This Whole Wheat Pumpkin Bread is a moist and tender fall quick bread made with pumpkin puree, warm spices, whole wheat flour and extra virgin olive oil. It’s an easy pumpkin bread recipe with a slightly more wholesome twist on the classic.
I have a favorite pumpkin bread recipe that I’ve been making for years, but this version is a little different—and definitely worth trying.
Half of the flour is whole wheat flour, and instead of butter or vegetable oil, this pumpkin bread is made with olive oil. The pumpkin and olive oil keep the bread wonderfully moist, while cinnamon, nutmeg, allspice and cloves give it plenty of cozy fall flavor.
It’s the kind of loaf that’s perfect for breakfast with coffee, an afternoon snack or something sweet to tuck into a lunch box. And pumpkin bread freezes so well that you may want to make two loaves while you’re at it! Be sure to try our recipe for Whole Wheat Pumpkin Banana Bread too!
Why You’ll Love This Pumpkin Bread
There are a few things that make this recipe a keeper.
- It’s incredibly moist. Pumpkin puree and olive oil both contribute moisture, so this bread stays soft and tender.
- It uses whole wheat flour without being heavy. The recipe uses equal amounts of whole wheat and all-purpose flour, giving you some of the benefits and flavor of whole grains while maintaining a lighter quick-bread texture.
- There’s no butter. Extra virgin olive oil provides the fat in the recipe and keeps the loaf tender.
- It’s nicely spiced. Cinnamon, nutmeg, allspice and cloves give the bread plenty of warm fall flavor without overwhelming the pumpkin.
- It’s easy to make. You don’t need a mixer. Two bowls and a whisk are all you really need.
- It freezes beautifully. Make it ahead and save it for later—or make an extra loaf for gifting.
Ingredients You’ll Need
- Whole wheat flour: Adds whole-grain flavor and a slightly heartier texture.
- All-purpose flour: Combining it with the whole wheat flour keeps the loaf tender.
- Baking soda: Provides the lift.
- Salt: Balances the sweetness and enhances the other flavors.
- Cinnamon, nutmeg, allspice and cloves: This combination gives the pumpkin bread its warm fall spice.
- Granulated sugar: Sweetens the bread and contributes to its tender texture.
- Pumpkin puree: You’ll need one cup of plain, unsweetened canned pumpkin puree.
- Extra virgin olive oil: Replaces the butter or neutral vegetable oil found in many pumpkin bread recipes.
- Eggs: Provide structure and richness.
- Water: Adds the additional liquid needed for the batter.
Pumpkin Puree vs. Pumpkin Pie Filling
Be sure you’re buying 100% pure pumpkin puree, not canned pumpkin pie filling. Pumpkin puree is simply cooked, pureed pumpkin with no added sugar or spices. Pumpkin pie filling already contains sweeteners and spices, so using it would change the flavor and sweetness of this recipe.
How to Make Whole Wheat Pumpkin Bread
The complete printable recipe is in the recipe card at the end of this post.
Prepare the pan. Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray.
- Combine the dry ingredients: Sift together the whole wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice and cloves in a medium bowl. Set the dry ingredients aside.
- Combine the wet ingredients: In a large bowl, whisk together the sugar, pumpkin puree, olive oil, lightly beaten eggs and water until combined.
- Make the batter: Add the dry ingredients to the pumpkin mixture. Stir just until everything is combined. Don’t overmix the batter. Overmixing quick bread batter can result in a tougher, denser loaf. Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached. Let the pumpkin bread cool in the pan for about 15 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely.
Why Use Olive Oil in Pumpkin Bread?
Olive oil works especially well in quick breads because oil remains liquid at room temperature. That helps baked goods stay soft and moist even after they’ve cooled.
And don’t worry that your pumpkin bread will taste like a bottle of olive oil! Pumpkin and warm spices are fairly bold flavors, so the olive oil blends nicely into the background. Extra virgin olive oil can add a subtle fruity flavor, but it shouldn’t overpower the pumpkin. If you have an especially strong or peppery extra virgin olive oil, I’d save that one for salad dressing and use a milder-tasting olive oil for baking.
Why Use Whole Wheat Flour?
Whole wheat flour contains the entire wheat kernel, while refined all-purpose flour does not. But using 100% whole wheat flour can sometimes make quick breads heavier and denser. That’s why I like the 50/50 combination in this recipe: ¾ cup whole wheat flour and ¾ cup all-purpose flour. You get the flavor and whole grains from the whole wheat flour while the all-purpose flour helps keep the pumpkin bread soft and tender.
Can I Use All Whole Wheat Flour?
You can experiment with replacing the all-purpose flour with additional whole wheat flour, but the texture will likely be a little denser and the wheat flavor more noticeable. For the texture intended in this recipe, I recommend sticking with the ¾ cup whole wheat flour + ¾ cup all-purpose flour combination. You can also make the recipe with all-purpose flour if that’s what you have on hand.
Tips for the Best Pumpkin Bread
- Measure your flour correctly. Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make quick bread dry.
- Don’t overmix. Once you add the flour mixture, stir only until you no longer see streaks of dry flour.
- Use a 9×5-inch loaf pan. A smaller loaf pan will produce a taller loaf and may require additional baking time.
- Check the center for doneness. The outside can look completely baked while the center is still underdone. Insert a toothpick into the thickest part of the loaf.
- Don’t overbake it. Pumpkin bread should be moist. Begin checking it at 50 minutes.
- Let it cool before slicing. The bread continues to set as it cools. You’ll get cleaner slices if you resist cutting into it immediately.
Frequently Asked Questions
- Does pumpkin bread made with olive oil taste like olive oil? Not strongly. The pumpkin, sugar and warm spices are the dominant flavors. For the most neutral result, choose a mild or fruity extra virgin olive oil rather than one with a very strong, peppery flavor.
- Is pumpkin bread healthy? Pumpkin and whole wheat flour provide nutrients and whole grains, and this recipe uses olive oil as its fat. But it’s still a sweet quick bread made with one cup of sugar, so I think of it as a slightly more wholesome version of traditional pumpkin bread rather than a health food.
- Can I use fresh pumpkin instead of canned pumpkin? Canned pumpkin puree gives the most consistent results because its moisture level is predictable. Homemade pumpkin puree can vary considerably in water content. If you use homemade puree, make sure it’s thick and well-drained.
- Can I use pumpkin pie spice instead of the individual spices? The recipe was developed using cinnamon, nutmeg, allspice and cloves, which lets you control the balance of flavors. If you’d like to experiment with pumpkin pie spice, you can, but the flavor may be slightly different depending on the blend you use.
- Why Did My Pumpkin Bread Sink in the Middle? A sunken middle usually means the center wasn’t completely baked before the loaf was removed from the oven. Opening the oven door repeatedly or taking the bread out too soon can also contribute. Since ovens vary, use the 50-to-60-minute baking time as a guide and rely on the toothpick test to determine when your loaf is ready.
- How do you store Pumpkin Bread? Let the loaf cool completely before storing it. Wrap it well or place it in an airtight container and keep it at room temperature for a few days. One of the nice things about pumpkin bread made with oil is that it tends to stay moist even after the first day.
- Can You Freeze Pumpkin Bread? Yes! Pumpkin bread freezes very well. Let the loaf cool completely, then wrap it tightly before placing it into a freezer-safe bag or container. You can freeze the entire loaf or freeze individual slices. Individual slices are especially convenient because you can take out only what you need. Let frozen pumpkin bread thaw at room temperature before serving.
- Can I make pumpkin muffins with this batter? This recipe was developed and tested as a 9×5-inch loaf. The batter could likely be adapted to muffins, but the baking time would need to be significantly reduced. For guaranteed results, I’d use a recipe specifically developed for pumpkin muffins.
- Can I Add Chocolate Chips or Nuts? Absolutely. The basic pumpkin bread is delicious as written, but you can easily add a little something extra. Try folding in chocolate chips, chopped pecans or chopped walnuts just before transferring the batter to the loaf pan. I wouldn’t add too much since you don’t want to weigh down the batter. About ½ to ¾ cup is plenty. You could also sprinkle a few extra nuts or chocolate chips over the top before baking. Or you can even try our recipe for Whole Wheat Chocolate Chip Pumpkin Bread.
Pumpkin Bread Reviews:
“This is the best pumpkin bread ever. It is so moist!“
“Wonderful recipe, thank you Lori! So easy, delicious and now my favourite go-to for pumpkin bread.“
“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.“
Whole Wheat Olive Oil Pumpkin Bread
Ingredients
- ¾ cup whole wheat flour
- ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 cup granulated white sugar
- 1 cup unsweetened pumpkin puree
- ½ cup extra virgin olive oil
- 2 large eggs, lightly beaten
- ¼ cup water
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray.
- Sift together the flour, baking soda, salt and spices into a medium bowl; set aside.
- In a large bowl, whisk together the sugar, pumpkin, oil, eggs and water. Stir in the dry ingredients and mix just until combined (don't over mix).
- Pour the batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes, then remove the loaf to a rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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…
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!
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!
I use Olive Oil in almost EVERYTHING. I even substitute with the conversion for butter. It’s my secret to super delicious moist everything.
Great taste and unbelievably moist. Will replace my old pumpkin bread recipes with this one.
This is the best pumpkin bread ever. It is so moist!
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.
This looks fabulous!
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!
Sounds delicious! I think I am going to try this bread soon. Thanks for sharing.