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Address 713 Sutter St. Folsom, CA 95630 Hours Monday–Thursday: 10:00AM–4:00PM Friday–Sunday: 10:00AM–5:00PM

Pumpkin Bread with Blood Orange Olive Oil

Serves 8


  • ¾ cup whole wheat flour
  • cup unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon table salt
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • ½ cup packed light brown sugar
  • cup More Than Olives Blood Orange Olive Oil
  • cup honey

(OPTIONS: add nuts, raisins, dried cranberries, cinnamon, white, or chocolate chips)

Heat oven to 350 degrees. Brush a 9×5 inch loaf pan with olive oil.

In medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg and salt. In a large bowl, whisk the eggs, add the pumpkin, sugar, olive oil and honey until well blended. In 2 batches, add the dry ingredients into the pumpkin mixture, stirring just until evenly blended. Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter.

Bake on center rack until a wooden skewer inserted in the center comes out clean, 35-45 minutes. Cool in the pan for 15 minutes and then transfer the bread to a rack to cool completely before slicing.