Pumpkin bread is only good in the fall said no one ever. Pumpkin bread is fantastic no matter what the temperature. And this recipe might just be pumpkin bread nirvana.
I’ve got to confess I’m crazy about pumpkins! Actually, I have a major obsession with pumpkins! I love the shape, color, and taste so naturally, this is one of my favorite things to bake! And, this recipe makes a big batch!
This recipe is a dandy for two reasons. One, it has a perfect blend of spices and two, it makes a huge batch! It makes three full size loaves or several mini and medium loaves and even muffins!
That means there’s plenty to share or to have tucked in the freezer to pull out when I’m lucky enough to have grandkids around! It also makes a great little gift for a friend that needs a hug she can eat!!
Someone You Love Wants Pumpkin Bread Right This Minute
And why not make them some? After all, pumpkin is available 365 days a year!! And this recipe is so easy-peasy!
Here’s How You Make It
Beat the sugar, eggs, and oil together until light and fluffy. Notice the beautiful deep yellow that happens when I use “farm” eggs. Gorgeous!!
Blend in the spices, salt, soda, and baking powder. Looks like artwork, doesn’t it? The spicy swirls smell amazing!
Next add pumpkin, then flour, then pumpkin, then flour, mixing just until well blended, don’t over do it.
Now divide the batter into greased loaf pans, filling only about half full. This makes three standard loaves but this time, I divided it into one big loaf, two “midi” loves, and two “mini” loaves. You can also make this into muffins! Raise your hand if you’d like some pumpkin muffins!
I sprinkle cinnamon sugar on top for a little extra crunch and oomph then pop it in the oven. While it bakes, the fragrance fills my little house with an aroma no scented candle could ever come close to doing!
Then all that’s left is to slice it up on my old wooden piggy cutting board, slather it with butter (or softened cream cheese!) And then, with eyes closed and sniffing eagerly, I take a huge bite!
Make a batch now and tuck the recipe away for Thanksgiving and when you need some little Christmas gifts!!
Don’t let the big batch scare you because it will be devoured! Best of all, it freezes well and in fact, freezing seems to enhance the flavor!
Big Batch Pumpkin Bread
A recipe for moist and tender, beautifully spiced pumpkin bread. Makes 3 full-sized loaves, enough to share or freeze!
- 3 cups pumpkin, canned or homemade
- 1 1/2 cups vegetable oil
- 6 eggs
- 4 cups sugar
- 4 3/4 cups flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 1 tsp ground cloves
- 3 Tbsp sugar
- 1 Tsp cinnamon
- Preheat oven to 350 degrees.
- Spray or grease loaf pans on the bottom only.
- Cream oil, sugar, and eggs together until light and fluffy.
- Add salt, soda, baking powder, and spices until mixed in.
- Alternately add pumpkin and flour. Beat until just blended. Don't over mix.
- Pour into greased loaf pans, filling about 1/2 full.
- Bake in a 350-degree oven about 55 minutes or until a skewer or a cake tester comes out clean.
- Makes 3 standard loaves or make into mid-size or mini loaves. Adjust baking time for smaller loaves.
Do you have a favorite pumpkin recipe? This pumpkin queen would love if you’d share it with me!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
If you haven’t already, check out my Facebook page where I’ll be posting easy, delicious and family-friendly recipes every week!
Love, GB (Betty Streff)
I was going over your pumpkin bread recipe .I did not see how many eggs. You used .
Oh dear, I’m pretty sure it’s updated but it’s 6 eggs for the three loaves the recipe makes! Sorry!