Hooray – baking season is upon us! We just stocked up on the freshest spices known to mankind at the grand opening of the striking Spice Station in Silverlake, CA (more about this foodie haven in future wht posts), going for a holiday baking theme with fresh ground cinnamon bark, nutmeg, cloves and ginger included in our purchase. Just hours later, the fabulous Krista sent us this offering – a simple recipe for delicious, perfectly spiced and super moist Pumpkin Bread. ~wht
I love the holidays. I especially love the baking that occurs during the holidays. Now some people like to give cookies as gifts, and I love those people when I’m the recipient, but I personally love to give out pumpkin bread. It’s kind of my own personal holiday tradition. I’ve been making this recipe for about twelve years now. It’s my go-to hostess gift, coworker gift, holiday party offering and Christmas morning breakfast staple. This is the one baked good that I make that I always get asked for the recipe. Because it’s the holiday season and a time for giving, I’m going to share my favorite recipe with all of you!
• 3 1/2 c. flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 3 c. sugar
• 1 c. vegetable oil
• 4 eggs
• 2/3 c. water
• 2 c. canned pumpkin (NOT pumpkin pie filling)
• Semi-sweet chocolate chips – optional
1. Preheat oven to 350 degrees.
2. Sift dry ingredients together.
3. Blend wet ingredients separately on low speed using either a stand mixer or hand mixer.
4. Add dry ingredients to wet mixture on low speed until thoroughly combined.
5. Pour into 2 greased loaf pans. If you are making mini loafs, one batch of this will fill approximately 6 mini loaf pans.
As you can see above, we went with mini loaves – they’re perfect for seasonal giving. And because chocolate makes everything better, we poured half the batter into three loaves, and then mixed in about a half bag of chocolate chips to the remaining batter for variety.
Tip: Lightly coat the chocolate chips with flour in a shallow bowl before adding to the batter. This keeps them all from sinking to the bottom of the pan. ~wht
6. Bake for 1 hour and 15 minutes or until knife inserted into center of loaf comes out clean. If using mini loaf pans, baking time will be about 30-35 minutes.
7. Place on wire cooling racks and cool completely before removing from pan.
8. Once fully cool, wrap loaves in plastic wrap or aluminum foil and let them “cure” for about 8 hours. This is an important step because the flavor of the bread is best after this resting time and when wrapped, the bread will become nice and soft.
If you are using those holiday print ceramic mini loaf pans (available at most craft stores) and giving them as part of your gift, cool the loaf in the pan and then wrap the entire pan and loaf in plastic wrap.
If you want to be festive, tie it up with a bow and add a colorful gift tag. I’m a firm believer that half the gift is in the presentation!
This is the best pumpkin bread recipe I’ve ever come across and it is always a crowd pleaser. I hope it pleases your own crowds! Happy Holidays!