Olive Oil Pumpkin Bread

Baking challenges me. There I said it!  I enjoy using a recipe as a foundation and tinkering with ingredients and measurements, which is why I enjoy cooking more than baking.   Baking requires that I tinker less, and pay attention more, two things that are not my strong suit in cooking or otherwise.

This recipe provides a healthier version of a traditional pumpkin bread that is simple to prepare.

Baking with olive oil is a good alternative to baking with butter or other vegetable oils.   As an extra benefit extra-virgin olive oil has a high level of antioxidants, as well as vitamin E. The use of honey and brown sugar as opposed to granulated white sugar, is a nice alternative too.

This pumpkin bread is utterly delicious,

Olive Oil Pumpkin Bread
Serves 8
Recipe from Ellie Krieger

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)
Position a rack in the center of the oven and heat the oven to 350degrees F.  Spray a 9×5-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.

47 thoughts on “Olive Oil Pumpkin Bread

  1. I'm with you re attention to details. That's why my husband is the baker now. I think I will do this bread because it sounds like the perfect vehicle for a turkey sandwich if I decide to do a Thanksgiving turkey.Best,Bonnie


  2. I love love love this bread. My mother-in-law makes it for everyone each year, but I am about to make it tonight, minus the pumpkin seeds…I'm lazy this weekend LOL if you know what I mean 🙂


  3. I love seeing olive oil used in baking. I've only used it a couple times for that purpose, but it always turns out well. I bet this pumpkin bread is delicious!


  4. I am in the exact same boat with the baking thing. I want to make every recipe my own and mix it up a little, but baking does not tolerate my free-spiritedness so well. :\\This bread looks fantastic! I have a few Amish pie and sugar pumpkins that I need to use or lose, so I think I'm going to give this bread a whirl this week! 🙂


  5. Well of course it's hard to pay attention, Velva, you always have a cocktail in your hand! haha! This is the right recipe at the right time, looking for a good pumpkin bread that isn't too crazy fattening. The other recipe had a glaze and cream cheese in it! LOOKS great, esp with the green pumpkin seeds on top, thanks, Velva!


  6. that first picture shows just how amazingly moist this bread is. Its like perfection in front of me:) I love the pumpkin seeds sprinkled on the top. Olive oil in baking can be tricky but this recipe is awesome and a must try


  7. WOW – whole wheat flour, punpkin seeds on top – wonder what a little pumpkin oil would add to this bread – but I adore olive oil… it might be tasty with a bit drizzled over it mixed with olive oil once cooked.:)Valerie


  8. I think olive oil makes a cake so moist, in addition you have got pumpkin and honey! this cake reminds me of the French pain d'épices we used to eat as kids. It looks moist and rich and rich and perfect for a cold weather afternoon!


  9. Yes, you have to measure when baking. But, isn't that effort worth it? I love olive oil cakes. They usually are really moist, and not greasy, as people might incorrectly assume. Beautiful loaf, and LOVE that last shot you took.


  10. I love bread and cake recipes that use olive oil. Prevents frown lines–I don't feel the need to shoot my husband a disapproving look when he goes back for seconds.


  11. I'm not much of a baker myself for the very same reasons. But I've never baked with olive oil and always wanted to try. Thanks for the nudge!


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