It’s officially fall, and that means it’s time to break out the pumpkins! This easy pumpkin bread recipe is perfect for a quick snack or breakfast on the go. It’s savory with a touch of rosemary and olive oil and topped with pumpkin seeds. The classic spices such as ginger, nutmeg, and cinnamon give it that delicious fall flavor. Plus, this recipe only takes about 1 hour to make!
Why this pumpkin bread recipe is the best!
I have been having so much fun baking this fall season. I’ve been able to give my own special twist to classic fall recipes and even added a few new ones to my trusty recipe box. So far, my top three are:
- Spiced Apple Brown Butter Muffins
- Herby Sausage Stuffing with Crispy Proscuitto
- Maple Walnut Chocolate Tart
But now I’m in a pickle.
This easy pumpkin bread is absolutely delicious and needs to join this list! Not only does it have the savory flavors of rosemary, olive oil, and pumpkin seeds, but also the classic pumpkin spices like ginger, nutmeg, and cinnamon.
This pumpkin bread is perfect for a quick breakfast or snack on the go. And it only takes about an hour to bake, so you can have pumpkin bread any day of the week!
Kitchen equipment needed:
To make this savory pumpkin bread at home, you will need:
- Loaf pan
- Parchment paper
- Medium bowl
- Large bowl
- Whisk
- Wire rack
Note: Check out the recipe card below for a full list of ingredients and instructions to make this loaf of olive oil pumpkin bread.
Baking tips:
Want to make the best pumpkin bread of your life? Follow some of my tried and true baking tips to make it perfect every time:
- Use pumpkin puree, not pumpkin pie mix. If you want your pumpkin bread to taste great, use fresh pumpkin puree instead of a pre-made pie mix. The added sugar, spices, and other ingredients in the mix can change the flavor of your bread.
- Not a fan of rosemary? Change up the herbs and spices to your liking. You can also add in nuts or chocolate chips for an extra crunch or sweetness!
- Let your pumpkin bread cool BEFORE cutting! It may be hard to wait, but pumpkin bread tastes best when cooled completely. Cut into slices after it has had time to cool and firm up.
- Serve it with… Enjoy your pumpkin bread straight from the oven, or warm it up for a few seconds in the microwave. Top with a pat of whipped honey brown butter for an extra special treat! You can also pair your pumpkin bread with savory sides like scrambled eggs, bacon, or roasted vegetables.
- Store pumpkin bread in an airtight container. To keep your pumpkin bread moist and delicious for a few days, place it in an airtight container at room temperature.
I hope you enjoy this easy pumpkin bread! If you love this recipe and want to learn how to make other fun recipes, follow me on TikTok and save some of my cooking videos.
Check out these other baked recipes!
- Brown Butter Pumpkin Blondies
- Spiced Apple Brown Butter Muffins
- Pumpkin Spice Brown Butter Oatmeal Cookies
- Pecan Brown Sugar Pop Tarts
- Olive Oil and Pine Nut Zucchini Bread
Easy Pumpkin Bread (With Olive Oil and Rosemary)
Equipment
- Loaf pan
- Parchment paper
- Medium bowl
- Whisk
- Large Bowl
- Wire rack
Ingredients
Wet
- 2 eggs
- 1 15 oz can pumpkin puree about 1 1/2 cups
- ¾ cup extra virgin olive oil plus more for greasing
- 1 cup sugar
- ½ cup packed dark brown sugar
- 2 tsp vanilla extract
Dry
- 1 ½ cups all purpose flour
- 1 Tbsp finely chopped fresh rosemary
- 1 ½ tsp cinnamon
- 1 tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp ground ginger
- ¼ tsp freshly grated nutmeg
To bake
- Demerara Sugar
- Pumpkin seeds
Instructions
- Preheat oven to 350ºF. Line a loaf pan with parchment and grease with a bit of olive oil.*
- In a medium bowl, whisk all wet ingredients together until well combined.
- In a large bowl, add all dry ingredients and whisk to combine.
- Add wet to dry and whisk until just combined and there are no clumps.
- Transfer batter to the prepared loaf pan and top with a bit of Demerara sugar and pumpkin seeds.
- Bake for 55 minutes to 1 hour. It may take longer depending on your oven! A tooth pick inserted into the center thickest part of the loaf should come out clean.
- Let cool in the pan for 20 minutes and then transfer to a wire rack to cool completely. Enjoy!
Wonderful! Stunning! Fabulous! It comes together so easily and tastes amazing. The hint of rosemary is perfection! Loooooove this recipe. Was about to make it again but realized I don’t have rosemary on hand so I was going to try fresh thyme.