Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Olive Oil Pumpkin Bread

Scott Phillips

Servings: 8

Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants. Pumpkin seeds are an optional topping here, but they add a nice crunch.

Read Baking with Olive Oil to learn how you can swap in olive oil for melted butter or vegetable oil in many muffin and quick bread recipes.

Ingredients

  • Cooking spray
  • 3-1/4 oz. (3/4 cup) whole wheat flour
  • 3 oz. (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 olive oil
  • 1/3 cup honey
  • 2 Tbs. unsalted pumpkin seeds (also called pepitas; optional)

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 100
      Fat (g): 12
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 45
      Sodium (mg): 280
      Carbohydrates (g): 45
      Fiber (g): 3
      Protein (g): 5

Preparation

  • 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.
  • 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.

Reviews

Rate or Review

Reviews

  • SMac123 | 02/05/2017

    I make this loaf regularly and my kids gobble it up. I add a teaspoon or two of ginger in place of nutmeg.

  • KTD7 | 10/12/2014

    Very quick and easy to to put together with amazing results. Moist and not overly sweet, the recipe is a keeper.

  • Janmm | 10/13/2013

    Best pumpkin bread ever. I also added 3/4 cup of currants and it added another layer of flavor. So very moist and easy to make. Great with a thin layer of flavor Philadelphia whipped cream cheese!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks