Who says you can only eat pumpkin treats in the fall? Not this girl!
Recently, our local newspaper began working on a feature cooking section that will be published in the fall some time. My friend Mary Jane writes for the paper and suggested, “Betty likes to bake. Why not call her?”
The focus will be on pumpkin which is why I found myself in the kitchen one hot July afternoon baking something normally reserved for October and November. I’m crazy about pumpkins! Okay, actually I have a major obsession with pumpkins! I love the shape, color, and taste so I jumped at the chance!
Why not? Pumpkin is available 365 days a year!
I found this recipe for pumpkin bread a couple of years ago and have to admit I’m not sure where it came from but it’s a dandy for two reasons. It has a perfect blend of spices and it makes a huge batch that makes plenty to share or to have tucked in the freezer to pull out when I’m lucky enough to have grandkids around!
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 the pumpkin and 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 I divided it into one big loaf, two “midi” loves and two “mini” loaves. You can also make this into muffins!
I sprinkle cinnamon sugar on top for a little extra crunch and oomph then pop it in the oven to bake and fill my little house with fragrance 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!
Perfect Big Batch Pumpkin Bread
A recipe for a moist and tender, beautifully spiced loaf. Makes a batch big enough to share or freeze!
- 3 cups pumpkin, canned or homemade
- 1 1/2 cups vegetable oil
- 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 1/2 tsp ground cloves
- 3 Tbsp sugar for topping
- 1 tsp cinnamon for topping
Cream oil, sugar, and eggs together until light and fluffy. Add salt, soda, baking powder and spices until mixed in. Add pumpkin and flour. Beat until well blended. Don't over mix.
Pour into greased loaf pans, filling about 1/2 full. Mix together 3 Tbsp sugar and 1 tsp cinnamon for topping. Sprinkle over loaves and bake at 350 degree for about 55 minutes or until skewer or cake tester comes out clean.
Makes 3 standard loaves or make into mid size or mini loaves. Adjust baking time for smaller loaves.
I’m telling you, don’t wait til fall! Make some now and tuck the recipe away for later because you’ll want it! And don’t let the big batch scare you because it will be devoured!
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!