Two of my most favorite quick breads are perfect for eating and gifting; and fall is the ideal time to start baking them for your freezer, so you have plenty on hand for quick gifts and unexpected company. Pumpkin Bread and Zucchini Bread fill your home with the warm spicy fragrances that always make me think of fall – cinnamon, nutmeg, cloves and allspice. Mmmmmm…I love it!
Both these recipes were handed down from a dear, dear friend of our family when I was a child (back during the Paleolithic Era) :). Her name was Bette Wellenkotter. She was sort of a combination of a grandma and fairy godmother, all in one. I was a voracious reader as a kid and Bette had a “library” IN her house. It was amazing! It was a lovely white room with high ceilings and a window seat where the sun poured in on me when I read. Bette introduced me to Anne Shirley (Have you read the Anne of Green Gables series? I hope so. If not, you must go to the library, immediately.) Anyway, Bette is one of my favorite memories of childhood. She left me with her own personal copies of the Anne of Green Gables books, a love for Yahtzee, Pepsi & Vanilla Ice Cream Floats and these two yummy recipes. She was a peach!
I had the perfect opportunity to try out the fantastic Bake and Give Wooden Bakers from King Arthur Flour when I made these recipes. I loved the generous size for gift-giving and that no one ever has to worry about returning my pan, they’re free to just enjoy the gift. These functional and attractive wooden pans are made from poplar wood and come as a set of 6. Each has a silicone paper liner to hold your bread or cake batter as it’s baked and prevents your baked goods from sticking. Bake them up. Cool and then wrap with plastic wrap. Add a bow or a pretty ribbon and you have a spectacular gift that would be perfect as a thank you for a hostess, a treat for a college student or co-worker or any other fan of your home-baked goodies. Pumpkin bread and zucchini bread will be huge hits on your Thanksgiving and Christmas buffet tables and smashingly successful as gifts under the Christmas tree! Both these recipes are moist and flavorful, they freeze beautifully and the flavor is actually enhanced by freezing for a time.
Pumpkin Bread or Muffins Recipe
- 1½ cups sugar
- ½ cup butter
- 2 eggs
- ½ cup water
- 1 cup canned pumpkin
- 1 2/3 cups King Arthur Unbleached All Purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1 Tablespoon Vietnamese Cinnamon
Cream the sugar and butter.
Add the eggs.
Add water and pumpkin.
Pour batter into greased baking pans, prepared Bake and Give Wooden Bakers or prepared muffin tins. Bake at 375°, 1 hour for a full-sized loaf, 40-45 minutes for the Bake & Give Wooden Bakers and 20-25 minutes for muffins.
I doubled the Pumpkin Bread recipe, when I was baking for this post. I divided my batter between two of the Bake and Give Wooden Bakers. Next time, I will use three for a doubled recipe. The bakers hold 2 to 2½ cups of batter and I definitely overfilled them, this first time. One did spill over the sides as it was baking. When I made the zucchini bread, (in the recipe below), I split my batter between 3 bakers (about 2 cups of batter each) and it worked much better.
- 2 cups shredded or grated zucchini
- 1 cup oil or butter ( I have used both successfully.)
- 2 cups sugar
- 3 eggs
- 1 Tablespoon vanilla
- 1 teaspoon salt
- 2 teaspoons soda
- 1 teaspoon baking powder
- 1 Tablespoon Vietnamese Cinnamon
- 2½ cups King Arthur Unbleached All Purpose flour
- ½ cup chopped nuts (optional)
Wash the zucchini, but don’t peel it. Use a hand grater to shred it if you like, but I use the blender attachment on my Bosch. I just cut the zucchini into chunks, cover with water and then quickly grind it by pulsing the blender a few times. I still leave it fairly coarse. You don’t want it granular or pureed. Drain the water from the zucchini by pouring it into a sieve.
Mix the butter (oil) and sugar.
Add the eggs, zucchini and vanilla.
Add the dry ingredients and then mix in the nuts, if you are adding them.
Pour the mixed batter into two greased, full-size bread pans, or three of the Bake and Give Wooden Bakers, or I have never done zucchini bread as muffins, but I have no doubt you could pour the batter into prepared muffin tins, with excellent results.
Bake in a 350° oven, 1 hour for full-sized loaves, 40-45 minutes for Bake and Give Wooden Bakers or 20-25 minutes for muffins.
There is no way this bread comes out of the oven without some of it being sliced, immediately. I was able to put two in the freezer, but we had to eat one. It’s DELISH!