'Tis the Season for Pumpkin Bread!

Yes, November is here and that means it's time for me to share my pumpkin bread recipe again. Making and gifting this bread has been a tradition at the Obi house for decades. And the smiles these little loaves bring to other people's faces is why we still do it today.

This bread is the perfect "little something" for teacher gifts, 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.

The best part about this bread 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, 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 (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.

What are some your favorite "little something" gifts to give?

Award-winning author Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, two sassy pups, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com