I have a few recipes that stand the test of time, is always there when I need it, and never fails me. This pumpkin bread recipe is one of them. It is always a crowd pleaser and it is so easy to make. If this recipe could talk, it would tell many tales of my children’s’ preschool snack time, their school bake sales, our weekends away visiting friends, homemade gifts, learning how to bake, swim meets, college care packages, and easy mornings at home.
Some foods and recipes are like that. They exist as part of our collective experience spanning a family’s history and time well spent with friends, teachers, colleagues, neighbors and family. They are treasured artifacts in the family archives. For me, I have a couple symbolic recipes that mark my parent’s heritage, but very few. Hopefully, I generated a selection of treasured recipes for my children to remember their childhood by, and create new ones that hold a special place in our growing family’s future.
My pumpkin bread is a throwback recipe from the 70’s when I was in high school. A dear friend gave me the recipe. I cannot remember what initiated this gift, but I believe she just wanted to share it. Harriot and her family loved to cook and were always generous with recipes and information about food. Whenever I was at their house, someone was in the kitchen making something. If I remember correctly, Harriot and I had a few cooking adventures of our own.
Besides the delicious taste, this pumpkin bread recipe has a couple of great features. One, it is easy to make and second, it makes two loaves. After all these years, I still can’t believe one small can of pumpkin purée makes two loaves of pumpkin bread. There is no need to measure out a cup of pumpkin mash and worry about what to make with the rest. That is a real pet peeve of mine. It is not the case for this pumpkin bread. One recipe, one can of pumpkin purée, two loaves of spicy pumpkin bread. A practical quick bread recipe.
Because it is so easy to make, it is perfect for a baking project with young children, or anyone who wants to learn how to bake. This recipe rarely fails. However, if it has been a while since you used baking powder or baking soda, make sure the leaveners are fresh. There was only one time this pumpkin bread did bake properly. Once, after I gave this recipe to a friend who said she couldn’t bake, she made it and came over to share it with me. She was so proud of her accomplishment I did not have the heart to tell her the bread did not rise. When that happens it usually means the baking powder and baking soda lost their leavening powers. Still, it tasted great and hopefully she kept on baking.
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The spices are a mixture of cinnamon, allspice and a generous amount of ground clove. Not all pumpkin bread recipes include ground cloves, and I believe they fall flat. There is twice as much cinnamon and allspice to cloves in each loaf, yet the ground cloves gently stand out. I like that the cinnamon does not dominate the spicy favor. Often, after I serve pumpkin bread to friends I get a delighted question, “Oh nice. What spice am I tasting? ” My anser is always received with a surprised and happy expression, “It’s clove.”
Over the years I have made a few variations of this pumpkin bread, but I keep coming back to the original. I made it with canned pumpkin purée and fresh pumpkin purée. With orange zest, crumble topping, candied ginger, and different flours. Each variation slightly changes the texture of the bread. I discovered, the fresh pumpkin makes an airier bread. Also, I noticed the crust is crispier with the fresh pumpkin.
If you want to use fresh pumpkin, roast wedges of sugar pumpkin in a 400°F (200°C) oven until very tender. Scrape the roasted pumpkin from its’ peel and purée in a food processor, or blender until smooth. Cool and refrigerate or freeze until ready to use. Best Pumpkins to bake with.
I should call this Friendship Bread, because the recipe is enjoying a life span of over 40 plus years and growing. I never thought twice about sharing it with friends and family. The name Friendship Bread is already taken, so Family Favorite Pumpkin Bread it stays. A treasured heirloom for sharing over the years to come.
Family Favorite Pumpkin Bread
- 4 cups (574 g) all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp Kosher salt
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 3 cups (613 g) granulated sugar
- 1 15 oz can (425 g) pumpkin purée or 1 lb (453 g) fresh pumpkin purée
- 1 cup (250 ml) vegetable or canola oil
- 2/3 cup (150 ml) cold water
- 4 large eggs
Pre-heat the oven to 350° F (175° C / Gas Mark 4)
Prepare 2- 9 x 5 inch (24 x 13.5 cm) loaf pans. Lightly grease with butter or oil spray, then line the bottom of each pan with parchment paper. Set aside.
Sift the flour, baking soda, baking powder, Kosher salt, cinnamon allspice, and clove into a large mixing bowl. Then whisk the ingredients in the bowl until you see all the spices are evenly mixed in the flour. Add the sugar and whisk together until combined.
Make a well in the center of the flour mixture, then add the pumpkin purée, oil, and water. Stir until just combined. Using a rubber spatula or spoon, scrape along the bottom and sides of the bowl to get everything thoroughly mixed.
Add the eggs, one at a time, and mix thoroughly with each addition.
Pour the batter into the prepared pans, about 3/4 full.
Place the bread pans in the oven and bake for one hour, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes on a cooling rack, then remove the pumpkin bread from their pans.
Cool on the cooling rack before serving.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Each year as my garden matures, the herb garden expands as well. Slowly, the herb bed has inched deeper into the precious sunny real-estate and has started replacing my lawn. I add one or two more herb plants a year and build my dream herb garden. One herb plant that is thriving is my chive plant. Fortunately, it is not growing out of control, but remains nicely contained in a tall spiky mound.
The plant grows without a lot of disturbance because I rarely use fresh chives in my cooking. However, it needed a thinning and removal of all the spent flowers before they spread their seeds. Afterwards, I was left with a large bundle of chives and a new challenge, how to use up all the chives before they go bad. This is the type of challenge I enjoy, and inspires me to look for new ideas.
I wanted to make something different, yet easily prepared and quick to finish. What I dreamed of was a recipe from Season 3 of The Great British Baking Show, Ian’s quick bread with wild garlic. While watching the episode, the smell of the wild garlic and bread traveled across the ocean and through my television, and I have craved it ever since. Unfortunately, I could not find his recipe. Rather, I came upon a recipe, which although is not British in nature, has that oniony-bready fix I was looking for.
This recipe is a savory bread with chives and cheddar cheese by Dorie Greenspan on the website, Serious Eats. It was exactly what I was craving, a savory quick bread to unload my bundle of chives, and give me some immediate satisfaction. I slightly adapted her recipe, and used Gruyère cheese, chives, garlic chives, lemon thyme and nixed the walnuts.
Dorie explains in her recipe; the French refer to just about everything made in a pan as a cake. A loaf such as this, is called, “cake salé” (meaning, salty or savory cake). This is a very light and cake-like bread that is perfect as a snack or appetizer paired with wine, beer or any cocktail. Like cake, it is light and airy in texture, but it is rich in flavor from the cheese and herbs. I also enjoyed this herb bread for lunch as avocado toast with lemon thyme and a drizzle of olive oil.
As Dorie recommends, this is a bread recipe to play around with. Use the dough as your foundation and switch up the cheese and herbs as you wish. A traditional cake salé recipe from France uses Emmentaller, Gruyère, or a mixture with Parmesan. She made her recipe with cheddar cheese and chives for a local US inspired loaf. She also recommends other add-in substitutes like nuts, diced ham, olives, pesto and cooked vegetables.
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Making this cheese and chive herb bread is an amazing sensory treat. Every time I snipped, spread and stirred the chives, their scent came forward like an herbal wave engulfing the dough. Once in the oven, the smell of the baking herb bread filled my house with comforting aromas of melting cheese, bright onions and baking bread.
I love it when I discover something new and it turns out to be a smash hit. This recipe is so easy, I am sure to make it several times and continue to personalize it. I know something is delicious when every 5 minutes my husband and son kept repeating, “Oh, this is soo good. This is really good”. This is no exaggeration. It was all I could do to keep them from eating the whole loaf.
Cheesy Herb Bread
- 1 3/4 cup 268 g All-purpose flour
- 1 TB Baking powder
- 1/2 to 1 tsp Kosher salt amount of salt depends on the cheese and other add ins
- 1/4 tsp fresh ground white pepper
- 3 large eggs room temperature
- 1/3 cup 75 ml whole milk, room temperature
- 1/3 cup 75 ml extra virgin olive oil
- 3 oz 75 g coarsely grated cheese like Gruyere or cheddar
- 2 oz 50 g diced cheese like Gruyere or cheddar
- 1/2 cup 125 ml minced chives or other herbs
- 1 - 2 TB chopped lemon thyme
Set the oven rack to the middle position and pre-heat the oven to 375˚F / 190˚C / Gas Mark 5, and generously butter a loaf pan.
In a large mixing bowl, whisk together the flour, baking powder, salt and pepper until evenly combined.
In a medium mixing bowl add the eggs, then whisk until well combined and somewhat frothy. Add the milk and olive oil and whisk together.
Pour the egg mixture into the flour mixture and stir with a rubber spatula or wooden spoon. Mix until everything is just combined. You do not want to over work the dough and there is no need for the dough to be thoroughly mixed together. Stir until everything is just mixed, it won't be smooth.
Stir in all the cheese, herbs and any other add ins you have, like chopped walnuts. The dough is thick, but carefully work in the cheese and herbs until evenly distributed. Don't overwork the dough.
Scrape into your prepared loaf pan and bake for 35 to 45 minutes. The bread is done when it has a golden brown crust, and a cake tester inserted into the middle of the loaf comes out clean.
Cool on a rack for 10 minutes, then run a knife around the edge of your pan and remove the bread from the pan. Cool the loaf on the rack until it is at room temperature.
Best eaten the day it is made, but it will keep for a day, wrapped in plastic wrap and stored on the counter.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.