Olive Oil Pumpkin Bread

Welcome to our new favorite pumpkin bread recipe. Inspired by Marigold in Rome, it has everything we love about a classic loaf of pumpkin bread (perfectly moist, just the right amount of sweet, and the perfect amount of pumpkin) with a few twists. This pumpkin bread is perfect for breakfast, a quick snack, or even dessert.

olive oil pumpkin bread 19 740x1110 1

We’ve used extra virgin olive oil for the fat, which gives the pumpkin bread amazing flavor without being overpowering. The glaze takes a whole 10 seconds to make, and once topped with pistachios it’s equal parts beautiful and delectable. We highly recommend serving each slice with salted room-temperature butter.

olive oil pumpkin bread 12 740x1110 1

Olive Oil Pumpkin Bread

Brooke Eliason PrintServings: 1LoafTotal Time: 1hr30minsDifficulty: Easy


Pumpkin Bread

  • 2cupsflour
  • 1½teaspoonbaking powder
  • 1teaspoonsalt
  • ½teaspoonbaking soda
  • 1teaspooncinnamon
  • ¼teaspoonor few zips of fresh nutmeg
  • 115-ozof pumpkin purée
  • 2largeeggs
  • ¾cupsugar
  • ¾cupbrown sugar
  • ½cupextra virgin olive oil

Glaze and Pistachio Topping

  • ½cuppowdered sugar
  • 1 – 1½Tablespoonmilk
  • ¼cuppistachios chopped


  • Preheat the oven to 350 degrees Fahrenheit and spray the bottom and sides of a standard 9 x 5” loaf pan with cooking spray and set aside.
  • In a large bowl whisk together the dry ingredients including the flour, baking powder, salt, soda, cinnamon, and nutmeg and set aside.
  • In a stand mixer or in a separate large bowl with a whisk, combine the pumpkin, eggs, and sugars until smooth. Add the olive oil and mix until combined. Add the dry ingredients and mix until just combined- do not overmix.
  • Using a spatula spread the batter into the loaf pan. Bake for 70-80 minutes, until toothpick inserted in the center comes out clean. Allow to cool in bread pan for 10 minutes, then invert onto cooling rack and let cool completely.
  • Make the glaze by whisking together the powdered sugar and milk. If too thick, add additional milk, ½ Tablespoon at a time. Drizzle the glaze over the top of the loaf and sprinkle pistachios on top of glaze. Let sit for 10-15 minutes to set before serving.
See also  Jalapeno Margarita

Did you make this recipe?

Tag @femalefoodie so we can see what you’re cooking!

  • Share on Facebook
  • Pin
  • Tweet
  • Email

About The Author

Scroll to Top