Pumpkin Olive-Oil Cake
This simple moist, not too sweet, super tender cake is the perfect go to fall dessert. Great any time of day with coffee and will have your home smelling incredible!
Makes: 1 loaf (9×5″) or one 8″ round
Oven: 350°F (175°C)
Ingredients
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 2 large eggs, room temp
- ½ cup (120ml) extra-virgin olive oil
- 1 cup (240g) pumpkin purée (not pie filling)
- ¼ cup (60ml) milk (or orange juice for a citrusy note)
- 1 tsp vanilla extract
- Optional: ½ cup chopped toasted pecans or chocolate chips
Quick glaze (optional)
- ½ cup (60g) powdered sugar
- 1–2 tbsp milk or orange juice
- Pinch of cinnamon
Directions
- Prep: Grease and line your pan with parchment. Preheat oven to 350°F (175°C).
- Dry mix: In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Wet mix: In a large bowl, whisk sugars, eggs, and olive oil until smooth. Whisk in pumpkin, milk (or OJ), and vanilla.
- Combine: Fold dry into wet just until no flour streaks remain. Fold in nuts/chips if using.
- Bake: Pour into pan; smooth top. Bake 45–55 min (loaf) or 30–38 min (8″ round), until a tester comes out with a few moist crumbs.
- Cool & glaze: Cool 10 min in pan, lift out to rack. Whisk glaze ingredients and drizzle over cooled cake.
Tips & swaps
- Super tender crumb: Don’t overmix once flour is in.
- GF option: Replace with 1:1 gluten-free blend + add 2 tbsp milk.
- Dairy-free: Use oat/almond milk; glaze with OJ.
- Not too sweet? Reduce sugar by 2–3 tbsp; spices will shine more.
Enjoy!