Is baking with olive oil trendy? I’m coming across the most amazing recipes this fall that use olive oil instead of butter or vegetable oil.
First, you must go make Fine Cooking’s Olive Oil Pumpkin Bread. I’ve been looking for a standby pumpkin bread recipe for years, and this is it. I’ve made it three times, twice as bread and once as muffins, following the recipe exactly (a rarity for me).
Next, make Simply Recipes’ Super Easy, Super Moist Chocolate Cupcakes, which also uses olive oil (and butter in the frosting).
Finally, when you’re trying to use up your leftover pumpkin, make Recipe Girl’s Pumpkin Spice Lattes. They are so much better than the ones I (used to) pay an embarrassing amount of money for at Starbucks.
I made a number changes to the pumpkin latte recipe because I don’t like my coffee to be very rich. I make my lattes with skim milk, quarter the amount of pumpkin pie spice and cream, and omit the extra white sugar and whipped cream. I also use our milk frother to give the “pumpkin milk” a final mix before putting it all together.
Olive oil…that it interesting. I’ve never baked with olive oil because I think it has more of a flavor to it. Usually I use butter or coconut oil. Do you notice a flavor difference?
Yes! Yes! Pumpkin Spice Latte – you just saved me whole bunches of money!
Emily – I could not tell a flavor difference – maybe the pumpkin and chocolate flavors covered it up? Also, we buy Costco brand olive oil, so maybe the flavor isn’t all that strong to begin with.