Big Batch Pumpkin Bread With Flavored Butter Variations Recipes

BIG BATCH PUMPKIN BREAD WITH FLAVORED BUTTER VARIATIONS

Big Batch Pumpkin Bread With Flavored Butter Variations image

I found this in an old cookbook my mom gave me. It has worked for me every time I have made it, and it makes 3 loaves at a time, so it is the recipe I have stuck with. I make lots of pumpkin bread in the fall, but I give most of it away. This freezes well, it's great for gifts. This also smells heavenly when it is baking. The flavored butters are great on the warm bread.

Provided by foxysnana

Categories Quick Breads

Time 1h10m

Yield 3 loaves

Number Of Ingredients 18

Ingredients

3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 (16 ounce) can pumpkin
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon ginger
2/3 cup water
1 cup butter, softened
1/2 cup real maple syrup
1 cup butter, softened
1/3 cup honey
2 teaspoons cinnamon

Steps:

Preheat oven to 350°.
Mix sugar and oil together in a large bowl.
Add eggs and pumpkin, mix well.
Sift all dry ingredients together.
Stir in small amounts of dry ingredients and water until everything is mixed well.
Pour into 3 5x9 loaf pans or 6 mini loaf pans.
Bake for 1 hour or until it test done.
(mini loaf pans or muffin pans take less time).
Cool in pans 10 minutes, then remove to wire racks to finish cooling.
Maple Butter.
Mix 2 sticks butter and maple syrup together until well blended.
Honey/cinnamon Butter.
Mix 2 sticks butter and honey and cinnamon together until well blended.

FANTASTIC PUMPKIN NUT LOAF BREAD

Fantastic Pumpkin Nut Loaf Bread image

These rise well and are moist and delicious --- this recipe makes 3 loaves and they freeze wonderful.

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 1h10m

Yield 3 8x4 inch loaf breads

Number Of Ingredients 15

Ingredients

1 cup white sugar
1 cup brown sugar
1 1/4 teaspoons salt
3 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
2 tablespoons dark molasses
1 cup vegetable oil or 1 cup canola oil
4 eggs, well beaten
2/3 cup water
2 cups pumpkin puree (cooked or canned)
3 1/2 cups flour
1 cup chopped walnuts or 1 cup pecans
1 cup light raisins

Steps:

Set oven to 350 degrees.
Butter 3/ 8-1/2-in x 4-1/2-in loaf pans.
In a large bowl, combine all ingredients.
Mix"vigorously" until very well combined.
(do this by hand with a wooden spoon).
Divide the batter between 3 loaf pans.
Bake for 1 to 1-1/2 hours, or until cakes test done.
Cool breads for 20 minutes.
Remove from pans onto a wire rack.
Note: if desired, you could replace the raisins with 1/2 cup semisweet mini chocolate chips.

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