Olive Oil Pumpkin Bread: The Recipe and Why Oil Beats Butter
Olive oil pumpkin bread is a spiced pumpkin loaf made with extra virgin olive oil instead of butter, and it is one of the few bakes where the swap is less a compromise than a return to form: many classic pumpkin bread recipes were oil-based to begin with, because pumpkin purée is so wet that a liquid fat suits it better than a solid one. Below is our own olive oil pumpkin bread recipe, written for this article, in grams and US cups, for one 900g (2lb) loaf. After it, we explain why oil beats butter in this particular loaf, which style of olive oil to choose so the spices still lead, how to handle canned and homemade purée, and how to turn the batter into muffins or an egg-free loaf.
For the oil we bake with ourselves, see our Cold-Pressed Single-Estate Extra Virgin Olive Oil - Marrakech (500ml).
The Short Answer
- Yes, olive oil makes excellent pumpkin bread: our recipe uses 425g (one 15oz can) of pumpkin purée, 120ml (½ cup) of extra virgin olive oil, 2 eggs, brown sugar, warm spices and 250g (2 cups) of plain flour in a 900g (2lb) loaf tin.
- Bake at 180°C, 160°C fan, 350°F or gas mark 4 for 60–70 minutes, until a skewer comes out clean and the centre reads 93–96°C (200–205°F).
- Oil beats butter here because canned pumpkin is about 90% water by USDA figures: a liquid fat blends straight into that wet purée, and it stays soft once the loaf cools, so the bread keeps moist for three to four days.
- Choose a mild or medium-fruity extra virgin olive oil so cinnamon, ginger and nutmeg stay in front; a robust oil works if you add chocolate or a savoury twist.
- The recipe is dairy-free as written, needs one bowl and no mixer, and can be made egg-free with flaxseed.
Olive Oil Pumpkin Bread Recipe: Ingredients (Metric and US)
This makes one 900g (2lb) loaf, roughly 23 × 13cm (9 × 5in), about 10 thick slices. Grams come first because weighing flour and purée is more reliable than cups; if you use cups, spoon the flour in and level it rather than scooping.
| Ingredient | Metric | US |
|---|---|---|
| Plain (all-purpose) flour | 250g | 2 cups |
| Bicarbonate of soda (baking soda) | 1 tsp | 1 tsp |
| Baking powder | ½ tsp | ½ tsp |
| Fine salt | ¾ tsp | ¾ tsp |
| Ground cinnamon | 2 tsp | 2 tsp |
| Ground ginger | 1 tsp | 1 tsp |
| Ground nutmeg | ½ tsp | ½ tsp |
| Ground cloves | ¼ tsp | ¼ tsp |
| Pumpkin purée (plain, not pie filling) | 425g | One 15oz can (about 1¾ cups) |
| Extra virgin olive oil | 120ml | ½ cup |
| Light brown sugar (soft light brown) | 150g | ⅔ cup, packed |
| Caster or granulated sugar | 50g | ¼ cup |
| Large eggs, room temperature | 2 | 2 |
| Finely grated orange zest (optional) | 1 orange | 1 orange |
| For the top: pumpkin seeds (pepitas) and demerara (turbinado) sugar | 2 tbsp seeds, 1 tbsp sugar | 2 tbsp seeds, 1 tbsp sugar |
Tin and oven: brush a 900g (2lb) loaf tin with a little olive oil and line it with a strip of baking paper that overhangs the long sides, so the loaf lifts out cleanly. Heat the oven to 180°C conventional, 160°C fan, 350°F or gas mark 4, with the shelf just below the middle.
Spice note: if you have a ready-made pumpkin spice or mixed spice blend, use 3½ teaspoons of it in place of the four separate spices. We keep the recipe alcohol-free, so there is no vanilla extract; the orange zest lifts the loaf in the same way.
Method: How to Make Olive Oil Pumpkin Bread, Step by Step
- Mix the dry ingredients. Whisk the flour, bicarbonate of soda, baking powder, salt and all four spices together in a bowl until the spices are evenly spread through the flour, with no streaks.
- Whisk the wet ingredients. In a large bowl, whisk the pumpkin purée, olive oil, both sugars, eggs and orange zest for about a minute, until smooth, glossy and evenly orange with no slick of oil on the surface.
- Combine. Tip the dry ingredients into the wet and fold with a spatula just until no dry flour is visible. Stop there: a few small lumps are fine, and overmixing gives a tough loaf with tunnels.
- Fill and top. Scrape the batter into the tin and level it. Scatter the pumpkin seeds and demerara sugar over the top; they toast as the loaf bakes and give a crunchy lid.
- Bake. Bake for 60–70 minutes. If the top is browning quickly at around 45 minutes, lay a sheet of foil loosely over it.
- Test. The loaf is done when a skewer pushed into the centre comes out clean or with a few moist crumbs, not wet batter, and the top springs back. A probe thermometer in the centre should read 93–96°C (200–205°F), the range King Arthur Baking gives for banana bread, the closest cousin of this loaf.
- Cool. Leave the loaf in the tin for 15 minutes, then lift it out by the paper and cool it fully on a rack before slicing. An oil-based quick bread finishes setting as it cools and cuts far more cleanly an hour later.
If you would rather convert your own butter-based pumpkin bread than use this one, our guide to baking with olive oil sets out the swap, including how much oil to use in place of melted butter.
Why Olive Oil Beats Butter in Pumpkin Bread
Pumpkin bread is a wet loaf. USDA FoodData Central lists canned pumpkin without salt at 90g of water per 100g, so the 425g can in this recipe brings in roughly 380g of water before you add anything else. Two things follow from that.
A liquid fat blends straight in. Olive oil whisks into the purée, sugar and eggs in seconds and makes a smooth, emulsified batter. Butter has to be melted first to do the same job, and in that form it behaves like oil anyway, minus the convenience. Creaming solid butter with sugar, the usual cake method, does little for a batter this heavy and wet: pumpkin bread is raised by bicarbonate of soda and baking powder, not by air beaten into butter.
Oil stays soft after baking. Butter is solid at room temperature. USDA lists unsalted butter at about 81% fat and 16% water, and once a butter loaf cools, that fat firms up again in the crumb, so the bread feels firmer and drier by the second day. Olive oil stays liquid at room temperature, which keeps the crumb soft and moist for days. It also coats the flour as you fold, which limits gluten and gives the tender, close crumb pumpkin bread is known for.
This is why so many classic pumpkin bread recipes were oil-based before olive oil was ever part of the conversation. Swapping a neutral vegetable oil for extra virgin olive oil keeps that texture and adds flavour: a soft, rounded richness and a faint green, peppery note that sits well with ginger and cloves.
| Fat | What it does to pumpkin bread | Trade-off |
|---|---|---|
| Extra virgin olive oil | Moist, tender crumb that stays soft for 3–4 days; rounded, slightly fruity richness under the spices | A very robust oil can be noticeable; choose the style to suit (see below) |
| Neutral vegetable or rapeseed (canola) oil | Same moist texture; tastes only of pumpkin and spice | No flavour of its own to add |
| Melted butter | Dairy richness and a slightly more cake-like crumb | Firms as it cools, so the loaf dries out sooner; not dairy-free |
| Browned butter | Nutty, toffee notes that suit pumpkin | Same firming and keeping trade-off; more work |
To be fair to butter: if you love the nutty taste of browned butter in a pumpkin loaf, that is a real flavour olive oil does not copy. If what you want is moisture, keeping quality and a one-bowl method, oil wins, and extra virgin olive oil is the oil with something to say. Our article on olive oil vs butter looks at the two fats more widely, in and out of the oven.
Which Olive Oil Is Best for Pumpkin Bread?
Pumpkin itself is mild; the spices carry the flavour. So the olive oil should support them rather than compete:
- Mild or medium-fruity extra virgin olive oil: the best all-round choice. It reads as richness rather than "olive", and its soft green note pairs well with cinnamon and orange.
- Robust, peppery extra virgin olive oil: its bitterness and pepper can sit on top of a plain loaf. It shines in a chocolate-chip version, or in a savoury pumpkin loaf with rosemary and black pepper. You can also use half robust oil and half a milder one.
- "Light" or refined olive oil: gives the same texture with almost no flavour. "Light" refers to taste and colour, not calories.
Whatever you choose, it should be fresh. Stale oil tastes of crayon or old nuts, and warm spices will not hide it. Our guide to choosing a quality olive oil covers what to check on the bottle: the grade, a harvest or best-before date, dark glass or a tin, and a named origin.
Won't it taste of olives?
Not in the way most people expect. With a mild or medium oil, the loaf tastes of pumpkin, brown sugar and spice, with a rounder finish than a vegetable-oil loaf. The olive character only comes forward with a very bitter, pungent oil, which is why we keep those for the chocolate and savoury versions.
Isn't it a waste of good oil?
It is a fair question. Some of an extra virgin oil's more delicate aroma is lost in a 60-minute bake, so if your oil is very special, you may prefer to keep it for drizzling. But the oil is still the only fat in the loaf and you can taste its quality, especially on day two, when a fresh oil keeps the crumb tasting clean and a tired one does not.
Pumpkin Purée: Canned, Homemade and Pie Filling
- Canned purée: the most consistent choice. Check the label says plain pumpkin (or pumpkin purée), with nothing added. A 15oz can is 425g, exactly what this recipe uses. A UK 425g tin is the same size.
- Pumpkin pie filling: not the same thing. It is already sweetened and spiced, so it will make the loaf too sweet and over-spiced. If it is all you have, leave out the granulated sugar and halve the spices.
- Homemade purée: roast halved, seeded pumpkin or butternut squash at 200°C (400°F) until very soft, scoop out the flesh and blend it smooth. Fresh purée is often wetter than canned, so let it drain in a sieve for 30 minutes, or cook it down in a pan until it is as thick as canned purée, before weighing out 425g. Too-wet purée is the most common cause of a gummy, sunken middle.
Pumpkin also brings colour and some nutrition of its own: per 100g, USDA lists canned pumpkin at 2.9g of fibre and 778µg of vitamin A (as RAE), the beta-carotene that gives it the deep orange colour.
Olive Oil Pumpkin Muffins and Other Variations
- Pumpkin muffins: divide the batter between 12 lined muffin cups, top with pumpkin seeds and demerara, and bake at 190°C, 170°C fan, 375°F or gas mark 5 for 20–25 minutes, until a skewer comes out clean.
- Chocolate chip: fold in 100g (a generous ½ cup) of dark chocolate chips or chunks with the last few turns of the spatula. This is the version where a robust olive oil works best.
- Walnut or pecan: fold in 75g (⅔ cup) of chopped, toasted nuts.
- Egg-free (vegan) loaf: replace the 2 eggs with 2 "flax eggs": 2 tablespoons of ground flaxseed stirred into 6 tablespoons of water and left for 10 minutes to thicken. The loaf rises a little less and is slightly denser, and it may need 5 minutes longer.
- Wholemeal: swap up to half the plain flour for wholemeal (whole wheat) flour for a nuttier, slightly denser loaf.
- Savoury pumpkin loaf: cut the sugar to 50g in total, leave out the cloves and nutmeg, and add 1 tablespoon of chopped fresh rosemary and ½ teaspoon of cracked black pepper. Serve it warm with soup.
If you enjoy olive oil in sweet baking, our recipes for olive oil banana bread, olive oil cake and olive oil brownies use the same fat in different ways.
Storing and Freezing Olive Oil Pumpkin Bread
- At room temperature: once completely cool, wrap the loaf or keep it in an airtight container for 3–4 days. Because the fat stays soft, it does not dry out the way a butter loaf does.
- In the fridge: up to a week in a warm, humid kitchen. Bring a slice back to room temperature or toast it lightly.
- In the freezer: wrap the whole loaf or individual slices well and freeze for up to 3 months. Thaw at room temperature, still wrapped.
To serve, it is good plain, toasted, or with a thin drizzle of olive oil and a pinch of flaky salt on a warm slice.
Olive Oil Pumpkin Bread and Saturated Fat
Pumpkin bread is a sweet treat whichever fat you use, but the fat you choose changes its profile. Using USDA FoodData Central figures, olive oil contains about 13.8g of saturated fat per 100g and butter about 50.5g. The 120ml of olive oil in this loaf weighs about 110g and carries roughly 15g of saturated fat, about 1.5g per slice. A version made with a 113g stick of butter, a common amount in butter-based pumpkin loaves, carries about 57g, nearly 6g per slice.
That does not make this a health food: it is still a sugared loaf, it contains wheat (gluten) and eggs as written, and gram for gram oil carries more energy than butter (about 884 against 717 kcal per 100g by USDA figures), because butter is partly water. It does mean that if you are cutting saturated fat or dairy, olive oil is a sensible fat for your autumn baking.
Why Sidr & Stone
In this loaf the olive oil is the only fat, and with a mild spice blend you can taste its freshness and quality, especially on the second and third day. That makes where the oil comes from, and how it was handled, matter. Sidr & Stone's extra virgin olive oil comes from one place, our own farm on the plains outside Marrakech, and we control every step from tree to bottle.
- Single-estate — Sidr & Stone grows its olives on its own family-owned farm near Marrakech, Morocco, with no blending across origins.
- Rain-fed — no irrigation; the trees take what the season gives.
- Organically grown — no synthetic fertilisers, pesticides or herbicides (not yet certified; certification is in progress).
- Single harvest — a small, limited batch, picked when the fruit is ready; once it is gone, it is gone until the next harvest.
- Cold-pressed within hours of harvest — to preserve flavour, aroma and polyphenols.
- Unfiltered extra virgin — minimally processed and never refined; a little natural sediment in the bottle is normal.
- 100% natural — one ingredient, olive oil, with nothing added.
- Dark glass with a gold label — a 500ml bottle that protects the oil from light.
- 10% of profits to charity, with fulfilment in the UK, EU, and US.
We will not tell you ours is the best olive oil for pumpkin bread; your purée, your spices and your oven matter as much. What we will say is that it is single-estate Moroccan, rain-fed, organically grown and cold-pressed within hours of harvest, and that the product page carries the details of the current batch, so you can judge its freshness for yourself. Taste it on a spoon before it goes into the bowl.
Frequently Asked Questions
Can I use olive oil instead of vegetable oil in pumpkin bread?
Yes, measure for measure. Use the same volume of olive oil as the vegetable oil in your recipe; the texture stays the same and the loaf gains a rounder flavour. Choose a mild or medium-fruity extra virgin oil for a classic spiced loaf.
Is it better to make pumpkin bread with oil or butter?
For moisture and keeping, oil. Pumpkin purée is about 90% water, a liquid fat blends straight into it, and oil stays soft after baking, so the loaf keeps moist for 3–4 days. Butter adds dairy flavour, especially browned, but the loaf firms and dries sooner.
What is the secret to moist pumpkin bread?
Use a liquid fat such as olive oil, weigh your flour rather than packing it into cups, fold the batter only until combined, and stop baking when the centre reaches 93–96°C (200–205°F). Over-baking is the most common cause of a dry loaf.
Why did my pumpkin bread sink in the middle?
Usually because it was under-baked or the purée was too wet. Check the centre with a skewer or thermometer before taking it out, and drain or cook down homemade purée until it is as thick as canned.
Is Sidr & Stone's olive oil good for baking pumpkin bread?
It is a single-estate, unfiltered extra virgin olive oil with a fruity character, and it suits a spiced loaf well. If you prefer a very subtle olive note, taste it first and decide whether to use it alone or half and half with a milder oil.
Can I make olive oil pumpkin bread without eggs?
Yes. Replace the 2 eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water and left for 10 minutes. The loaf will be a little denser and may need about 5 minutes longer in the oven.
Where can I buy single-estate extra virgin olive oil?
Look for a producer that names one farm and one origin. Sidr & Stone's single-estate Marrakech oil is available to pre-order from its limited single-harvest batch, with fulfilment in the UK, EU, and US.
Is olive oil a medicine?
No. Olive oil is a food, not a medicine. It has a long traditional history — including being honoured in the Prophetic Sunnah — and a substantial body of modern research, particularly around polyphenols, cardiovascular health, and the Mediterranean diet pattern. It can be a worthwhile part of a healthy routine, but it does not cure diseases and is not a substitute for medical care. Be cautious of any olive oil marketed with specific disease-cure claims.
Final Thoughts
Olive oil pumpkin bread works because it plays to what the loaf already is: a wet, spiced batter that wants a liquid fat. Whisk the purée, olive oil, sugar and eggs together, fold in the spiced flour, bake until the centre reaches 93–96°C (200–205°F), and you have a soft, deeply orange loaf that stays moist for days, in one bowl and without a mixer. Pick a mild or medium extra virgin oil for a classic loaf, keep the robust ones for chocolate or savoury versions, and save butter for the day you want the taste of browned butter. For more on using olive oil in your oven, our recipes for olive oil cookies and chocolate olive oil cake are good next bakes.
Because the oil is the only fat in the loaf, it is worth using one with a clear origin. Our Cold-Pressed Single-Estate Extra Virgin Olive Oil - Marrakech (500ml) — single-estate, rain-fed and unfiltered — is available to pre-order as a limited single-harvest batch, with fulfilment in the UK, EU, and US.
Our extra virgin olive oil is grown organically on our own single-estate farm on the plains outside Marrakech: we control every step from tree to bottle, and no synthetic pesticides, herbicides or fertilisers are used. It is not yet certified organic — certification is in progress, and we will publish it as soon as it comes through.
Disclaimer: This article shares a home-baking recipe and general cooking and nutrition information at the time of writing; flours, purées and ovens vary, so treat times and temperatures as starting points. Nutrition figures are approximate and based on USDA FoodData Central entries. The loaf contains wheat (gluten) and eggs as written. Olive oil is a food, not a medicine, and is not a substitute for medical treatment of any condition. For any health concern, consult a qualified medical professional.