Pumpkin Bread Recipe

Make your Thanksgiving Pumpkin Bread now and freeze it for later.

pumpkin bread

Thanksgiving and pumpkin bread just seem to go together.

Growing up, Thanksgiving was always my favorite holiday. It was the time when the whole family got together and ate delicious foods that weren’t offered any other time of year. I have never been a big pie fan, but this sweet quick bread can happily take its place.

This recipe makes two large loaves of bread. Make them this week and keep them in the freezer until the day before Thanksgiving to save yourself time.

I have updated the recipe somewhat, as it is an old family recipe. Some of those old recipes called for LOTS of sugar. There is still more than enough sugar here, even though I reduced it. I also reduced the amount of oil originally called for. Here I call for using cinnamon, allspice, cloves and mace, but my Aunt Rosalie (and this is her recipe) always used nutmeg instead of mace. Feel free to use whichever you prefer. I have also made this recipe with reduced allspice and added ginger. Or you could use 3 tsp of pumpkin pie spice. All work wonderfully.

Pumpkin Bread Recipe
Moist, spicy pumpkin bread is a welcome addition to the Thanksgiving table.
Author:
Recipe type: Breads
Serves: 2 loaves
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3½ cups flour
  • 2½ cups sugar
  • 1 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp ground cloves
  • ½ tsp ground mace
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 (14 oz) can pumpkin
  • ⅔ cup safflower oil
  • 4 large eggs
  • ⅔ cup warm water
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl add flour, sugar, baking powder, baking soda and spices. Stir to combine.
  3. In a small bowl, combine pumpkin, oil and eggs.
  4. Add pumpkin mixture to dry ingredients. Stir until mixed and there are no lumps.
  5. Slowly add water and gently stir until evenly distributed throughout the batter.
  6. Spoon batter into 2 greased 8½ by 4½ or 9 x 5 inch pans.
  7. Bake for 50 - 60 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool on rack for 10 minutes. Remove from pans and let cool completely before slicing.

 

by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

November 10, 2015

You May Also Like…

Lemon Pasta with Green Veggies

Lemon Pasta with Green Veggies

Asparagus, pea pods, and other green veggies lend springtime flavor to cheesy, lemon pasta. Winter is reluctantly...

Pomegranate-Grape Shrub Recipe

Pomegranate-Grape Shrub Recipe

Ditch the soda! Shrub recipes, like this pomegranate-grape version, are lip-smacking, thirst-quenching, and easy to...

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: