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Food The Bite:

Pumpkin Olive Oil Loaf

Pumpkin Olive Oil Loaf

Athena Calderone


1¼ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 Tbsp ground cinnamon

2 tsp freshly ground nutmeg

3/4 teaspoon kosher salt

1¼ cups granulated sugar

2 large eggs

3/4 cup extra virgin olive oil

1 cup canned pumpkin purée

1/3 cup yogurt

3 oz bittersweet chocolate, finely chopped. Plus extra for finishing


¾ cups confectioner’s sugar, sifted, plus more as needed

1-2 Tbsp hot water, plus more as needed

2 Tbsp extra-virgin olive oil

2 Tbsp pepitas, toasted

Dark chocolate, chopped or shaved


Preheat oven to 350°. Coat a loaf pan with nonstick spray and line with a parchment paper
• Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
• Combine granulated sugar and eggs in a large bowl, whisk to blend. Whisk in oil, pumpkin puree, and Greek yogurt. Whisk in dry ingredients until batter is smooth. Fold in chocolate. Scrape into prepared pan; smooth top.
• Bake until golden brown and a tester inserted into the center of the cake comes out clean, 50 minutes.
• Whisk confectioners sugar, olive oil, and water until smooth.
• Let cake cool on a wire rack. Once cake is slightly cooled drizzle glaze over cake and sprinkle with pepitas and chocolate shavings

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