I remember having quick breads as a child – like pumpkin bread and zucchini bread – and thinking they were the greatest thing in the world. I thought it was cool that it was called “bread” but it was like a dessert.
I recently made a new pumpkin bread recipe that I’ve enjoyed so much that I just had to share it with all of you. Right now, this is our favorite pumpkin bread recipe – I love the flavor and how incredibly moist it is. I didn’t add nuts or chocolate or anything else to it, but I could see these things being a great addition to it too. It’s a perfect pumpkin bread for gift giving too – and I show you how to wrap it all up using an old Starbucks gift bag. This pumpkin bread was also the one you might have seen in my post on creative food gift ideas.
Here’s how to make it – the first step is to combine the sugar and the oil.
Stir in the pumpkin and the eggs. The original recipe called for 16 oz of canned pumpkin, so if you can find that, use it, but I used a 15 oz can, because I wasn’t going to open another can for 1 oz of pumpkin.
Here’s how it looks after combining the sugar, oil, pumpkin, and eggs.
In another bowl — or in my case, in a huge Pyrex measuring cup — mix together the flour with the salt, baking soda, baking powder, nutmeg, allspice, and cinnamon.
Combine the dry mixture and the water with the wet pumpkin mixture.
The batter is now ready! Divide it equally among two loaf pans that have been greased and floured. I used disposable pans for this batch because they were made for gift giving.
Bake for about 50-60 minutes, or until a knife or cake tester inserted in the middle comes out clean.
Since these breads were for gift giving, I allowed the bread to fully cool and I wrapped the entire bread and pan with plastic wrap. You could also remove the bread from the pan for gift giving, but I like the extra sturdiness of the pan, so I left it on. I took a Starbucks gift bag, cut off the handle and the base with decorative edged scissors, and wrapped the bread (with the outside of the bag on the inside). I secured it all with a bit of a glue stick and tied it up with some raffia.
Here’s the completed recipe, which you can print or save. My version is based on a recipe that I found at Food Network.
Our Favorite Pumpkin Bread
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
15 oz canned pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 1/2 teaspoons cinnamon
2/3 cup water
Preheat oven to 350 degrees F. Grease and flour two 9×5″ loaf pans.
In a large bowl, stir together sugar and oil. Stir the eggs and pumpkin into the sugar/oil mixture. In another bowl, combine all of the dry ingredients. Stir the dry ingredients, a little at a time, and water into pumpkin mixture. Divide batter between the two loaf pans.
Bake for 50-60 minutes or until a knife inserted in middle comes out clean. Let cool for about 10 minutes. Remove from pans and cool completely.