Pumpkin Bread + Heirloom Pumpkin Gift Tags

This weekend we had our first real taste of glorious, golden, early Autumn weather and we spent as much of it outside as possible.  Biking, hiking, playing football, and picnicking.  We had a fun night at The Cincinnati Nature Center on Saturday for their annual Preparing for Night Event.  Its become a tradition that I look forward to attending each year that signals the change of seasons.  There is a picnic with live bluegrass music followed by a self led nature hike that features stations to learn about nocturnal animals.  The boys really enjoy it and I usually learn something new too. (Did you know that wearing bright red and orange attracts mosquitos?!  I did not. :)

The other sure fire sign that fall has arrived is in my kitchen!  This is the first pumpkin recipe I make every year.  The boys know that the second the temperatures drop they'll be snacking on pumpkin bread after school.  This morning we all just about froze biking to school (2 certain young boys thought wearing shorts in 45 degree weather is comfortable) I, on the other hand, was actually wishing I had on a pair of gloves! I shared this recipe back when I first started blogging.  Before Pinterest, before I realized that using a flash indoors is a no-no, and before anyone read my posts.  So, it bears a repeat showing.  The recipe yields two full loaves or four mini loaves (or 6 mini-mini), making it impossible not to share.  Enjoy!!

^I baked in disposable baking pans. They work great but I do spray with cooking spray beforehand^

At the end of the post I've included the heirloom pumpkin gift tag as printable for you to make gifting your fresh baked deliciousness extra special.  :)   I thought they too cute not to share. I like to wrap the cooled loaves in brown parchment paper and tie with twine or jute string.  Simple, simple.  Since I made some cinnamon, honey butter (1 stick room temp butter, 1/2 c powdered sugar, 1/2 c honey, 1 tsp cinnamon all whipped till well blended.  Store in fridge) to go with them, I put the loaves I was giving away in baskets.  I bought the tiny Weck jars in NYC last fall at Fishs Eddy knowing I would use them for this exact purpose! (you can buy them online here, I used the 2.7 oz jars)

Recipe | My Favorite Pumpkin Bread

3 cups sugar
1 cup vegetable oil

3 large eggs 
1 16-ounce can solid pack pumpkin 
3 cups all purpose flour 
1 teaspoon ground cloves 
1 teaspoon ground cinnamon 
1 teaspoon ground nutmeg 
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 teaspoon baking powder 

Preparation
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. (Mix in  1 c. chopped walnuts, if desired). 

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes for full sized loaves (40-45 for mini). Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. 

Click HERE for Heirloom Pumpkin Tag Printable