Total Time
Prep 10 mins
Cook 50 mins

Found this recipe in a magazine that came in the mail. This is made with olive oil, which in comparison to butter, is 25% less fattening. Posted here for safekeeping - haven't tried yet.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In large bowl, whisk together flour, salt, sugar and baking soda.
  3. In medium bowl, stir together pumpkin, oil, egg/water and spices.
  4. Add flour mixture to pumpkin mixture and stir until just combined.
  5. Pour into greased loaf pan (9x5x3).
  6. bake 50-60 minutes or until a toothpick comes out clean.
  7. Turn onto rack and cool completely.
  8. Enjoy.
Most Helpful

I substituted King Arthur gluten-free multi-purpose flour and made this for a tea with friends. It turned out great, once I let it cook long enough. Very tasty, moist and delicious. I did use applesauce with a little oil rather than the oil. Am already making this again and adding cranberries for a pretty holiday bread.

AmerAussie December 17, 2010

This bread was yummy, even though i made a few changes to make it even more healthy it came out great!!!

redondo_lm September 30, 2010

This is a very nice pumpkin bread recipe; it's not too sweet, and the spices aren't overpowering, like most pumpkin bread recipes are. It's just a great blend of flavors. I also really like the fact that it is made with extra virgin olive oil, which makes it a little more healthy.

Southern Polar Bear January 20, 2008