Pumpkin Bread – Go Big or Go Home!

21 Oct

That's a whole lotta pumpkin bread!

That’s my motto above, “go big or go home.” Fortunately for me, this recipe totally fits the bill. Full of fall flavors and reminiscent of pumpkin pie with cinnamon, nutmeg and cloves, this recipe makes a moist bread consistently has people raving. Because it makes 3 large loaves per batch, prepare yourself with a large mixing bowl. I use my KitchenAid mixer which, aside from small amounts of flour that end up airborne, makes mixing this recipe is a snap. I bought a 3-pack of 9 x 5 non-stick loaf pans from Wal-Mart for roughly $5.00. Since I’ve made this recipe numerous times over the last year or so, the small investment has totally paid off.Creative types can customize the recipe by adding raisins or chocolate chips. I sometimes top my loaves with chopped pecans or walnuts. I haven’t tried it yet but I’m thinking about adding a cream cheese swirl to my next batch. Try it slathered with a little butter or whipped cream cheese.

By adjusting the baking time you could make smaller loaves or mini loaves to use as gifts. Just wrap the loaves in a little cellophane tied with some raffia or colored ribbon and wait for the squeals of delight!

In the unlikely event you have leftovers, this bread freezes well wrapped in tin foil.


  • 1 large can pumpkin puree (29 oz)
  • 1 1/2 cups vegetable oil
  • 4 cups white sugar
  • 6 eggs
  • 4 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cloves


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.
  2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
  3. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
  4. Divide the batter evenly between the prepared pans.
  5. Optional: sprinkle with 1/8 to 1/4 cup chopped nuts per loaf, if using.
  6. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Kat’s Tip:

Make sure you buy pumpkin puree and not pumpkin pie mix which already has spices mixed into it.

Kat’s Second Tip:

It can be difficult to measure the mixture equally between the three loaves. This means that they may not all be done at the same time. I use a wooden barbeque skewer as sort of bit toothpick. I makes a nearly invisible hole but allows you to make sure the loaves are cooked through.

Makes 36 slices

Nutritional information – values are approximate per serving:

Calories 247Total Fat 10.3 g Cholesterol 35 mg Sodium 570 mg Total Carbohydrate 36.8 g Protein 3 g

Recipe source:


Posted by on October 21, 2011 in Breakfast, Desserts, Holiday, Uncategorized


Tags: ,

4 responses to “Pumpkin Bread – Go Big or Go Home!

  1. Conor Bofin

    October 22, 2011 at 7:39 am

    Hi Kat, That bread looks pretty amazing. I am not a big baker but I really like this recipe. I must try it.

    • klansden

      October 27, 2011 at 7:50 pm

      Thanks, Conor. Good new is the bread was a hit. Better news, I still have a loaf left over 🙂


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