A fantastic large-batch pumpkin bread recipe that yields multiple loaves, making it perfect for holiday gift-giving or stocking the freezer. This bread is moist, spicy, and full of classic autumn flavor.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 4 1/2 cups | Flour |
| 1 1/2 teaspoons | Baking Soda |
| 1 1/2 teaspoons | Salt |
| 4 1/2 teaspoons | Cinnamon |
| 3 cups | Sugar |
| 3 cups | Pumpkin puree |
| 6 | Eggs |
| 1 3/4 cups | Oil |
| 1 cup | Nuts |
Instructions
- Preheat the oven according to the pan size you are using (see notes). Grease and flour your loaf pans.
- In a very large bowl, whisk together the sugar, pumpkin puree, eggs, and oil until well combined.
- In a separate large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix.
- Fold in the nuts, if using.
- Divide the batter among your prepared pans.
- Bake for the time suggested below, or until a toothpick inserted into the center of a loaf comes out clean.
Note
The recipe card includes several baking time suggestions:
- Standard loaf pans: Bake at 325°F for approximately one hour.
- 6 small (5-inch) foil pans: Bake at 340°F for 45 minutes.
- The card suggests this recipe is great for making gifts.
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