Pumpkin Olive Oil Cake

Light, fluffy, and perfectly sweet, this Pumpkin Olive Oil Cake is one of my favorite treats for fall! It quickly comes together in one bowl, it's no-fuss and foolproof, and it's great for just about any occasion. My kids love making this easy pumpkin cake recipe with me! Top it off with yogurt for a healthy fall breakfast or have it with a dollop of whipped cream for one of the BEST easy fall dessert recipes.

Course Breakfast, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 35

Total Time 40

Servings Slices

Calories 282kcal

Author Christine McMichael

Equipment

Loaf Pan

Ingredients

1 1/3 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon pumpkin spice
2/3 cup olive oil
3/4 cup brown sugar
2 Tablespoons maple syrup
1/2 cup pumpkin puree
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F.
In a large mixing bowl, mix the flour, baking powder, salt, and pumpkin spice, then make a well in the flour mixture.
Add the liquid ingredients to the center, then whisk.
Mix until just combined (make sure not to overmix the batter).
Pour the batter into a small loaf pan lined with parchment paper.
Bake for 30-35 minutes until a toothpick comes out clean.
Allow the cake to cool for 10 minutes, and remove it from the pan to cool on a wire rack.

Video

Nutrition