Dark Chocolate Chunk Olive Oil Pumpkin Bread

Sweet, salty, crunchy, moist, delectable. Dare you to not eat an entire loaf in one sitting.

Makes: 2, nine-inch loaves

Cook Time: 45-60 minutes

Pairing: Cobram Estate EVOO Select


4 large eggs

1 cup Cobram Estate Extra Virgin Olive Oil

2/3 cup water

3 cups sugar

1 15-ounce can pure pumpkin puree

3 1/3 cups sifted flour

1 ½ teaspoon fine salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoons baking soda

1 cup toasted pumpkin seeds (plus a bit more for garnish)

1.5 cup dark chocolate chunks

Flakey sea salt


1. Preheat your oven to 350˚F with a rack positioned in the center. Grease two, nine-inch bread loaf pans with EVOO.

2. In a big mixing bowl, whisk together the eggs, water, EVOO, pumpkin and sugar until combined and smooth.

3. In a separate bowl, sift together the flour, spices, salt, and baking soda. Slowly incorporate this mixture into the wet mix until just combined. Fold in the toasted pumpkin seeds and chocolate chunks.

4. Divide the batter between the two loaf pans. Bake for 45 minutes to one hour, or until a cake tester inserted comes out clean. Cool on a rack for 5 to 10 minutes before removing from the pans.

California Harvest Feast Recipes
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