The pumpkin season is undeniably upon us. Just last week I went to the grocery store, and couldn't believe the assortment of pumpkin-flavored items available. There was everything you could imagine from pumpkin cookies, pumpkin cereal, pumpkin soup, pumpkin ice cream and pumpkin yogurt, to name just a few.
There were a lot of impulse buys that day, but the one item I skipped was the pumpkin bread mix. Don't get me wrong… I love pumpkin bread. It may be one of my favorite ways to enjoy pumpkin, but my recipe beats any store-bought product available, hands down. It's incredibly easy, and is so unbelievably moist every single time I make it. It's a family favorite this time of year, and makes a wonderful host or hostess gift. You can bake this bread in any type of loaf pan you have, or even use mini loaf pans. Just watch the bake time if you make them smaller.
Serving the pumpkin bread with jam or jelly is mandatory in my opinion, and the perfect accompaniment is homemade cranberry sauce. The sweet and spice from the bread is complemented by the tartness from the cranberries, making it a match made in heaven. To make the cranberry sauce I simply follow the directions on the bag of fresh cranberries. Cranberries, sugar and water. It just doesn't get any easier than that!
So, the next time you get that pumpkin craving, or need an easy but thoughtful gift when headed to all those holiday parties, bake make your own bread. If bringing as a gift, wrap the bread in parchment paper and tie it with string. Fill a mason jar with cranberry sauce, and you're set. Be prepared to make a lot of people happy!
If you're interested in learning how to make other delicious baked good with jams to match, don’t miss The Chopping Block's Gifts From the Kitchen class. You'll not only make an assortment of delicious, seasonal treats, but you'll go home with a box of edible holiday gifts to share with friends and family.
Yield: 1 loaf
Active time: 30 minutes
Start to finish: 1 hour, 30 minutes
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 teaspoon fine sea salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup grapeseed oil
1 cup pumpkin puree
1 teaspoon vanilla extract
1/3 cup water
- Preheat the oven to 350°. Butter the bottom and sides of a loaf pan, and set aside.
- In a large bowl measure together the flour, sugar, salt, baking soda, nutmeg and cinnamon.
- In a medium-size bowl whisk together the eggs, oil, pumpkin puree, vanilla and water.
- Mix the wet ingredients into the dry just until incorporated. Be sure not to over mix the batter.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the pan comes out clean, about 1 hour.
- Once the bread has cooled to the touch, carefully remove from the loaf pan. Cut into slices and serve.