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Olive oil pumpkin bread with maple chai butter

  • Author: Mansee
  • Total Time: 1 hour 10 minutes
  • Yield: 9x5 loaf 1x


The perfect loaf of pumpkin bread! Moist, perfectly spiced and amazing slathered with a sweet whipped butter. 



Pumpkin Bread

  • 2 1/2 cups flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 eggs
  • 1 15oz can pumpkin puree (NOT pie filling!)
  • 1 tablespoon fresh, grated ginger
  • 1 1/2 cups sugar
  • 1 cup olive oil

Maple Chai Butter

  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/4 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon flaky sea salt


  1. Preheat oven to 325. Grease a 9x5 loaf pan with butter, and line with a sheet of parchment paper (for easy removal)
  2. In a small bowl, whisk together flour, spices, baking powder, baking soda and salt. Set aside.
  3. In another bowl, whisk together eggs and pumpkin until combined. Add ginger and sugar and whisk until everything is mixed well. Slowly add olive oil while constantly whisking until oil is fully combined.
  4. Add dry ingredients and fold until just combined.
  5. Pour into pan and bake for 60-75 minutes, until a cake tester comes out mostly clean. Let cool completely to set (if you can!!)

Maple Chai Butter Using a stand or hand mixer, whip together butter, maple syrup, spices and salt. Mix until everything is completely combined and butter is slightly whipped.

Recipe slightly adapted from Bon Appetite.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour