Tuesday, October 14, 2014

Pumpkin Bread Revisited

Since it's October and we're talking pumpkin, I had to revisit one of my favorite recipes. I have a November 1st deadline, but I can guarantee you that once that deadline has been met, making this bread will be at the top of my list.

During October and November, I'm all about pumpkin. Just love the stuff. And one of my annual traditions (love those, too) is a make a big batch of pumpkin bread that I can give as gifts. I tried several different recipes before settling on this one about fifteen years ago. Can you believe I was baking at ten? :-)

I've also cut the recipe in half a time or two and, of course, if you make large loaves, you won't have as many. You should see my freezer. It's full of all these plastic and foil wrapped bundles of joy. Now if I could convince the seventeen year old boy they're not single-serving-sized, they'd quit disappearing.

So here we go. You're gonna need A REALLY BIG BOWL. I have a commercial size one I use for this recipe. You can mix by hand or use an electric mixer. I usually break out my electric hand mixer since this bowl will in no way, shape, or form fit under my Kitchen Aid.

  • 2 1/4 cups (that's 4 1/2 sticks) butter (I use unsalted)
  • 1/2 cup plus 1 tablespoon molasses
  • 6 cups sugar
  • 12 eggs (told you it was big)
  • 2 cups orange juice (the OJ was AWOL during the group photo)
  • 6 cups pumpkin puree (that's 2 - 29 oz. cans)
  • 10 cups flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons baking soda
  • 1 1/2 tablespoons salt
  • 1 tablespoon cinnamon
  • 1 tablespoon ground cloves
  • 3  cups raisins
Cream butter, molasses, and sugar until light and fluffy. 

Mindy tip: Molasses has the consistency of tar, so I spray my measuring cup/spoon with some cooking spray before measuring the molasses. Just a little bit means all of the molasses releases into the bowl and I'm not scraping out what refuses to let go of the utensil.

Beat in eggs, one at a time. Beat until light and lemon colored. (I don't know, does this look like lemon to you?)

Add orange juice and pumpkin and mix well.

Sift dry ingredients together into a large bowl and add to pumpkin mixture, stirring well to thoroughly  combine all elements. (I use my mixer as long as I can, but switch to a spoon as it thickens and, frankly, is too deep for the mixer to properly blend)

Stir in raisins.

WARNING: If you are a person who likes to sample batter, regardless of the threat of raw eggs, this stuff is addicting. I'm just sayin'.
Spoon into greased loaf pans and bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean. Since I use the smaller pans, they only bake for about 35-40 minutes.
While we will not comment about the condition of the oven floor thanks to two teenage boys and countless take and bake pizzas, this time of year I'm really wishin' I had a convection oven so I could put things on the other rack and they'd actually cook evenly. But alas, that dream will have to wait for another year. Or a book contract :-P
You can also see that the pans I use are varied. I have six official pans, but I have dozens of the foil-type that I simply wash and reuse year after year. 

Cool in pans for 10 minutes.

Turn out onto racks to cool. Aren't they cute. It's like a bread nursery.

Once they've cooled, I wrap them in plastic wrap, then foil and keep them in the freezer. They keep for months. These make great gifts for neighbors, co-workers, teachers, and whoever you just want to know you're thankful for them. For a really nice presentation, simply place the unwrapped bread (sometimes I leave the clear plastic wrap on) into a cellophane bag and tie with some raffia or a pretty ribbon.

I can hardly wait to get baking again. This recipe makes the house smell so good. That cloves, cinnamon, pumpkin combination is far better than any Glade Plug-In. But best of all is that you get to taste it, too. 



  1. wow that's a whole lotta bread...I can't imagine- I don't even have space to cool them off like that..and my dog would probably be snatching them off the table...my mom went through a banana bread phase a few years before she passed and I was a happy camper LOL she was freezing the mini loaves and I'd visit and haul back a couple every time.

    1. Yes! That's one of things I love about this recipe, Susanna. I always have a treat in my freezer. It's good for a snack, with coffee or tea or even as a dessert. Keeping the dogs away is crucial, though. :)

  2. Looks so good! So does that recipe make 8 smaller loaves or all 16 of those loaves?

    Some years, I do this for the church staff for Christmas (other years I buy something or make candy). But I've been making the boxed mixes. Maybe this is the year to try homemade!

    1. One batch made all of those small loaves, Missy. I used to make one or two regular sized loaves, but decided to stick with the small ones. Everyone in my family loves them, even the boys. I do get frustrated, though, when they decide to help themselves and I end up with fewer to give away than I'd intended. I had to resort to labels that read DO NOT EAT.

      You really should give it a whirl, Missy. Especially for gift giving. And because you can freeze them, you can make them any time and they'll still be good when you're ready to give them.

    2. I'm impressed a do not eat label works!

    3. Really, I don't think it does. So I always hide some in the freezer in the garage. Shhh...don't tell.

  3. NOW you're talking. Make it and ship it off to work so I don't eat it!@!!

    1. Ding, ding, ding! Makes it a winner, doesn't it, Tina?

  4. What a great gift idea! I've been looking for a recipe like this, so thank you, Mindy!!

    I have an Oct. 31 deadline, so we're simpatico again :) No more playing on the internet - I'm spending the rest of the day in Deadwood. Virtually only, alas. It's a beautiful day for a hike up to White Rocks.....

    1. You're playing in Deadwood, I'm playing in Ouray. Just think of the fun we're going to have, Jan. :)

    2. I have been doing likewise.... I've sent in my revisions and new proposal for Love Inspired and just finished my "Back in the Saddle" cowboy romance.... And I love it! I'm such a sucker for cowboys now!!!! Cowboys and cops. :) Happy author!

    3. One day, Lord willing, I will make the shift to cowboys. Shoot, we do have a ranch in Texas, for crying out loud. But, for now, I'm content with deadlines for Ouray. Such a terrible thing to have to go on those research trips. I will try to take it in stride, though. ;)

      Then again, there are ranches just outside of Ouray. Guess I could research those next time.

  5. I'm all over this! I think I would leave out raisins for fussy bratty children.... and add chocolate chips to half. Mindy, this looks like one of those two-die for recipes. Is the consistency firmer than pumpkin roll? I like pumpkin and banana bread to have a zucchini bread type texture. I know that sounds weird, but there's something about a nice, moist zucchini bread that kind of beats up on other textures.

    I must try this!!!! Presents for Mom and Dad from the kids!!!!

    1. Ruthy, this pumped kin bread is very moist. Not cakey, if that's what you mean. And freezing it seems to make it even more moist.

      Questioning the chocolate chips, though. Granted, everything is better with chocolate. Still...

    2. Hmm..now my pumpkin bread is pumped kin bread. Interesting. It is pumped and for my kin, so maybe...

    3. wow I didn't read close enough and thought those WERE chocolate chips!