Make your Thanksgiving Pumpkin Bread now and freeze it for later.
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.
- 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
- Preheat oven to 350 degrees.
- In a large bowl add flour, sugar, baking powder, baking soda and spices. Stir to combine.
- In a small bowl, combine pumpkin, oil and eggs.
- Add pumpkin mixture to dry ingredients. Stir until mixed and there are no lumps.
- Slowly add water and gently stir until evenly distributed throughout the batter.
- Spoon batter into 2 greased 8½ by 4½ or 9 x 5 inch pans.
- Bake for 50 - 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool on rack for 10 minutes. Remove from pans and let cool completely before slicing.