Olive Oil Pumpkin Bread

Olive Oil Pumpkin Bread

Olive Oil Pumpkin Bread

Serves: 8


  1. ¾ cup whole wheat flour
  2. ⅔ cup all-purpose flour
  3. 1 tsp. cinnamon
  4. 1 tsp. baking soda
  5. ½ tsp. baking powder
  6. ½ tsp. ground nutmeg
  7. ¼ tsp. table salt
  8. 2 large eggs
  9. 1 cup canned pumpkin
  10. ½ cup packed light brown sugar
  11. ⅓ cup olive oil (make sure it’s a mild olive oil, and not too peppery)
  12. ⅓ cup honey
  13. 2 Tbsp. pumpkin seeds (optional)


  1. Spray a 9×5 inch loaf pan with nonstick cooking spray and set aside.
  2. Preheat your oven to 350*F, and make sure the rack in your oven is in the center.
  3. In a medium-sized bowl, whisk together the two flours, cinnamon, baking soda and powder,
  4. nutmeg and salt. In a larger bowl, whisk together the eggs, brown sugar, pumpkin, olive oil, and
  5. honey until well combined.
  6. Add the dry ingredients to the wet ingredients, stirring just until combined.
  7. Spoon the batter into the prepared pan and smooth out the top.
  8. Tap the pan on the counter a few times to break up any air bubbles and to settle the batter.
  9. Sprinkle the pumpkin seeds, if you’re using them, over the top of the batter.
  10. Bake at 350*F until the top is browned and puffed, and a cake tester or toothpick come out of
  11. the middle clean, about 40-45 minutes.
  12. If the bread browns up a bit too quickly on top before the bread is done, lightly place a sheet of
  13. aluminum foil over the top of the loaf and continue baking until finished.
  14. Cool in the pan for 15 minutes.
  15. Then, run a knife around the edges of the pan and remove the loaf to a wire rack to cool
  16. completely.



17 + two =