#sponsored-while I was given product for this post, all opinions are my own.
Giving edible gifts is something I do pretty regularly. People love to have something to snack on or have after dinner that is homemade and delicious. With the holiday season here, I try and come up with recipes that will make a double batch of bread, cookies, or cakes, so you can share easier, or keep one back for yourself (call it home research and development). My honey pumpkin loaf bread will make two big loaves or six mini loaves, and are great for freezing. So bring this over to the bff’s house, slice and enjoy with tea or coffee.
Speaking of slicing, I was excited to use my new John Boos reversible cutting board from cuttingboard.com. Both loaves fit perfectly on this board, and there was plenty of room for me to serve them on as well. I love using a cutting board to serve food on, it makes it family style, and with the beautiful design, it make for a great serving board. If you haven’t visited their site, make sure to stop over and check out the amazing prices and cutting boards in all shapes and sizes. What I love is the story behind the website, two friends Mike and Grant wanting to make it easy and affordable to find cutting boards and butcher blocks in one place that was dedicated to just those quality products. Out of Washington State, they operate this site with the chef/cook in mind, which is great for me because I am a collector! And now here is your chance to win a beautiful board for yourself! Enter below the recipe for a chance to win!
Make this bread, check out the site (great gifts for the holidays/birthdays/that special foodie in your life) and enjoy the little things, like loaf bread made with honey and pumpkin.
- 1 stick of unsalted butter at room temp
- 1 cup honey
- 1 can of pumpkin
- 4 large eggs at room temp
- 4 cups all-purpose flour
- 1 tsp nutmeg
- ½ tsp ground cloves
- 1½ tsp cinnamon
- 1½ tsp ground ginger
- 4 tsp baking powder
- 1 tsp kosher salt
- 1 tsp baking soda
- Preheat oven to 350 degrees and lightly spray two 9 inch loaf pans and line with parchment paper
- In a stand mixer cream together butter and honey for 3 minutes
- Add pumpkin and mix until combined
- Add eggs one at a time, mixing between each one
- In a large bowl combine remaining ingredients and add to pumpkin mixture in two batches, mixing on low speed just until combined
- Place loaf pans on a large baking sheet and spread evenly until loaf pans
- Bake for 50-60 minutes or until a toothpick comes out clean
- Cool and serve
- Can be kept at room temp wrapped tightly in plastic wrap for four days or frozen once cooled for up to three months
Right now Cuttingboard.com is having a holiday sale you don’t want to miss, head on over and shop or drool or drool and shop why don’t you?
Guess what?? 3 lucky people will win a new cutting board from Cuttingboard.com, you can enter via the Rafflecopter below. One of you will win a gorgeous 18 x 12 Maple Cutting Board with Grips from John Boos and two of you will win a beautiful 16 x 12 Proteak Edge Grain