Pumpkin-Olive Oil Bread

Course Bakery
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 loaves
Author Sarah Kiefer


  • 3 cups all-purpose flour
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 1 1/2 cup granulated sugar
  • 1 1/2 cup brown sugar
  • 1/2 cup olive oil
  • 8 Tablespoons unsalted butter melted and cooled
  • 2 teaspoons pure vanilla extract
  • 1 15-oz can unsweetened pumpkin puree
  • 1 1/2 cups pecans toasted and chopped


  • Adjust an oven rack to the lower middle position. Preheat the oven to 350°F. Grease two 8 by 4-inch loaf pans and line each with a parchment paper sling.
  • In a medium bowl, whisk the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle, beat the eggs on medium high until pale yellow and doubled in size, 2 to 3 minutes. Add the granulated and brown sugars, and beat on medium for two minutes. Add the olive oil, melted butter, vanilla, and pumpkin, and mix together on low speed until incorporated. Scrape down the sides of the bowl and add the flour mixture. Mix on low until combined and no lumps in the batter remain. Add the pecans and mix on low until just combined.
  • Divide the batter equally into the prepared pans and bake 50-60 minutes, until a wooden skewer or toothpick inserted in the center comes out clean. If at any point the tops are browning too quickly, lay a piece of aluminum foil over them.
  • Move the bread to a wire rack, and let the bread cool in the pans for 20 minutes. Using the parchment sling, lift the loaves out of the pan, peel off the paper, and let the bread finish cooling on the wire rack.