Big Batch Pumpkin Bread Recipe Makes 3 Loaves
This big batch pumpkin bread recipe is a dandy for two reasons. One, it has a perfect blend of spices, and two, it makes a huge batch! It makes three full-size loaves or several mini and medium loaves and even muffins!
That means there’s plenty to share or to have tucked in the freezer to pull out when I’m lucky enough to have grandkids around! It also makes a great little gift for a friend that needs a hug she can eat!!
Celebrate Pumpkin Everything In October And November
I’ve got to confess I’m crazy about pumpkins! To be honest, I have a major obsession with pumpkins, so our home is decorated with reckless abandon indoors and outdoors with pumpkins in every size, shape, and color every fall. I can’t get enough pumpkins!!
I love the shape, color, and taste so naturally, it’s also is one of my favorite things to eat! There is an endless number of yummy things to make with pumpkin!
People have been eating pumpkins for centuries! Archaeologists discovered the oldest domesticated pumpkin seeds in the Oaxaca Highlands of Mexico. Pumpkins originated in Central America over 7,500 years ago.
Pumpkins were also among the first crops grown for human consumption in North America. Thanks to their solid, thick flesh, pumpkins proved ideal for storing during cold weather and in times of scarcity. During the 17th century, women began experimenting with tasty new ways to serve pumpkin, and we have never stopped!
Someone You Love Wants Pumpkin Bread Right This Minute
And why not make them some? After all, pumpkin is available 365 days a year!! And this recipe is so simple to make! Pumpkin bread is only good in the fall, said no one ever. Pumpkin bread is fantastic no matter what the temperature. And this recipe might be the pinnacle of pumpkin bread nirvana.
This recipe uses canned pumpkin puree, but go for it if you prefer to roast fresh pumpkin!
Here’s How To Make Three Beautiful Loaves Of Big Batch Pumpkin Bread
Beat the sugar, eggs, and oil together until light and fluffy. Notice the amazingly deep yellow that happens when I use local “farm” eggs. Gorgeous!! This recipe calls for oil instead of butter, and that’s what makes it so moist and tender and keeps it that way.
Next, blend in the spices, salt, soda, and baking powder. It looks like artwork! The spicy swirls smell amazing! Finally, add pumpkin alternating with flour, mixing until everything is well blended, but don’t overdo it.
Now you can pour the big batch pumpkin bread batter into three greased standard-sized loaf pans or divide it into medium or mini-sized loaf pans. My small loaf pans are about 7 1/2″ by 3 1/2,” and the mini pans are about 5 1/2″ x 2 3/4″. You can purchase disposable baking pans in small sizes, and they are perfect for gift giving!
I like to sprinkle some cinnamon sugar on each little loaf before I bake them for a bit of extra sweetness, sparkle, and crunch! Looks so pretty! While my big batch pumpkin bread bakes, the fragrance fills my little house with an aroma no scented candle could ever come close to matching!
Here are some adorable ideas for wrapping up these little loaves as gifts! The presentation is as awesome as the contents! Pinterest also has dozens of fun and festive ways to wrap bread for gifting!
When the pumpkin bread comes out of the oven, I let it cool before taking it out of the pan. Then all that’s left is to slice it up on my old wooden piggy cutting board, and slather it with butter (or softened cream cheese!) And then, with eyes closed and sniffing eagerly, I take a huge bite. Heaven!
Big Batch Pumpkin Bread Recipe
A recipe for moist and tender, beautifully spiced pumpkin bread. Makes 3 full-sized loaves, enough to share or freeze!
Ingredients
- 3 cups pumpkin puree, canned or homemade
- 1 1/2 cups vegetable oil
- 6 eggs
- 4 cups sugar
- 4 3/4 cups flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 1 tsp ground cloves
Topping
- 3 Tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Spray or grease loaf pans on the bottom only.
- Cream oil, sugar, and eggs together until light and fluffy.
- Add salt, soda, baking powder, and spices until everything is well combined.
- Alternately add pumpkin and flour. Beat until just blended. Don't over mix.
- Pour into greased loaf pans, filling about 1/2 full.
- Bake in a 350-degree oven for about 55 minutes or until a skewer or a cake tester comes out clean.
- This recipe makes three standard-size loaves, or you can make mid-size loaves, mini loaves, or muffins. Adjust baking time for smaller items.
Pumpkin pie still ranks number one in America, but there is no limit to the imagination of the cooks and bakers who make pumpkin desserts! What is your favorite way to eat pumpkin?
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This recipe has 2 cups too much sugar. I couldn’t find my recipe and so I looked this up on the Internet and it calls for 6 cups of sugar. My original recipe is always light and fluffy on top. This fell in the middle even though I cooked it longer than recipe called for. I have made the recipe that has 4 cups of sugar dozens of times and have never had a problem with it but this one did not work
Polly, you really had me scratching my head and you are 100% right. Six cups of sugar is the wrong amount!! I could not figure out where that amount came from. I posted that recipe on my first website, GBsKicthen and it calls for 4 cups, like you said. Apparently, when I redid the post on the new site, I made a typo! I feel awful about your failed bread.😢 I am fixing it right now and you are the very first person to notice this even though it was first published months ago! Good catch! I wish you lived next door so I could replace your ingredients and you could proofread my recipes for me! Again, so sorry, and THANK YOU!!
Could you make pancakes with this recipe?
I think this would make good pancakes but you would need to thin the batter with some milk, buttermilk, or water. I have never tried it, but why not take some of the batter, thin t, and give it a go? Let me know.
Absolutely delicious! The topping really makes it. Second batch in the oven to put in the freezer!
Sorry for the delay in answering! I typed a reply but apparently I didn’t hit send and that doesn’t work! I see no reason at you could not double the recipe with good results since this is not a recipe for a jelly or jam that use pecitin. Those can be fussy and don’t work when you double the quantities. I had to look up CrockPot Express- I didn’t know they had gotten in the pressure cooker business! I guess InstantPot filed for bankruptcy! I don’t think that would work unless it has a slow cooker function. The tomato jam needs long slow cooking to reduce the liquid in the tomatoes to the point of thickening it to a jam consisistency.
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