How to make classic pumpkin bread, and an adjusted recipe that you can give as a pantry gift
I’ve noticed a trend in bakery pumpkin bread. It seems to be getting sweeter, with more fat added, resembling a ginger cake more than a traditional pumpkin quick bread. Here is a recipe for classic pumpkin bread that I’ve been baking since I was a teenager.
I prefer this recipe without added nuts or chocolate chips, but if you like these in pumpkin bread, feel free to add it. If you are using store bought canned pumpkin puree, make sure it is certified organic and BPA free. Many cans are lined inside with bisphenol A (BPA), and you can only be certain if the label says BPA free.
Classic Pumpkin Bread Recipe
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1/4 cup water
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Preheat oven to 350° F
- Sift together flour, salt, sugar and baking soda
- In a separate bowl, combine pumpkin, oil, eggs, water and spices
- Pour wet ingredients into the dry ingredients and mix carefully, just enough to combine
- Don’t overmix!
- If you are using nuts or chocolate chips, stir them in now
- Pour into a well oiled 8 inch loaf pan, or into muffin molds
- If using a loaf pan, bake 50-60 minutes; if using muffin tin, timing will depend on the size of your muffin tin (cupcake size, or large muffin size). Start checking small muffin tins at 25 minutes.
- Turn carefully onto a rack to cool
- You may be tempted to cut or eat this bread hot out of the oven, but the flavor and texture is actually much better after the bread has cooled. Be patient!
How to turn this recipe into a pantry gift
You can certainly bake up this recipe and give the finished product to friends and colleagues. However, I love to give this as a pantry gift, which allows the recipient to bake this at a time of their choosing. This allows them to enjoy an expanded experience of this recipe.
After all, baking is not just about eating the finished product. The act of baking is enjoyable for its own sake, and there is nothing like a house filled with the smell of baking pumpkin bread.
Pantry gift instructions
- Sift all dry ingredients together (spices, too)
- Place dry ingredients in a wide mouth Mason jar or other glass container
- Put a ribbon on the jar and tie on the following instructions:
Preheat oven to 350° F. In a bowl, combine 1/4 cup water, 1/2 cup vegetable oil, and two beaten eggs. Add the contents of this jar and mix gently, just enough to combine (don’t over mix!). Pour into a well oiled 8 inch loaf pan and bake in center rack of oven for 50-60 minutes, or until knife inserted comes out clean. Remove from oven and turn carefully out onto a rack to cool. Let cool completely before serving. Enjoy!