I look for any excuse to make pumpkin-flavored recipes in the fall. My mom has a delicious pumpkin bread recipe that I make every year—it’s so moist and flavorful! Since Rob was going out of town and I didn’t want to eat the entire loaf myself, I decided to turn this batch into gifts (and keep one for myself, duh). It’s easy to turn a simple quick bread into a pretty present with the help of cute paper loaf pans (I found these fall-hued ones at Cost Plus World Market). Then tie it with some twine and voilá! I sent these with Rob on his Wyoming trip to give to my sister-in-law since she is also a pumpkin fan. They would make great hostess gifts, too!
Pumpkin Bread
Yields three 8″ x 4″ loaves (or about 8 smaller loaves)
Ingredients
- 3 cups flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cloves
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 3 cup sugar
- 1 cup canola oil
- 2 cups pure pumpkin (Libby’s, not the pie mix)
- 3 eggs
Directions
- Preheat oven to 350F.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg.
- In a separate bowl, mix sugar and and oil, then stir in the eggs. Add pumpkin and mix until combined. Stir in dry ingredients and mix until fully incorporated. Pour into loaf pans so that they are half full and bake for about 30 – 45 minutes, depending on size.
- Once they are cool, wrap them by tying some twine and a thin strip of parchment paper around the loaf. I also added a gift tag, which I found at Cost Plus World Market a few years ago (that’s also where I found these paper loaf pans).
