What makes this loaf so good? First, it combines the best of fats for a squidgy, irresistible loaf. Olive oil cake fans will be happy to encounter a moist crumb that somehow manages to taste better the next day—if you’re lucky enough to have any the next day, that is. Butter is also incorporated to give the quick bread that telltale richness and flavor (though depending on what olive oil you use, you can also get a lot of flavor from there, too). Roasted pepitas and caramelized turbinado (aka, raw) sugar make for the perfect topping: just enough to keep things interesting and give multidimensional texture. Lucky for us, we have Ovenly’s recipe below. You’ll get two loaves out of it, and trust us when we say it’s not too much. Even luckier, if you want to bring a surefire hit to your next holiday gathering or want to give a really, really delicious gift to a friend or family member across the country, Ovenly ships a two-pack of this pumpkin olive oil loaf (among other fantastic sweet treats) nationwide.from: Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery

  • Yield: Two 9×5-inch loaves

Ingredients (14)

  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 cup unsalted butter
  • 3 cups sugar
  • 2 cups pumpkin puree, canned or homemade
  • 2/3 cup water
  • 1/2 cup olive oil
  • 4 large eggs, room temp
  • Raw pepitas and turbinado sugar for garnish

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and grease two 9×5 inch loaf pans with softened butter and dust with flour.
  2. In a medium bowl, combine the flour, baking soda, salt and all the spices. Set aside.
  3. In a small saucepan over low heat melt butter and set aside to cool.
  4. In the bowl of a stand mixer fitted with a paddle attachment, blend the sugar, pumpkin puree, water, olive oil, and melted butter until smooth. With the mixer on medium-low, add the eggs, 1 at a time, and mix until well combined.
  5. Add the flour mixture in 3 batches, mixing on low speed to combine between additions. After the third addition, mix for 15 seconds to ensure the batter is smooth and homogenous so that no flour bits are remaining in the bottom of the bowl.
  6. Split the batter evenly between the 2 prepared loaf pans. Top with the pepitas and turbinado sugar.
  7. Bake for 60 to 65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.