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 aside for the moment when things start to get a bit hectic! The Pure Olivio 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!
Yields 3-4 4″x8″ Loaves
4 cups Granulated Sugar
3/4 tsp Baking Powder
3 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 tsp Cinnamon
1 1/2 tsp Clove
1 1/2 tsp Nutmeg
5 cups All Purpose Flour
6 large Eggs, beaten
1 1/3 cup Pure Olivio Olive Oil
1 large can (29 oz) or 2 small cans (15 oz) Organic Pumpkin Puree
Preheat oven to 350* and grease loaf pans with Olivio Buttery Spray.
In a very large bowl, whisk together the Granulated Sugar, Baking Powder, Baking Soda, Salt, Cinnamon, Clove, Nutmeg, and All Purpose Flour.
In a medium bowl, whisk together the Large Eggs, Pure Olivio Olive Oil, and the Organic Pumpkin Puree.
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.
Flip baked Pumpkin Bread loaves out on a cooling rack and allow to come to room temperature, about 30 minutes. TIP: 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.