Olive Oil Pumpkin Bread
Prep time
Cook time
Total time
This moist and delicious olive oil pumpkin bread is whole grain, dairy free, and made with heart-healthy olive oil. Of course, you won't taste the grains and the olives--you will just taste pumpkin and cinnamon.
Recipe type: Breakfast, Fika, Snack
Serves: 12 servings
  • nonstick spray (I used coconut oil)
  • 1½ cups spelt flour (or white whole wheat or gluten-free all-purpose)
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • dash of cloves
  • dash of nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup extra-virgin olive oil
  • ½ cup pure maple syrup
  • 1 cup pumpkin puree
  1. Grease a Bundt or bread pan with nonstick spray.
  2. Preheat oven to 375 degrees F.
  3. In a medium bowl, combine the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.
  4. In a large bowl, whisk together the eggs, olive oil, maple syrup, and pumpkin. Add the dry ingredients and stir to combine.
  5. Use a spatula to transfer the batter to the Bundt or bread pan.
  6. Bake for 35-40 minutes or until a toothpick comes out clean.
Recipe by Hälsa Nutrition at https://halsanutrition.com/spelt-pumpkin-bread-made-with-olive-oil/