There is something so warm about gifting a loaf of bread. For the holidays, we constantly have Pumpkin Bread batter in the mixer and loaves in the oven. This recipe comes from a long time family friend, Ilsa from Bainbridge Island. A gracious entertainer and wonderful cook, Ilsa’s recipe will yield enough for you and three for “them.” This batter keeps well in the fridge, too. If you are like me and want to take full advantage of your little ones “nap time”, mix up this batter and serenely set it aside for the moment when things start to get a bit hectic! The olive oil is the secret to the delicious and moist texture. Wrapped in a fresh dish towel and tied with a piece of bakers twine or raffia, this can be both a humble and elegant hostess gift. Feeling decadent? Add a small jar of Maple Frosting and you will certainly have a friend for life!


  1. Preheat oven to 350* and grease loaf pans with Olivio Vegan Buttery Spread.
  2. In a very large bowl, whisk together the granulated sugar, baking powder, baking soda, salt, cinnamon, clove, nutmeg, and all purpose flour.
  3. In a medium bowl, whisk together the large eggs, Olive Oil, and the organic pumpkin puree.
  4. Combine wet ingredients with dry ingredients, stirring gently and divide among loaf pans. Bake 40-50 minutes or until toothpick comes out clean when tested.
  5. Flip baked Pumpkin Bread loaves out on a cooling rack and allow to come to room temperature, about 30 minutes.

As tempting as it may be to slice into the hot loaf and grab your own slice of autumn bliss, be patient. Just like with meat, you are allowing the moisture to remain in the bread by allowing it to rest.

Pearl Sugar makes a beautiful and tasty topping that you can find at specialty markets. Sprinkle on the top of batter before baking.

Guess what? This recipe is completely Dairy Free when you use our new Olivio Vegan Buttery Spread!

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