This moist olive oil pumpkin bread is made with pumpkin purée, extra virgin olive oil, warm spices, and dark brown sugar for an incredibly tender loaf that’s perfect for fall baking.

Every fall I tell myself I already have enough pumpkin recipes, and then somehow another pumpkin treat ends up cooling on my kitchen counter.

This olive oil pumpkin bread has quickly become one of my favorites. It has that classic pumpkin flavor we all love, but the extra virgin olive oil gives it an incredibly soft texture that somehow stays moist for days. I honestly think it tastes even better the next morning.

If you’re used to making pumpkin bread with butter, don’t worry. The olive oil doesn’t make the bread taste like olive oil. Instead, it creates one of the most tender quick breads I’ve ever made. With pumpkin purée, brown sugar, vanilla extract, cinnamon, and just a little nutmeg, every slice tastes cozy without being overly sweet.

One of my favorite things about this pumpkin bread recipe is how uncomplicated it is. No mixer, no fancy equipment, and just a couple of bowls. It’s the kind of recipe you can decide to make on a chilly afternoon and have cooling on a wire rack before dinner.

Ingredients

Extra virgin olive oil

Dark brown sugar

Granulated sugar

Egg

Vanilla extract

Pumpkin purée

All-purpose flour

Baking soda

Baking powder

Kosher salt

Ground cinnamon

Pumpkin pie spice

Ground nutmeg

Equipment

Large mixing bowl

Medium bowl

Whisk

Rubber spatula

9 x 5-inch loaf pan or bread pan

Parchment paper

Nonstick spray

Wire rack

Measuring cups and measuring spoons

Recipe Notes

1. Use room temperature eggs so the wet ingredients combine more smoothly.
2. Once everything is combined, stir only until you don’t see any dry spots. Overmixing can make quick breads tougher than they need to be.
3. Start checking the loaf with a toothpick around the 50-minute mark. Every oven bakes a little differently.
4. Feel free to add in chocolate chips, nuts, or other add-ins to this recipe.

Instructions

1. Preheat the oven to 350°F. Coat a 9 x 5-inch loaf pan with nonstick spray or line it with parchment paper, leaving an overhang on the long sides for easy removal.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, kosher salt, cinnamon, pumpkin pie spice, and nutmeg.
3. In a medium bowl, whisk together the olive oil, dark brown sugar, granulated sugar, egg, vanilla extract, and pumpkin purée until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until a thick batter forms. Mix only until no dry spots remain.
5. Spread the batter evenly into the prepared loaf pan.
6. Bake bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Let the loaf cool in the pan for about 15 minutes before using the parchment overhang to lift it out. Transfer to a wire rack and cool completely before you slice it.

Storage

Store olive oil pumpkin bread in an airtight container at room temperature for up to 4 days. It also freezes beautifully. Wrap individual slices or the entire loaf tightly before freezing, then thaw at room temperature whenever you’re ready for a piece.

If you like this recipe, be sure to check out:

Pumpkin Banana Oatmeal Muffins 

Pumpkin Marble Cookies 

Apple Cider Donut Cookies

Sweet Potato Coffee Cake 

Cinnamon Toast Crunch Apple Pie Dump Cake 

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Olive Oil Pumpkin Bread

his moist olive oil pumpkin bread is made with pumpkin purée, extra virgin olive oil, warm spices, and dark brown sugar for an incredibly tender loaf that's perfect for fall baking.

Servings 8 slices

Ingredients

• 1/2 cup extra virgin olive oil
• 2/3 cup dark brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 cup pumpkin purée
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp ground nutmeg

Instructions

1. Preheat to 350 degrees. Coat a 9 x 5-inch loaf pan with nonstick spray or line it with parchment paper, leaving an overhang on the long sides to make removing the bread easy after baking.

2. In a large mixing bowl, whisk together the extra-virgin olive oil, dark brown sugar, granulated sugar, egg, vanilla extract, and pumpkin purée until the mixture is smooth.

3. Add the flour, baking soda, baking powder, kosher salt, cinnamon, pumpkin pie spice, and nutmeg directly to the bowl.

4. Stir everything together just until combined with no dry spots remain.

5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. Bake for 50 to 60 minutes. Or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

7. Let the bread cool in the loaf pan for about 15 minutes. Use the parchment overhang to lift the loaf from the pan, then transfer it to a wire rack to cool completely before slicing.

This pumpkin bread really turned out incredibly moist!  You will never use butter. Making pumpkin bread ever again!  Did you make this delicious and moist olive oil pumpkin bread?  I would love to hear how it worked for you!  Please comment below this blog post and let me know how it worked out for you!  You can find me on Pinterest and Facebook.