun drizzling away! Slice and serve!
  8. Store your bread in an airtight container or bag at room temperature to keep it fresh. Your bread will freeze really well (without drizzle) if tightly wrapped to avoid freezer burn. To defrost, leave on the counter top overnight and then add drizzle.