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Super Moist Pumpkin Bread

October 18, 2020 by April 4 Comments

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This Super Moist Pumpkin Bread will have you wishing it was fall all year longšŸ‚

Made with simple and wholesome ingredients, this pumpkin bread with olive oil is ready in about an hour and perfect for breakfast on-the-go or mid-afternoon snack.

An overhead shot of a pumpkin bread wrapped in parchment paper in a loaf pan on top of a grey tablecloth

Psst, there’s a little surprise too…c’mon in close, that’s it..there’s a secret ingredient. I know, right?! It’s…lemon zestšŸ‹

No fluffy loafs here, the moistness comes thanks to the combo of the olive oil, a smidge of milk and of course, a generous amount of canned pumpkinšŸ˜‹

Closeup shot of pumpkin bread topped with pepitas

A super moist pumpkin bread with olive oil makes for a delicious mid-afternoon snack

Filled with healthy-carbs, potassium and a kick of fibre, this pumpkin bread has been my quick and healthy breakfast these days when I pair it with a couple hard boiled eggs and the coffee, of courseā˜•

Here’s what you’ll need for this pumpkin bread:

  • All-purpose flour
  • Cinnamon
  • Baking soda and baking powder
  • Salt
  • Nutmeg
  • Brown sugar
  • Olive oil
  • Milk
  • Canned pumpkin
  • 1 lemon (for the zest)
  • Pumpkin seeds (aka pepitas)

Three slices of pumpkin loaf on parchment paper with a gold knife beside them

And a couple of FAQs:

Can I make this pumpkin bread gluten free?

Using a gluten-free flour will change the density of the loaf but oat flour is a close substitute if you require gluten-free option. I would not recommend almond flour though, k?

How long does it keep?

On the counter in an air-tight container, this loaf will keep for about 3 days on the counter so eat it up by then or wrap it up and pop it in the freezer (sliced) to enjoy for up to another month.

If you try this out, please rate and comment. I do love hearing from youšŸ™‹ā€ā™€ļø

~April

If you like the sound of this Super Moist Pumpkin Bread, check out these yummy and healthy recipes too:

Healthy Banana Bread with White Beans

Healthy Cranberry Oatmeal Muffins

Healthy Soft-Baked Oatmeal with Peanut Butter and Peaches

Best Ever Banana Chocolate Chip Muffins

Three slices of pumpkin loaf topped with pumpkin seeds on parchment paper

Super Moist Pumpkin Bread

AvatarApril
This Super Moist Pumpkin Bread is super yummy for a breakfast on-the-go or a mid-after snack. Delicious, moist, and perfect for fall!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 8 large slices
Calories 222 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp baking powder
  • 1 egg
  • 1/4 cup brown sugar
  • 1/3 cup olive oil
  • 2 Tbsp milk
  • 1 cup canned pumpkin
  • 1/2 tsp grated lemon zest
  • 1/4 cup pepitas

Instructions
 

  • Pre-heat oven to 350 degrees F.
  • In a large bowl, combine flour, cinnamon, baking soda, salt, nutmeg and baking powder.
  • In a medium bowl, beat egg; whisk in brown sugar, oil and milk. Stir in pumpkin and lemon zest. Stir the pumpkin mixture into dry ingredients.
  • Pour batter into loaf pan (8 inch by 4-inch (1.5L). Sprinkle the top with the pepitas.
  • Bake in the preheated oven for 50 minutes or until a toothpick inserted in the centre comes out clean. Cool for about 10 minutes in the pan and carefully lift out onto rack to cool completely.

Notes

This makes 1 loaf. Keeps for about 3 days on the counter in an air-tight container.
Slice and wrap to freeze for up to 1 month.
Recipe adapted from Zucchini Nut Loaf (Dietitians of Canada, 2005)
Keyword fall recipes, pumpkin, super moist pumpkin bread

Filed Under: Breakfast, Healthy Recipes, Snacks Tagged With: breakfast, fall recipes, on-the-go, on-the-go snacks, pumpkin

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Comments

  1. AvatarMary Lee says

    October 29, 2020 at 1:49 pm

    Hi April!
    I am just about to start this recipe & see that you don’t have the oven temp on the recipe. Also there’s a typo where it still says to mix in the ā€œzucchiniā€ into the dry ingredients- that sent me into a bit of a puzzle for a minute, wondering if I had missed an ingredient – then I remembered that you said you had adapted a zucchini recipe. I’m going to guess at oven temp from a banana bread recipe I use. Here goes!

    Reply
    • AvatarApril says

      October 31, 2020 at 12:38 pm

      Hi Mary!
      Oh gosh, you think you proof read it enough and still those errors lol
      I will fix all of that.
      Thank you so much for commenting and letting me know – yes, oven at 350F
      Let me know how it turns out for you?
      Cheers,
      April

      Reply
  2. AvatarMary Lee says

    October 29, 2020 at 1:54 pm

    Hi April – also the egg is missing from the list of ingredients on the printed recipe.

    Reply
    • AvatarApril says

      October 31, 2020 at 12:38 pm

      Thank you Mary!šŸ™

      Reply

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