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Olive Oil Pumpkin Bread

by Suzie Bellomo on September 23, 2021

Olive Oil Pumpkin Bread 

Fall is officially here and we couldn't wait to share one of our favorite Olive Oil Pumpkin Bread recipes using our very own Estate Extra Virgin Olive Oil. The  olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, makes this bread a healthier alternative for a delicious fall treat. We loved the result and encourage you to give it a try!

  • 3/4 cup whole wheat flour
  • 2/3 cup unbleached all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. table salt
  • 2 large eggs
  • 1 cup canned pumpkin purée
  • 1/2 cup packed light brown sugar
  • 1/3 cup Estate Extra Virgin Olive Oil
  • 1/3 cup honey
  • 2 Tbs. unsalted pumpkin seeds (optional)


Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray (or a little extra olive oil).

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 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. (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.

This recipe was modified from Fine Cooking



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