Olive Oil Pumpkin Bread: A Florida Fall Favorite
PUBLISHED ON: 10.19.2025
There is a particular kind of magic that happens every October in Florida. The calendar claims it’s fall, yet the thermometer cheerfully insists it is still summer. The air is still heavy with humidity, and your cozy sweaters remain buried in the back of the closet.
But do we Floridians let that stop us? Absolutely not! We crank up the A/C, light our pumpkin spice candles, and start baking like there’s a chill in the air. That’s where this Olive Oil Pumpkin Bread comes in a slice of autumn comfort that doesn’t care what the weather says.
This beautiful recipe was inspired by hipfoodiemom.com and let me tell you this pumpkin bread is a definite keeper. The olive oil gives the bread this subtle richness and tender crumb, and the pumpkin brings that familiar cozy sweetness we crave this time of year (even if we are still wearing shorts and flip-flops).
Olive Oil Pumpkin Bread
Why Olive Oil Pumpkin Bread?
Because butter isn’t the only way to make baked goods shine. Olive oil adds depth and fruitiness, and keeps the loaf incredibly moist.
The aroma while it bakes? Instant mood lift. When this bread is in the oven, your kitchen will smell like crisp leaves and cozy sweaters, even if the air conditioner is running full blast.
The Fall We Create
Living in Florida means we often have to create our own fall moments. Maybe it is sipping an iced pumpkin latte instead of a hot one. Maybe, it is decorating the porch with faux pumpkins that won’t melt, and pretending there is a crisp breeze outside.
A warm slice of this pumpkin bread (maybe with a little smear of cinnamon butter or cream cheese) and suddenly, you are transported, and it feels like the season finally caught up with your soul, even if your weather app says otherwise.
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon all spice or cloves
1/4 teaspoon ground ginger
1- 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
1 (15 oz.) can pumpkin pureé or pure pumpkin
1 to 1 1/2 cups white granulated sugar*
3/4 cup olive oil extra virgin
2 tablespoons dark brown sugar
2 tablespoons pumpkin seeds + more if needed
Directions:
Preheat oven to 350°. Lightly coat a 9×5″ loaf pan with nonstick spray. Line pan with parchment, leaving some overhang on both long sides so you can easily pull out the bread later.
Using a medium sized bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, kosher salt, baking powder and baking soda. In a separate bowl, whisk the eggs, vanilla extract, add in the pumpkin purée and the sugar and whisk/stir until all combined.
While whisking, pour in the olive oil, whisking continuously until well combined. Stir the dry ingredients into the wet until completely combined, but do not over mix.
Pour the batter into a prepared loaf pan and top with brown sugar and pumpkin seeds. Bake in your oven until a toothpick inserted into the middle of the loaf comes out clean, for about 60-70 minutes.
Let cool in the pan for 15 minutes. Remove from loaf pan and cool the loaf completely on a wire rack.Slice, serve and enjoy!
sherry
I love all the spices! Spring here so it is very warm indeed!
cheers
sherry (Sherry’s Pickings) (can’t add my website :=( )
angiesrecipes
Adore all the great warming spices! The bread looks fabulous and great for either breakfast or snack.