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Black olive and pumpkin bread loaf recipe

Black olive and pumpkin bread loaf recipe

14 ratings

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  • Serves each loaf serves 10
  • 20 mins to prepare, 2-3 hours to prove, 70 mins to cook and 20 mins to cool20
  • 621 calories / serving
  • Freezable
  • Healthy


  • 500g strong white bread flour
  • 200g rye flour
  • 1tsp salt
  • 1tsp dried yeast
  • 1tsp sugar
  • 1tbsp olive oil
  • 45g pitted black olives
  • 50g feta, crumbled
  • 500g pumpkin, peeled and diced
  • 100g soft light brown sugar
  • 60g unsalted butter, softened
  • 2 small eggs
  • 375g plain flour
  • 1tbsp baking powder
  • 1/2tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1/2tsp salt
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    6g 28%
  • Sugars

    16g 18%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 118.9g Protein 15.3g Fibre 8.7g


  1. Start by preparing the pumpkin purée; place in a large saucepan and cover with water. Bring to the boil over a moderate heat and cook for 10-15 minutes until tender.
  2. Drain and allow to cool a little before puréeing in a food processor with a little of the cooking water to loosen it. Press through a sieve into a clean bowl and reserve to one side.
  3. For the olive bread, combine the flours, sugar, salt and yeast in a large mixing bowl, and then work the olive oil in. Add the warm water steadily until you can form a fairly sticky dough.
  4. Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Check after 1 ½ to 2 hours, depending on recipe and room temperature.
  5. Grease a large loaf tin.
  6. For the ‘proving’ (second rising) stage, turn the dough out onto a lightly floured surface, knock it back and knead again for a few minutes to release any air pockets. Add the feta and olives at this stage, shape into an oval and press into the prepared loaf tin. Cover and leave it to rise in a warm place for 30 to 40 minutes, or until its doubled in size.
  7. Meanwhile, prepare the pumpkin bread by combining the brown sugar, eggs, prepared pumpkin purée and butter in a large mixing bowl and mixing until thick and creamy.
  8. Add the flour, salt and spices and mix until you have a thick batter.
  9. Pour into a greased loaf tin.
  10. Pre-heat the oven to 190° C.
  11. Bake both breads for 45-60 minutes until risen.
  12. Test them by removing from their tins; if the black olive and feta loaf sounds hollow when tapped on the base, it's ready. If a cake tester comes out clean from the pumpkin bread, it is ready.
  13. Remove and allow to cool on a wire rack before slicing and serving.

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