Pumpkin Bread (Big Batch)

24
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In

Recipe: #1787

October 31, 2011



"This is my go-to pumpkin bread recipe that I have been using for several years. One batch makes 3 loaves, so you can freeze or share. Everyone that tries it loves it, and I have people every year ask when I am making my bread for them. Smells yummy, tastes even better."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (82.4 g)
  • Calories 228.2
  • Total Fat - 2.8 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 31.9 mg
  • Sodium - 354.3 mg
  • Total Carbohydrate - 46.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 28.5 g
  • Protein - 3.7 g
  • Calcium - 36.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step 1

Sift together flour, baking soda, salt, baking powder, nutmeg, cinnamon, cloves, and ginger. Stir well, set aside.

Step 2

Mix sugar and oil in a bowl.

Step 3

Add eggs to sugar & oil mixture, mix well.

Step 4

Add pumpkin to the wet mixture, mix well.

Step 5

Add a small amount of the dry ingredients and a small amount of water to the pumpkin mixture. Mix well. It is much smoother if you add these in small batches. (I usually do this in 3 small additions). Add the vanilla, mix well.

Step 6

Pour equal amounts into 3 prepared 5x9 loaf pans. Bake at 350F about an hour or until bread tests done in the middle. This can me made as muffins, but the bake time is much shorter. Cool on wire rack. Cool completely if you plan to wrap and freeze or share. This will keep if well wrapped in the refrigerator for at least a week.

Tips & Variations


No special items needed.

Related