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Olive Oil Pumpkin Bread


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  • Cooking spray
  • 3/4 cup whole wheat flour
  • 2/3 cup unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup packed light brown sugar
  • 1/3 cup olive oil
  • 1/3 cup honey
  • 2 Tablespoons unsalted pumpkin seeds (optional)



Step 1

Position a rack in the center of the oven and heat the oven to 350degrees F. Spray a 9x5-inch loaf pan with cooking spray.

In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder,nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

Spoon the batter into the prepared pan smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds (if using), pressing them down lightly.

Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes (if the bread begins to brown too much before it is fully baked, lay a piece of aluminum foil on top.)

Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.


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