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+ servings
sliced pumpkin bread
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4.34 from 6 votes

Olive Oil Pumpkin Bread

This festive pumpkin bread combines pumpkin, spices and shelled pumpkin seeds. A touch of olive oil makes it tender and moist.
Course Baked Goods
Cuisine American
Cook Time 50 minutes
Servings 6 people
Calories 178kcal
Author Lisa B.


  • 2 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon 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 tablespoons raw pepitas


  • Preheat oven to 350 degrees.
  • In a medium mixing bowl, combine all-purpose flour, whole wheat flour, cinnamon, baking soda, nutmeg, and salt. In a large, separate mixing bowl, combine eggs, pumpkin, sugar, oil, and honey. Add the dry ingredients to the pumpkin mixture. Stir just until dry ingredients are moist.
  • Spray a 9×5-inch loaf pan with cooking spray. Pour batter into loaf pan. Lightly tap pan on the counter to eliminate any air bubbles. Sprinkle with pumpkin seeds/pepitas if desired. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  • Cool bread in the pan for 15 minutes before removing to a rack to finish cooling.


Recipe adapted from Fine Cooking magazine.


Serving: 1slice | Calories: 178kcal | Carbohydrates: 28g | Protein: 2.1g | Fat: 6.9g | Saturated Fat: 0.7g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 213mg | Potassium: 51mg | Fiber: 0.8g | Sugar: 17g | Vitamin A: 2200IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.5mg