Pumpkin Olive Oil Quick Bread Recipe

“The Only Pumpkin Bread I’ll Be Eating from Here on Out”
— Hana Asbrink, Chowhound


Yields two 9x5-inch loaves


  • Softened unsalted butter and all-purpose flour for preparing the loaf pans

  • 3 ½ cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 ½ teaspoons salt

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon ground ginger

  • ½ cup unsalted butter

  • 3 cups sugar

  • 2 cups pumpkin puree, canned or homemade

  • ⅔ cup water

  • ½ cup olive oil

  • 4 large eggs, at room temperature

  • Raw pepitas and turbinado sugar for garnish


  1. Preheat oven to 350°F and grease two 9x5-inch loaf pans with softened butter and dust with flour.

  2. In a medium bowl, combine the flour, baking soda, salt and all the spices. Set aside.

  3. In a small saucepan over low heat melt butter and set aside to cool.

  4. In the bowl of a stand mixer fitted with a paddle attachment, blend the sugar, pumpkin puree, water, olive oil, and melted butter until smooth. With the mixer on medium-low, add the eggs, 1 at a time, and mix until well combined.

  5. Add the flour mixture in 3 batches, mixing on low speed to combine between additions. After the third addition, mix for 15 seconds to ensure the batter is smooth and homogenous so that no flour bits are remaining in the bottom of the bowl.

  6. Split the batter evenly between the 2 prepared loaf pans. Top with the pepitas and turbinado sugar.

  7. Bake for 60 to 65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

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