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Pumpkin Bread

Pumpkin Bread

Florentines and Pizzelles were part of my Christmas boxes this year, along with this pumpkin bread. Usually,  I make this pumpkin bread into two regular size loaves (as pictured above). But, since I decided to add it to the Christmas box this year, I made the recipe into mini loaves. It made about 20 mini loaves! This was great so I could “stretch” the recipe to fill more boxes!

I started with plain pumpkin bread, then the second batch I added mini chocolate chips to the batter.  This bread is so flavorful and moist! The trick is to wrap the loaves overnight in foil before slicing.

Pumpkin Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 2 medium loaves

Pumpkin Bread

My favorite pumpkin bread, hands down.

  • 3 cups sugar
  • 1 cup cooking oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2/3 cup water
  • 1 can (15 oz) pumpkin puree

Preheat oven to 350 degrees F.

Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2x 3 1/2×2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.

In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.

Bake for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. (If only baking one loaf, this time reduces significantly so it is important to keep an eye on it.) Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

Notes:

Bake for 25 minutes at 350 degrees when making 8 mini loaves, or until passes toothpick test.

Source: Slightly adapted from Better Homes & Garden Cook Book

http://www.seededatthetable.com/2007/12/17/pumpkin-bread/

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Comments

  1. I need to make 20 mini pumpkin loaves. Do I follow the same recipe as you listed above?
    Thanks,

  2. Does this freeze well?

  3. Dawn Field says:

    I work at a bakery and I need some new fall recipes I think I will try this one.

  4. Hi, I just found your website and this pumpkin bread recipe. I have been making this recipe for over 40 years. It was orininally baked in 4 coffee cans and has since graduated to mini loaves that I give out for Thanksgiving and Christmas. I am always asked to maket this by whichever grandchild happens to visit. It really freezes very well and travels easily by mail.

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