Olive Oil Pumpkin Bread

Adapted from

This simple recipe is everything I want in a quick baking, snack cake. I love a loaf cake that uses oil as the fat as it produces and tender crumb and here we use olive oil for texture and it adds a wonderful fragrant flavor as well. It also keeps the bread super moist (better than butter!) and add healthy fats with a world of benefits. 

I’ve added a couple of handfuls of bittersweet chocolate to this loaf which is also lovely. 


2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon 

2 teaspoons kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

2 large eggs

1 15 ounce can of pumpkin pureé

1/2 tablespoon grated fresh ginger

1 1/2 cups granulated sugar

1 cup California Olive Ranch Destination Series Everyday olive oil

1/2 cup raw pumpkin seeds

2 tablespoons dark brown sugar


Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray. 

Line bottom of pan with parchment, leaving a generous overhang on both long sides. 

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, and nutmeg, in a medium bowl. 

Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. 

Stream in oil, whisking continuously until well combined. 

Stir the dry ingredients into the pumpkin mixture until completely combined, but take care not to overmix. (If you want to add chocolate stir it in now). 

Pour the batter into prepared loaf pan then top with the pumpkin seeds and brown sugar. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 - 70 minutes. 

Let cool in the pan for 15 minutes until unmolding and cooling the loaf completely on a wire rack. 

Recipe by Not Without Salt at