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Pumpkin Bread

Pumpkin Bread from The Unofficial Hocus Pocus cookbook, by Bridget Thoreson 2021

I love the fall and just got a new cookbook with a Autumnal Pumpkin Bread. I changed it a little to add raisins and switched out the butter for olive oil. You can also do half butter and half oil which would be 1 stick of butter and 1/4 cup plus 2 Tablespoons oil.

I also used whole wheat flour but you can use all - purpose like the recipe calls for if you want. 


  • Butter to grease pan (need 2 8x4 inch loaf pans)
  • 2 cups all - purpose flour, plus more to sprinkle in the loaf pan 
  • 1/2 tsp Salt 
  • 1 tsp Baking Soda 
  • 1/2 tsp Baking powder 
  • 1 tsp Cloves
  • 1 tsp Cinnamon 
  • 1 tsp ground Nutmeg or freshly grated 
  • 1/2 tsp ground ginger or freshly ground 
  • 1 1/2 sticks softened butter or Substitute 3/4 cup Blood Orange Olive Oil or Butter Olive Oil 
  • 2 cups Sugar 
  • 2 large Eggs 
  • 1 (15 oz) can pumpkin puree, not pumpkin pie 
  • 1/2 cup or to taste pumpkin seeds 
  • 1/4 cup raisins


  1. Preheat Oven to 325F. 
  2. Grease loaf pan and sprinkle with flour 
  3. Add the dry ingredients together and whisk to blend. 
  4. In a separate bowl,  add the butter or oil or a combination of both. Oil makes a wetter cake. Beat the sugar and oil/butter and add 1 egg at a time. Blend in the pumpkin puree. 
  5. Add the flour mixture to the pumpkin and beat with a mixer until fluffy. Add in the raisins (optional) by folding with a spatula. You can also add the seeds here by hand but I add them to the top after the batter is in the loaf pan. 
  6. Split the batter in half and bake for 65 minutes, when the center comes out clear with a toothpick. 
  7. Cool for at least 10 minutes in the pan and then transfer to a wire rack.