This Whole Wheat Olive Oil Pumpkin Bread is made a bit healthier with additions of whole wheat flour and olive oil.
Normally, I direct everyone to my favorite pumpkin bread recipe that I bake all year long. But this recipe is good too. I love the healthy twists, it has great flavor, and it turns out so tender and moist and perfect. The pumpkin flavor is spot-on in this whole wheat olive oil pumpkin bread. Give it a try! You’ll probably want to double the recipe so you have an extra for the freezer (or for gifting!)
Ingredients needed:
- whole wheat flour
- all purpose flour
- baking soda
- salt
- ground nutmeg
- ground cinnamon
- ground allspice
- ground cloves
- white sugar
- unsweetened pumpkin purée
- extra virgin olive oil
- eggs
- water
How to make Whole Wheat Olive Oil Pumpkin Bread:
The complete, printable recipe is at the end of this post.
Bake the pumpkin bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes, then remove the loaf to a rack to cool completely.
Tips:
You can make this recipe using all purpose flour and no whole wheat flour. You should be okay to use all whole wheat flour instead. The olive oil should keep everything nice and moist either way!
Why use olive oil in quick bread recipes?
Olive oil can be used in place of vegetable or canola oil when making quick bread recipes like this pumpkin bread. It cuts down on “bad” cholesterol and saturated fat in your baking. Using olive oil will also ensure that your baked bread will turn out very moist and tender with a fluffy texture.
Pumpkin Bread Reviews:
This is the best pumpkin bread ever. It is so moist!
Wonderful recipe, thank you Lori! So easy, delicious and now my favourite go-to for pumpkin bread.
I froze the second loaf that I had made and just thawed it out today. It is as good as the day I made it.
The Best Pumpkin Recipes:
- Pumpkin Sheet Cake
- Pumpkin Fudge
- Old Fashioned Pumpkin Doughnuts
- Pumpkin Biscuits
- Healthy Pumpkin Spice Muffins
- Pumpkin Gooey Butter Bars
Whole Wheat Olive Oil Pumpkin Bread
Ingredients
- ¾ cup whole wheat flour
- ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 cup granulated white sugar
- 1 cup unsweetened pumpkin puree
- ½ cup extra virgin olive oil
- 2 large eggs, lightly beaten
- ¼ cup water
Instructions
- Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray.
- Sift together the flour, baking soda, salt and spices into a medium bowl; set aside.
- In a large bowl, whisk together the sugar, pumpkin, oil, eggs and water. Stir in the dry ingredients and mix just until combined (don't over mix).
- Pour the batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes, then remove the loaf to a rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe, though I did make a few changes due to my being a diabetic. I used 1 cup of whole wheat flour, 1/2 cup all-purpose flour, 1/2 cup agave nectar and increased the water to half a cup. I baked it in 2 smaller loaf pans. It was moist and I loved the flavor. This one is a keeper.
Made it as is and it was sooo good and soooo moist! So now i will try with all whole wheat, since it was so moist it hopefully will not interfere so much! Thanks for the tip Lori! Should it get too dry i will try adding the milk next time, but will let you know how it turned out…
this sounds so great but would love to use ONLY Whole wheat flour. Does anybody know if this would turn out ok or would it become dry, I prefer a moist bread of course! Appreciate and thanks in advace for the response!
You can certainly try it, but it may take a little experimenting! Because whole wheat flour absorbs more liquid than all-purpose flour, it is sometimes necessary to increase the liquid in a recipe when making a substitution. I’d probably add 1/4 cup of milk if I tried using all whole wheat. Let us know what you try and if it’s a success!
I use Olive Oil in almost EVERYTHING. I even substitute with the conversion for butter. It’s my secret to super delicious moist everything.
Great taste and unbelievably moist. Will replace my old pumpkin bread recipes with this one.
This is the best pumpkin bread ever. It is so moist!
This is a wonderful recipe, thank you! My 3 year old just inhaled two slices of it. I recently discovered your site and love it. I’ll be trying a lot more recipes.
This looks fabulous!
I just pureed the flesh of a 10-pound pumpkin, so I’ve got a ton of pumpkin puree to use. Thanks for giving me a great idea of what to make with that pumpkin puree!
Sounds delicious! I think I am going to try this bread soon. Thanks for sharing.