Olive Oil Pumpkin Bread Recipe

Name: Olive Oil Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 3-1/4 oz. (3/4 cup) whole wheat flour; 3 oz. (2/3 cup) unbleached all-purpose flour (or use all whole wheat pastry flour for both flours); 1 tsp. ground cinnamon; 1 tsp. baking soda; 1/2 tsp. baking powder; 1/4 tsp. Kosher 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 Tbs. unsalted pumpkin seeds (also called pepitas; optional) mixed with crumble topping (optional)

Servings: persons

Cooking spray
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 cup) unbleached all-purpose flour (or use all whole wheat pastry flour for both flours)
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. Kosher 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 Tbs. unsalted pumpkin seeds (also called pepitas; optional) mixed with crumble topping (optional)

1
Position a rack in the center of the oven and heat the oven to 350u00b0F. Spray a 9x5-inch loaf pan with cooking spray or mini muffin pan.
2
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.
3
Spoon the batter into the prepared pan and 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 (15-20 minutes for mini muffins) (If the bread begins to brown too much before it's 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.

750

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 3-1/4 oz. (3/4 cup) whole wheat flour, 3 oz. (2/3 cup) unbleached all-purpose flour (or use all whole wheat pastry flour for both flours), 1 tsp. ground cinnamon, and more.

Yes, Olive Oil Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions