Olive Oil Pumpkin Bread

Olive Oil Pumpkin Bread

Port Plums Pumpkin Bread

We made this rich, aromatic bread in store and got lots of recipe requests. Try it at home, you won't be disappointed! Keep one loaf for you and give one to a friend.


Makes (2) 8 ½” Loaves

Recipe Adapted from Martha Stewart



3 1/4 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

3/4 teaspoon coarse salt

1 15-ounce can pure pumpkin

1 cup granulated sugar

1 cup packed dark-brown sugar

4 large eggs

9 tablespoons extra virgin olive oil

1/2 cup low-fat buttermilk



Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.

Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.

Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.

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