This loaded bread dipping oil is the ultimate hosting hack, taking less than five minutes to mix together! Just take your favourite dried or fresh herbs and spices into high-quality extra virgin olive oil, and voila – instant restaurant vibes. Its naturally vegetarian and a total breeze to make gluten-free or dairy-free just by swapping the bread. 

If you love the flavors of sundried tomatoes, oregano and fresh herbs in my Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese, you’re sure to love this bread dipping oil too!

Why loaded bread dipping oil is the perfect quick appetizer

This olive oil bread dip is the ultimate five-minute appetizer – it delivers restaurant-quality flavor with zero cooking, using simple pantry staples. Skipping the oven entirely provides instant gratification for you, your family or arriving guests, immediately setting a relaxed tone and whetting the appetite without filling everyone up.

It is a highly customizable, naturally vegetarian crowd-pleaser that draws people together around a single dish. Best of all, it tastes great, looks impressive and makes it to your table with minimal effort.

Ingredients needed for this recipe

• Extra virgin olive oil (good-quality)
• Drizzle of balsamic vinegar
• Sundried tomatoes
• Fresh garlic
• Red chili flakes
• Lemon
• Dried oregano
• Parmesan cheese
• Fresh basil or parsley
• Kosher salt or flaky sea salt
• Fresh crusty bread of choice

Choosing the right bread for you

To get the most out of your dipping oil, the right bread is key!

Ciabatta or Focaccia: Their natural air pockets help absorb the dip and scoop the herbs. 

French Baguette or Sourdough: Their hearty crust and soft insides offer great scoop and a satisfying chew.

Step 1: Preparing The Bread

Tearing: For an effortless feel, pull the bread apart into bite-sized chunks by hand. The jagged edges catch the dip for a perfect bite every time.

Angled slices: If you prefer a slice, cut the loaf at a sharp angle, about 1-1.5″ thick so they hold up under the weight of the oil. This increases the surface area of each piece, giving you more room to scoop up the dip. 

Warm & crispy: You can warm the bread right before serving to revive the crust and soften the interior, by baking the whole loaf at 350F for 5 to 7 minutes. Or you can lightly grill or toast the slices. The crispy bread and or char marks add a taste and texture that pairs so well with garlicky oil. 

Step 2: Mixing the dipping oil ingredients

Start with a shallow serving dish or platter, add olive oil, vinegar, and the remaining ingredients, stir until roughly combined. Taste. Adjust to your preference, does it need more salt, more fresh herbs? Its your dish, adjust as you like. 

Step 3: Combining and serving the dipping oil

Once you’ve tasted and adjusted the seasonings per your personal taste, give everything once last stir and spread out the dipping oil in the shallow serving dish or platter. Serve with bread on the side.

Tips for customizing the dipping oil flavors

The real beauty of this dip is that you can easily customize it to what you have on hand and to any other dishes you’re serving. By swapping a few simple ingredients, you can take a basic oil from a classic Italian dip across the globe to anything you may be craving. 

Acid creates a crisp contrast:

• Citrus zest – fresh lemon, lime or orange instantly brightens the dish
• Red wine vinegar adds a classic Italian touch 

Boost the savory by adding these finely minced or grated:

• Hard cheeses like a high-quality Parmigiano-Reggiano, Pecorino Romano, or Asiago 
• Sun-dried tomatoes
• Variety of olives or capers 

Herbs can do the heavy lifting in changing the flavor profile:

• Dried Herbs: Italian seasoning, thyme, oregano dried, smoked paprika, red pepper flakes
• Fresh herbs: fresh rosemary, parsley, basil, oregano
• Fresh cracked black pepper

Garlic is the backbone of a great dipping oil:

• Raw Minced Garlic: gives a fresh bite
• Roasted Garlic: adds a sweet depth
• Garlic Powder: pantry staple

Serving suggestions and pairing ideas

This easy appetizer can easily be the centre piece to any gathering. Serve the dip at room temperature in a shallow serving dish, platter or bowl with your torn bread/toasted bread tips in a separate dish. 

This dip served alongside my Lemon & Fresh Basil Burrata is a the perfect start to your next summer meal.

I love to pair this bread dipping oil with my Italian Chopped Summer Salad for a light yet satisfying meal, day or night too!

How to store

You can make this dipping oil up to 4 days in advance and store in the fridge in an airtight glass container. Just ensure to take it out a minimum of 20 minutes before you plan on serving, to bring it to room temperature. Give everything a good stir before serving.

Any leftover dipping oil can be stored in an airtight glass container for up to 4 days.

FAQ’s

More quick appetizers to make from the blog

• Lemon and Fresh Basil Burrata Cheese Appetizer
• Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!)
• Quick and Easy Boursin Bruschetta Dip Appetizer

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5-Minute Easy Loaded Bread Dipping Oil Appetizer Recipe

Whip up this flavorful loaded bread dipping oil in just 5 minutes—an easy, crowd-pleasing appetizer perfect for any occasion!

Course Appetizer

Cuisine Mediterranean-inspired

Keyword bread, dip

Prep Time 5 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• ½ cup extra-virgin olive oil
• Drizzle of balsamic vinegar
• ¼ cup minced sundried tomatoes
• 1 clove garlic grated
• ¼ tsp chili flakes
• Zest from half lemon
• 1/2 tsp dried oregano
• 1/3 cup shredded parmesan cheese
• 2 tbsp chopped fresh basil or parsley
• 1-2 tsp kosher salt or flaky sea salt
• For serving: fresh bread of choice baguette and ciabatta bread work well

Instructions

• In a serving bowl or platter, start by adding the extra-virgin olive oil and a drizzle of balsamic vinegar. Add in the minced sundried tomatoes, grated garlic, chili flakes, lemon zest, dried oregano, shredded parmesan cheese and chopped fresh basil or parsley. Add 1 tsp kosher salt or flaky sea salt and use a spoon or fork to stir everything together.
• Taste and adjust seasonings with up to 1 tsp more salt if desired.
• Serve with fresh bread for dipping and enjoy!

Photography by: Kaeleigh Pugliese

The post 5-Minute Easy Loaded Bread Dipping Oil Appetizer Recipe appeared first on Cooking in my Genes.

It’s bursting with all of the seasonal flavours you’ve come to love – pumpkin, warming spices and maple!

Most definitely a fall favorite recipe you’ll need to add to your baking list.

Just like these 2 Ingredient Baked Pumpkin Donuts, this delicious bread is packed with autumn flavours and is simple to make!

You don’t need a hand mixer or any fancy equipment; just two ingredients, a mixing bowl and a loaf pan to make a homemade pumpkin bread.

Why you’ll love this 2-ingredient pumpkin bread recipe

• All you need are two main ingredients to make this easy pumpkin bread recipe – canned pumpkin and boxed cake mix (spice flavour)!
• You can have this bread mixed together and in the oven with just 5 minutes of prep.
• It’s the best combination of pumpkin and spice flavours for all of those fans of pumpkin spice during pumpkin season.

Ingredients needed to make this easy recipe

Pumpkin purée: you’ll need one can of pure pumpkin puree for this recipe (make sure it’s pumpkin purée NOT pumpkin pie filling.

Spice cake mix: one box of spice cake mix is crucial for this 2 ingredient recipe; the spices in this box of cake mix pair perfectly with the pumpkin puree to create the best pumpkin spice flavor.

Maple Icing: if desired I highly recomment drizzling this delicious pumpkin bread with a quick homeade icing made with simple ingredients: melted butter, maple syrup, icing sugar and a pinch of salt

Pecans: to round things out, top the icing with chopped pecans!

How to make this quick pumpkin bread

Step 1: Preheat the oven to 350F. Grease a loaf pan with non-stick cooking spray and then line with parchment paper.

Step 2: In a medium bowl, mix together the pumpkin purée and the spice cake mix until fully combined and smooth.

Step 3: Transfer the batter to the prepared loaf pan and smooth out the top.

Step 4: Bake for 45-55 minutes or until a toothpick or cake tester inserted in the center of the bread comes out clean (you can start checking the loaf around the 45 minute mark as some oven’s run more hot than others).

Step 5: Once done, let the loaf cool completely in the loaf pan on a cooling / baking rack.

Step 6: When the loaf is completely cooled, remove from the pan. If desired, make the icing by mixing together the melted butter, maple syrup and icing sugar until smooth. Drizzle the icing over the loaf and then sprinkle over chopped pecans if desired. Slice and enjoy!

Expert tips for this 2-ingredient recipe

• Make sure to use pure pumpkin purée, not pumpkin pie filling!  The can of pumpkin purée is just pumpkin and that’s what is needed to make this recipe work.
• Stir the pumpkin purée and dry cake mix together until just combined. Try not to overmix as you’ll end up with a more dense / heavy pumpkin bread.
• As oven’s can vary, start checking for doneness of the pumpkin bread around the 45 minute mark.

Common questions

Can I use a different kind of cake mix?
I’ve only tested this recipe with the spice cake mix but you could use a carrot cake mix in a pinch. To get the best pumpkin bread flavour I wouldn’t stray from using the combination of spice cake mix and pumpkin purée.

Is there a different type of icing I can use to top this pumpkin loaf?
If you’re a fan of cream cheese icing, try the cream cheese frosting from my apple cake recipe – you would probably need to make only a half batch of the frosting to top this pumpkin loaf.

Can I add more spices to the batter to enhance the flavour further?
If you’d like to add more spices like cinnamon, nutmeg, ginger or pumpkin pie spice, add 1/4-1/2 tsp of a spice at a time and taste the batter to make sure it’s to your liking before baking.

What if I want to make these into muffins instead?
I haven’t tested it but you should be able to make 12 muffins from this 2 ingredient recipe. I would recommend baking them at 375F for 18-22 minutes.

​How to store

Store leftover pumpkin bread in an airtight container or wrapped with plastic wrap for up to 3 days.

More quick dessert recipes to love from the blog

Viral Upside Down Puff Pastry Dessert Tarts Recipe

The Best Cinnamon Spiced Apple Pie Blondies Recipe

Quick and Easy Two Bite Cinnamon Rolls Recipe

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2 Ingredient Pumpkin Bread (with spice cake mix)

Make this 2 ingredient pumpkin bread with just pumpkin puree & spice cake mix! Top with a delectable maple icing drizzle for the ultimate Fall snack.

Course Breakfast, Dessert

Cuisine american-inspired

Keyword loaf, pumpkin, pumpkin spice

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 1 loaf

Author Jess

Ingredients

For the pumpkin bread

• 1 14-15oz can pure pumpkin purée
• 1 box spice cake mix (approximately 375g or 14-15oz size box)

For the maple drizzle

• 1 tbsp melted butter
• 3 tbsp maple syrup
• 1/2 cup icing sugar
• pinch salt
• 1/4 cup chopped pecans (optional)

Instructions

• Preheat the oven to 350F. Grease a loaf pan and then line with parchment paper.
• In a medium mixing bowl, mix together the pumpkin purée and the spice cake mix until fully combined and smooth.
• Transfer the batter to the prepared loaf pan and smooth out the top.
• Bake for 45-55 minutes or until a toothpick inserted in the centre of the loaf comes out clean (you can start checking the loaf around the 45 minute mark as some oven's run more hot than others).
• Once done, let the loaf cool completely in the loaf pan.
• When the loaf is completely cooled, remove from the pan. If desired, make the icing by mixing together the melted butter, maple syrup and icing sugar until smooth. Drizzle the icing over the loaf and then sprinkle over chopped pecans if desired. Slice and enjoy!

Notes

• If you want to try a different icing, try my cream cheese frosting (just make a half-batch) from my Apple Cinnamon Cake with Cream Cheese Icing
• Make sure to use pure pumpkin purée, not pumpkin pie filling!  
• What if I want to make these into muffins instead? I haven't tested it but you should be able to make 12 muffins from this 2 ingredient recipe. I would recommend baking them at 375F for 18-22 minutes.
• Substitutions for pecans: chopped walnuts or almonds.

The post 2 Ingredient Pumpkin Bread (with spice cake mix) appeared first on Cooking in my Genes.

Inspired by one of my favourite places to enjoy brunch in Calgary, Alforno Bakery & Café, I’ve created an easy, summery brunch dish using Alforno’s freshly-baked Sourdough Bread. For me, their sourdough bread is perfectly balanced, with a crusty outer crust and soft inside, the taste of the bread is the distinctive sour flavour I love in sourdough.

The sourdough pairs perfectly with the light ricotta and honey mixture, sweetness from the sugar-cinnamon butter and sweet and tart berries in this recipe.

Alforno Bakery & Café has a wonderful dining atmosphere, so when you’re enjoying a meal with a group of friends, it really feels like you’re at someone’s home. The restaurant space is bright and airy which inspired me to create this dish that can be enjoyed with family and friends over breakfast or brunch.

When I first started visiting Alforno, I thought it was a great place for a coffee or meal, I actually had no idea Alforno was a full service bakery! You can pickup up a variety of fresh baked breads and sweets from their bakery and you will not be disappointed with the selection.

I know I certainly will be going back to pickup their sourdough bread so I can make this dish on repeat the rest of the summer. This Summer Berries on Toasted Sourdough might just turn out to be your favourite bite of food this season!

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Summer Berries on Toasted Sourdough

Fresh berries, ricotta and locally baked bread come together for the perfect summer breakfast dish that is easy to make for your family and friends.

Course Breakfast, brunch

Cuisine American

Keyword berries, breakfast, brunch, toast

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author Jess

Ingredients

• 1 1/2 cups ricotta
• 1 tbsp honey
• 1/4 cup butter, softened
• 1 tbsp sugar
• 1/2 tsp cinnamon
• 1 cup blueberries
• 1 cup sliced strawberries
• 1 cup raspberries
• 1 cup blackberries
• 4 slices sourdough bread *in Calgary try Alforno Bakery & Café's freshly baked sourdough loaves*
• fresh mint leaves for garnish

Instructions

• Pre-heat your oven to 325F and line a baking sheet with parchment paper.
• Mix together the ricotta and honey and set aside.
• In a small bowl, mix together softened butter, sugar and cinnamon and set aside.
• Then in another bowl, mix together your blueberries, sliced strawberries, raspberries and blackberries.
• Slice 4 pieces of sourdough bread (3/4 – 1 inch thickness). Spread the butter mixture onto each slice of bread, evenly distributing between the slices and place on your parchment-lined baking sheet.
• Toast the bread slices in the oven for 10 minutes and then remove to a cooling rack.  
• While the bread is still warm, serve on a plate topping the bread with the ricotta mixture (dividing evenly between slices), load up with berries and add a mint leaf or two for garnish!

Notes

Depending on the size of your sourdough bread slices, you may end up with a bit extra of the butter-sugar-cinnamon mixture. If so, you can always save to use on toast again! 

I like to eat this dish with a fork and knife so that you get all of the flavours in every bite.

Alforno’s sourdough bread balances perfectly with the butter, ricotta and fresh berries, giving you the perfect bite of summertime! And you could easily make this in cooler seasons as well, using seasonal fruits and the most wonderfully baked fresh bread.

For those of you in Calgary, or maybe just visiting, stop by Alforno to pick-up a loaf of sourdough bread that you can take home to try this recipe with.

Until the next cooking adventure,
Jess

Disclaimer: Thank you to Alforno Bakery & Café for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

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