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Serves: 8
Preparation time: 15 minutes
Cooking time: 50 minutes

Soft, moist and simple to make, this no fuss pumpkin olive oil bread is completely inviting!


  • Cooking spray
    3-1/4 oz. (3/4 cup) whole wheat flour
    3 oz. (2/3 cup) unbleached all-purpose flour
    1 tsp. ground cinnamon
    1 tsp. baking soda
    1/2 tsp. baking powder
    1/2 tsp. ground nutmeg
    1/4 tsp. table salt
    1/2 cup packed light brown sugar
    2 large eggs
    1 cup canned pumpkin purée
    1/3 cup light olive oil
    1/3 cup honey
    2 Tbs. unsalted pumpkin seeds


  • • Preheat the oven to 325ºF. Grease a 9×5-inch loaf pan with nonstick spray and set aside.
    • In a large bowl, whisk together the whole wheat flour, all-purpose flour, cinnamon, nutmeg, baking soda, baking powder and salt.
    • In a medium bowl, whisk together the brown sugar, eggs until well combined. Add in the olive oil, pumpkin puree and honey and whisk again until well combined.
    • Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (don’t over-mix!). Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle with the pumpkin seeds pressing down lightly.
    • Bake for about 45 to 50 minutes, or until a cake tester inserted into the middle comes out clean. (If the bread begins to brown too much before it is fully baked, lay a piece of aluminum foil on top)
    • Set the pan on a wire rack and allow to cool for 15 minutes and then transfer the bread to a rack to cool completely before slicing.
    Original recipe inspired from The Taunton Press and fine cooking
    main ingredients: type of recipe: cake  type of dish: cuisine: Canada   specific recipes: quick-and-easy   season and occasion: Type of meal: tea  
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