Pumpkin breadThe smell of spice and pumpkin makes Fall one of my favorite times of the year. As a former innkeeper I’ve tangled with hundreds of pumpkin recipes. Some were great, but some were flops, never to be seen by any guest.

I would like to share some of my favorites with you. On the top of my list is pumpkin bread. I would make three loaves at a time, using the base recipe, but creating many variations. You can add nuts, raisin, cranraisins, chocolate chip(regular or mini) to make your favorite pumpkin bread.

The trick is how to divide your batter evenly between loaf pans.  Eyeballing doesn’t always work.  The best way is to weigh your batter on a kitchen scale.  Add your batter to your loaf pans.  Make your best estimate on how much batter to put in each pan and then use the scale to adjust accordingly.  Works everytime!  This method works great for cakes, and dough too.

After you cool the baked loaves I freeze the loaves and take them out as I need them. I never found freezing to affect the loaves. I would slice them semi-frozen to get a great even slice. When defrosted the bread tasted like it just came out of the oven. Below it my favorite recipe:

Pumpkin Bread

  • 3 cups canned pumpkin
  • 1 1/2 cups vegetable oil
  • 4 cups white sugar
  • 6 eggs
  • 4 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1/4 tsp ginger

In a large bowl, mix together the pumpkin, vegetable oil, sugar and eggs. Mix well by hand or use a hand mixer.

Mix together flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger and cloves in another bowl. Combine with the pumpkin mixture. Mix well.

Bake in a preheated 350 degrees F (175 degrees C) oven. For muffins and small loaves bake for 30-35 minutes. For medium and large loaves bake for 45 minutes to 1 hour. Always use the minimum amount of time and check for doneness.

For variation you may add any of these: raisins, cranraisins, chocolate chips, pecans, or walnuts. I would use about 1/2 cup per loaf.  Mix and match any as you like make 1/2 plain 1/2 chocolate chip loaves, sprinkle the top with chopped nuts. Wrap in cellophane and tie with a colorful ribbon, and give as a gift! .

Stay tuned for more pumpkin recipes!

Filed under: Holiday Cakes and Cookies