Olive Oil Pumpkin Bread with Pepitas

7 November 2012

Olive Oil Pumpkin Bread with Pepitas | TeenieCakes.com

This recipe for Olive Oil Pumpkin Bread is one that can be enjoyed throughout the year. Fantastic, subtle flavors…not too sweet, and good texture. The Pepitas and use of raw sugar sprinkled along the top of the bread adds to its flavors, texture, and aesthetic elements.

A friendly morning, noon or evening tea/coffee bread. It’s good stuff with the healthful benefits of the olive oil, pumpkin purée and whole wheat flour.

Recipes for baked goods using Olive Oil deserves attention because of its depth of flavors but more importantly for the health benefits over other oils. This post from Ellie Krieger of the fine Cooking site struck a chord with me with this beautiful recipe. If you’re interested in substituting some or all of the oils in certain recipes, this is a good post by Ellie on Baking with Olive Oil. Some highlights from her post:

  • Extra-Virgin Olive Oil has high levels of protective antioxidants called polyphenols. It is minimally processed and has the most protective power.
  • Substitute olive oil for vegetable oil in equal measure, or use 3 tablespoons olive oil for each 1/4 cup of melted butter.
  • It’s not as simplistic a swap from olive oil for recipes that call for creaming butter. Creaming butter aerates the batter and adds light texture to the finished product.
  • Olive oil works well in muffins and breads that have a fruity, nutty, or savory quality.

Storing and Care of Olive Oils

  • For best results, use olive oil within a year of purchase.
  • Store olive oil in a cool, dark place. Do not keep it near the stove or in the refrigerator.
  • If it comes in a clear plastic bottle, decant olive oil into an opaque container or a dark glass bottle.

I would love to infuse my own olive oils with citrus like lemons and oranges. If you have any tips or experience in infusing olive oils, please share them with me. Citrus infused olive oils are difficult for me to find, and when I have found a variety or bottle, they are so incredibly expensive that I can’t justify the price for it.

Olive Oil Pumpkin Bread with Pepitas | TeenieCakes.com

Teenie Notes
  • Used Extra-Virgin Olive Oil.
  • Would like to try this with a citrus infused olive oil, like lemon or orange.
  • Doubled the amount of pepitas in the recipe. Using 3-4 tablespoons. Looking for raw pumpkin seeds? Try Trader Joe’s.
  • Added 1 tablespoon raw sugar to the top after the pepita layer.
  • Rotate pan half-way through baking time.
Olive Oil Pumpkin Bread with Pepitas
Olive Oil Pumpkin Bread with Pepitas
source modified from Ellie Krieger of fine Cooking

Serves 8-12


3/4 cup whole wheat flour
2/3 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon table salt

2 large eggs
1 cup canned pumpkin purée
1/2 cup packed light brown sugar
1/3 cup extra-virgin olive oil
1/3 cup honey

3-4 tablespoons unsalted pumpkin seeds (pepitas)
1 tablespoon raw sugar (optional)


Position oven rack to the center position in oven and preheat to 350 degrees. Prepare a 9×5 loaf pan with either cooking spray or olive oil.

In a medium bowl, whisk flours, cinnamon, baking soda, baking powder, nutmeg, and salt.

In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.

Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Evenly distribute and sprinkle the top with the pumpkin seeds, pressing them down lightly. Evenly distribute and sprinkle raw sugar over the top of the pumpkin seeds and batter.

Bake until the top is browned and a wooden toothpick inserted in the center comes out clean, about 40 to 45 minutes. Rotate the pan half-way through baking time. (If the bread begins to brown too much OR if you prefer a lighter-color top crust, cover top with a sheet of aluminum foil.)

Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.

Store leftovers in an airtight container or sealed plastic bag in the refrigerator.


by Cristina A-Moore

Autumn · Breads & Quick Breads · Breakfast & Brunch

my other photography journals...

  Corgi Tales  A Lazy Day - Dockers & Cody

Comments :)


{ 12 comments… read them below or add one }

Lori @ RecipeGirl November 25, 2012

Pretty and perfect!


wok with ray November 22, 2012

All the goodness of nature are in this bread and it’s definitely my afternoon snack with a cup of tea. Happy Thanksgiving to you and your loved ones, Cristina!


Gourmet Getaways November 12, 2012

Gorgeous image!! I have never tried pumpkin bread and I am really curious… I will have to try your recipe!


Cristina November 14, 2012

Thanx Julie/Gourmet Getaways. Whaaa? Never tried (meaning make) or tasted pumpkin bread? Ya gotta this year! :)


Magic of Spice November 10, 2012

What an absolutely delightful bread! Love the pepitas!


Cristina November 14, 2012

Hiya Magic of Spice: How have you been? Thank you and yes, aren’t pepitas so unusual and snacking addictive? ;)


CJ at Food Stories November 8, 2012

I love that you used whole wheat & olive oil for a more nutritious loaf … Hope you’re having a great day :-)


Cristina November 14, 2012

Thanks CJ. This bread has some good ingredients to boast of. :)


The Duo Dishes November 7, 2012

Big fans of baking with olive oil. We have a couple of posts on our site, and each one is pretty awesome. It’s such a great substitute.


Cristina November 14, 2012

Yes, a real fav that olive oil. Thanks for the info on your posts…


Rachel (Two Healthy Plates) November 7, 2012

I always love your photos – this looks too good! I’ve never tried olive oil bread but I’ve had olive oil cake that I really like. Yum!


Cristina November 7, 2012

Thank you Rachel! :) Mmmm…Olive Oil cake? Clickin’ over right now – do you have a recipe to share. Would love to give it a try!


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