Pumpkin Bread and Preparing for the Holidays

Like it or not, the holidays are just around the corner. No joke. My asparagus fern is already getting into the holiday spirit.

And before long you'll be contemplating teacher gifts, a little something for coworkers or maybe you just want to let someone know how much you appreciate them. Those types of gifts don't have to cost a lot to be special. Especially when they're made with love.

I've been making this pumpkin bread since my kids were little. It's a perfect Thanksgiving or Christmas gift for anyone you appreciate. The best part is that you don't have to try to cram baking it into your busy holiday schedule. Instead, you can make it now. Matter of fact, it will be better if you make it now, because it's always better after it's been frozen.

This makes a very large batch, one that typically yields me 17-18 small loaves, but you can cut the recipe in half should you so desire. Of course, you can also make larger loaves. 

So here we go. You're gonna need A REALLY BIG BOWL. I have a commercial size one I use almost exclusively for this recipe. You can mix by hand or use an electric mixer. I usually start off using an electric hand mixer, then switch to a large spoon or spatula when I start adding the flour.

Here's what you'll need:

• 2 1/4 cups (that's 4 1/2 sticks) unsalted butter
• 1/2 cup plus 1 tablespoon molasses
• 6 cups sugar
• 12 eggs 
• 2 cups orange juice 
• 6 cups pumpkin puree (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 (regular or golden)

Cream butter, molasses, and sugar until light and fluffy. 

Beat in eggs, one at a time until well blended.

Add orange juice and pumpkin and mix well.

Whisk dry ingredients together into a large bowl and add to pumpkin mixture a little at a time, 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)

Now stir in your raisins.

Spoon into greased loaf pans and bake at 350 degrees for 1 hour for large pans, or until toothpick inserted in center comes out clean. For the smaller pans, check them after 35-40 minutes.

Cool in pans for 10 minutes.

Then turn out onto racks to cool. 

Once the loaves have cooled, I wrap them in plastic wrap, then foil and store them in the freezer. They keep for months. Then, when it's time for gift giving, simply place the unwrapped bread (sometimes I leave the clear plastic wrap on) into a cellophane bag and tie with some burlap or a pretty ribbon.

Now who wouldn't want to receive this? (barring any food allergies, of course)

You can see the bits of golden raisins I used in this batch. Coupled with the cinnamon and cloves, this bread is a feast for the taste buds. And a tasty treat friends and family look forward to every year.

So, I have to ask, have you started your holiday shopping yet? I prefer to start early so I can space things out, but there are those who like to wait until the week before Christmas and others who will take a single day and knock everything out at once. Which category do you fall into? And do you give any gifts from your kitchen?

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com.