Easy Pumpkin Bread Recipe (Whole Wheat, Olive Oil)

Name: Easy Pumpkin Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1.5 cups Whole wheat flour; 1.5 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt; 1.5 tsp Pumpkin pie spice; 1/2 cup Raw sugar; 2 Eggs; 1 cup Pumpkin puree; 1/3 cup Olive oil; 1 tsp Vanilla extract; 1/3 cup Walnuts, roughly chopped; 1/4 cup Pumpkin seeds; 1 tbsp Cinnamon sugar ( Optional) (Combine 1 tbsp sugar and 1/2 tsp cinnamon powder.)

By Natasha MinochaUpdated September 30, 2026 Jump to recipe

Soft, perfectly spiced, and full of cozy flavor, this easy pumpkin bread is the kind of bake you'll want to make all season long. Made with whole wheat flour and olive oil, it has a tender, moist crumb and just the right balance of sweetness and spice.

Pumpkin bread on a yellow napkin on a wooden board.

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This easy pumpkin bread recipe uses simple ingredients and minimal prep. The pumpkin puree keeps it moist while the olive oil adds richness without overpowering the warm spices. Enjoy it plain or slathered with butter for breakfast, tea time, or a snack.

If you love sweet quick breads as I do, then you must try my avocado bread, apple butter bread, and pumpkin banana bread. Perfect for breakfast, tea time, and snacking!

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Why You'll Love This Recipe

Made with whole wheat flour. The whole wheat flour gives this pumpkin bread a hearty texture and a lovely nutty flavor that goes so well with pumpkin and spices.
Olive oil instead of butter. Olive oil adds richness and keeps the bread moist and tender, while giving it a subtle fruity flavor.
Easy to put together. You just need two bowls and a whisk. No mixer or complicated technique involved.
Full of pumpkin flavor. Pumpkin puree, pumpkin pie spices, and a little vanilla come together in a flavorful loaf that’s delicious any time of the day.

Recipe Ingredients

Flour: I used whole wheat flour. It gives a slightly nutty flavor and hearty texture. You can use all-purpose flour or a mix of both.

Pumpkin puree: I use homemade pumpkin puree as I did for my vegan pumpkin muffins and pumpkin snickerdoodle cookies. Make sure the puree is thick and not watery, as excess moisture can affect the texture of the bread. Canned pumpkin works just as well. Got leftover puree? Browse my pumpkin recipes for more ideas!

Oil: I love using olive oil in this pumpkin bread recipe. It gives a nice fruity flavor and adds richness. Feel free to swap it with any neutral vegetable oil or melted butter instead. You can also use coconut oil, as I did in my chocolate chip banana bread.

Eggs: They provide structure and help keep the bread moist. You can use flax eggs to make eggless pumpkin bread. To make one flax egg, combine 1 tablespoon of flax meal with 3 tablespoons of water. Set aside for 5 minutes until thick and gelatinous.

Sugar: I used raw sugar for gentle sweetness. Regular granulated sugar works just as well, while brown sugar adds a deeper, caramel-like flavor.

Pumpkin pie spice: This gives the pumpkin bread its cozy, warm spiced flavor. You can use store-bought pumpkin pie spice or make your own at home, as I did for my pumpkin pie spiced almonds.

Add-ins: I used walnuts and pumpkin seeds for a nice crunch and texture. You can swap with pecans or your favorite nuts, or leave them out altogether.

Please see the recipe card below for full information about the ingredients and quantities.

How To Make Easy Pumpkin Bread

Step 1: Sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk in raw sugar.

Step 2: In another bowl, whisk together the eggs, pumpkin puree, olive oil, and vanilla extract.

Step 3: Pour the wet ingredients into the dry ingredients and mix well until no white streaks remain. Don't overmix.

pumpkin seeds and walnuts on top of bread batter in a mixing bowl.

Step 4: Fold in the walnuts and pumpkin seeds. Pour the batter into your prepared pan.

Step 5: Top with extra walnuts and pumpkin seeds. Sprinkle over the cinnamon sugar, if using.

Step 6: Bake for 40-45 minutes, until the top is springy to the touch and a skewer inserted in the center comes out clean.

Step 7: Cool the whole wheat pumpkin bread in the pan for 10-15 minutes before turning it out on a cooling rack. Cool completely before slicing.

How To Make Pumpkin Puree

I use homemade pumpkin puree for this pumpkin quick bread recipe. It's easy to make, and steaming is my preferred method because it keeps the pumpkin moist without adding extra water.

Peel the pumpkin, remove the seeds, and cut it into small cubes.
Place the pumpkin cubes in a steamer and steam for about 15 minutes or until they are fork-tender.
Mash the cooked pumpkin with a fork or blend it using a hand blender or regular blender until smooth.
Let the puree cool completely before using it in your recipe.

How much puree will you get? Around 500 grams (1 lb) of raw pumpkin usually yields about 250 grams (1/2 lb or 1 cup) of puree.

If your puree is too watery: Cook it in a pan over low heat for a few minutes, stirring occasionally, until some of the excess moisture evaporates and it reaches a thicker, richer consistency. Cool completely before using.

Storage: Store homemade pumpkin puree in an airtight container in the refrigerator for up to a week. Freeze for longer storage.

Top Tips

Don't overmix the batter. Stir just until everything is combined. Overmixing can make the bread dense instead of soft and tender.
Make sure your pumpkin puree is thick and not watery. If it looks too watery, cook it for 4-5 minutes or blot it lightly with paper towels.
Baking times differ from oven to oven. Start testing around the 40-minute mark. Insert a skewer in the center. It should come out clean or with a few moist crumbs attached.
Let the whole wheat pumpkin bread cool completely. Leave it in the pan for 10-15 minutes, then transfer it to a cooling rack. The bread is very soft while warm, so let it cool completely before slicing to prevent it from crumbling.

How To Serve Pumpkin Bread

This pumpkin bread is wonderful on its own with a cup of tea or coffee.

I also love it with a pat of butter or cinnamon honey butter. For more cozy fall vibes, try it with my stovetop apple butter or pear butter.

A hand picking up a slice of pumpkin bread from a loaf.

How To Store

Once completely cool, store the bread in an airtight container. This will stay well for 2-3 days at room temperature.

You can refrigerate it for up to 1 week.

For longer storage, wrap the whole bread or individual slices tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature or warm up in an oven or toaster.

Recipe FAQs

Can I use canned pumpkin puree?

Yes. Canned pumpkin puree works beautifully in this recipe. Make sure you use plain pumpkin puree and not pumpkin pie filling.

Can I make this pumpkin bread eggless?

Yes, you can use flax eggs in place of the eggs. To make 1 flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Mix and set aside for 5 minutes until thick and gelatinous.

Why is my pumpkin bread dense?

The most common reason is overmixing the batter. Mix just until the dry and wet ingredients are combined, and there are no visible streaks of flour. Also make sure your baking powder and baking soda are fresh.