Whole Wheat- Olive Oil Pumpkin Bread

This post may contain affiliate links.

Whole Wheat- Olive Oil Pumpkin Bread

Yield: One loaf

Prep Time: 15 min

Cook Time: 50 min


3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup granulated white sugar
1 cup pure (unsweetened) pumpkin puree
1/2 cup olive oil
2 eggs, lightly beaten
1/4 cup water


1. Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with nonstick spray.

2. Sift together flour, salt, baking soda and spices into a medium bowl; set aside.

3. In a large bowl, whisk together sugar, pumpkin, oil, eggs and water. Stir in dry ingredients and mix just until combined (don't over mix).

4. Pour into prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes, then remove loaf to a rack to cool completely.

Source: RecipeGirl.com (Adapted slightly from Simply Recipes)

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Audrey Davison wrote:

    Wonderful recipe, thank you Lori! So easy, delicious and now my favourite go-to for pumpkin bread.

  • Amy wrote:

    This is my favorite pumpkin bread. I use coconut oil sometimes instead of olive oil and it gives it a great flavor as well! Both ways are great!

  • Kate @ Diethood wrote:

    What a stunning loaf!!

  • Marie wrote:

    I froze the second loaf that I had made and just thawed it out today. It is as good as the day I made it.

  • Marie wrote:

    Love this recipe, though I did make a few changes due to my being a diabetic. I used 1 cup of whole wheat flour, 1/2 cup all-purpose flour, 1/2 cup agave nectar and increased the water to half a cup. I baked it in 2 smaller loaf pans. It was moist and I loved the flavor. This one is a keeper.

  • ines wrote:

    Made it as is and it was sooo good and soooo moist! So now i will try with all whole wheat, since it was so moist it hopefully will not interfere so much! Thanks for the tip Lori! Should it get too dry i will try adding the milk next time, but will let you know how it turned out…

  • ines wrote:

    this sounds so great but would love to use ONLY Whole wheat flour. Does anybody know if this would turn out ok or would it become dry, I prefer a moist bread of course! Appreciate and thanks in advace for the response!

    • Lori Lange wrote:

      You can certainly try it, but it may take a little experimenting! Because whole wheat flour absorbs more liquid than all-purpose flour, it is sometimes necessary to increase the liquid in a recipe when making a substitution. I’d probably add 1/4 cup of milk if I tried using all whole wheat. Let us know what you try and if it’s a success!

  • JudyLee wrote:

    I use Olive Oil in almost EVERYTHING. I even substitute with the conversion for butter. It’s my secret to super delicious moist everything.

  • Joanne Ellis wrote:

    Great taste and unbelievably moist. Will replace my old pumpkin bread recipes with this one.

  • Ava Ascher wrote:

    This is the best pumpkin bread ever. It is so moist!

  • jennymac wrote:

    This is a wonderful recipe, thank you! My 3 year old just inhaled two slices of it. I recently discovered your site and love it. I’ll be trying a lot more recipes.

  • anushruti wrote:

    This looks fabulous!

  • The Kitchenette wrote:

    I just pureed the flesh of a 10-pound pumpkin, so I’ve got a ton of pumpkin puree to use. Thanks for giving me a great idea of what to make with that pumpkin puree!

  • Laxmi wrote:

    Sounds delicious! I think I am going to try this bread soon. Thanks for sharing.