“Feeling gratitude and not expressing it is like wrapping a gift and not giving it.”
– William Arthur Ward
This is one of my favorite quotes. Like ever. And since I’m seriously dead over this pumpkin bread and Thanksgiving is around the corner, I figured we all might as well bake a few loaves and use them as a means to give thanks. We all know someone that we could do a better job of appreciating, whether it’s a co-worker, a gardner, a neighbor, or a teacher. This bread is as simple as it is delicious. It’s an old southern recipe from a dear Savannah debutante, tried and true for generations. Wrapped in a recycled brown paper bag and tied with twine, it’s a perfect no-fuss way to express gratitude.
In a medium bowl, use a fork to mix together 3 1/2 cups of flour, 3 cups of sugar, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 2 teaspoons cinnamon, and 1 teaspoon allspice.
In a large bowl, mix together 1 can pure pumpkin (not pumpkin pie mix) 2/3 cup water, 4 eggs, and 1 cup of vegetable oil.
Mix with a hand mixer until smooth.
Slowly mix the dry ingredients into the wet (in batches).
You will end up with a smooth batter that looks something like this:
Pour evenly into 2 loaf pans and bake at 350 for an hour and 15 minutes.
Pull from oven and let cool. If possible, save for the next day so the spices can settle.
Wrap bread in aluminum foil and get a brown paper bag from the recycling bin. You’ll need tape and scissors too.
Cut the bag and flatten it (writing facing up).
Tie with twine and a few fallen leaves (I had to hike a few miles to find some, but even in sunny So Cal I pulled it off).
If you’re feeling really grateful, include a bottle of wine or Prosecco.