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The Best Pumpkin Bread

By Lorraine

Easy recipe for delicious pumpkin quick bread. Full of cinnamon, nutmeg, cloves & ginger, these mini loaves are just the right size for snacking or to share with friends. Bake ahead & freeze for Thanksgiving.Giving the title, best to something is often overdone and really just a matter of opinion. I deliberately added the word best to this recipe because I think it is fitting. Bake up a batch of these yummy Pumpkin Bread mini loaves and see if you agree.
 
 

Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.

 

Editor’s note: This is an updated version of an article originally posted November 2015 with better photos and additional information.

 

Editor's note: This is an updated version of an article originally posted February 2015 with better photos and additional information.Thanksgiving is a favorite holiday for many. A gathering of family and friends around a table of traditional foods and desserts is what warms our hearts. Faces, young and old and all the ages in between connecting, reflecting, laughing and relaxing. Together.

 

The relaxing part isn’t easy to achieve, especially for the cook or those involved in the preparation. Thanksgiving is a holiday about gratitude, thankfulness and a bounty of food that makes up the feast around which we gather. Perhaps the meal gets so large because of the wonderful foods that are available in the fall. Apples, corn, sweet potatoes and of course, pumpkins are in abundance.

 

Make ahead

There are ways to take some of the last-minute pressure off. One of the ways is to bake ahead and freeze.

When I went for my recipe, I realized I had not shared this easy and delicious Pumpkin Bread. Since I have a chicken in the crock pot for dinner tonight, I thought I’d be efficient by baking this bread as a side and putting the extra in the freezer for Thanksgiving. And it is a good thing that it makes plenty to enjoy now and still be have some for another time.

 

Pumpkin Bread freezes well

This recipe makes seven 5.5 x 3-inch loaves. (See recipe note below to make standard-size loaves) That is a lot of little loaves from one baking session. I use a pan that has 4 mini loaf pans connected together and I also use individual pans to finish up the batter. When filled, I place the pans in the oven and bake them all together

I love the mini loaves for many reasons. They are a great sized to give as gifts for neighbors and friends. They are just right for snacking or breakfast when you don’t want leftovers. And, the smaller slices work so well in a bread basket offering different varieties, like dinner rolls and corn muffins.

 

Pumpkin bread freezes so well. After baking and cooling completely, cover in plastic wrap or cellophane treat bags and then place in freezer-safe zip bags or containers. Thaw the bread overnight at room temperature before use. You can bake a couple of weeks before Thanksgiving or a little sooner. Frozen pumpkin bread retains its quality for up to three months in the freezer. 

 

So let’s make pumpkin bread mini loaves…

 

whisking together dry ingredients for pumpkin bread

In a large bowl, thoroughly whisk together 3 1/2 cups flour, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon  ground cloves and 1/4 teaspoon ginger.

 

 

Wet ingredients for pumpkin bread

In another extra-large bowl, mix together 1 15-ounce can pumpkin puree, 4 eggs, 1 cup vegetable oil, 2/3 cup water and 3 cups sugar.

 
 

 

Wet ingredients for pumpkin bread

Whisk until well blended.
 
 

 

combining wet and dry ingredients for pumpkin bread

Stir the dry ingredients into the pumpkin mixture just until blended.

 

 

spooning pumpkin bread batter into prepared baking pans

Spoon the batter into the prepared mini-loaf pans.
 
 

 

Pumpkin bread in mini loaf pans ready to bake

Ready for the oven.
 
 
 
 
Baked pumpkin bread cooling in mini loaf-size pans
Bake for 35-40 minutes or until toothpick inserted in center comes out clean. Cool a few minutes before turning out onto a cooling rack.
 
 
 
Delicious pumpkin quick bread full of cinnamon, nutmeg, cloves & ginger. Perfect mini loaves to share with friends. Bake ahead & freeze for Thanksgiving.
 
 
 
 
 

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Best Pumpkin Bread Recipe

Recipe source:  All recipes
 
PRINT RECIPE
 
INGREDIENTS:
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
 

DIRECTIONS:

Preheat oven to 350 degrees F. Grease and flour 7 mini (5.5 x 3-inch) loaf pans.
 
In an extra-large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
 
In a separate bowl, thoroughly whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
 
Stir the dry ingredients into the pumpkin mixture just until blended. Pour into prepared pans.
 
Bake for 35-40 minutes or until toothpick inserted in center comes out clean. Cool, in pans a few minutes; turn out onto cooling rack.
 
These little loaves freeze well. When completely cool, wrap in waxed-paper, plastic wrap or foil. Place into freezer safe bags. Store in freezer 2-3 months.
 
 
Optional Frosting
Stir together until smooth:
1 cup confectioners’ sugar
1 tsp. butter, melted
pinch salt
1-2 Tbs. cream or milk to desired spreading consistency.
 
Delicious pumpkin quick bread full of cinnamon, nutmeg, cloves & ginger. Perfect mini loaves to share with friends. Bake ahead & freeze for Thanksgiving.

 

Pumpkin bread recipe note:

  • To lighten the calories and fat in the recipe, I sometimes reduce the oil to 1/2 cup and add a 1/2 cup unsweetened applesauce. I notice hardly any change in flavor or texture, just maybe a little sticky-er, if that makes sense.
  • If you prefer to make standard size loaves, divide the batter between two 9 x 5-inch loaf pans and bake about 1 hour or until a cake tester inserted into the center of the loaf comes out clean and the loaves are golden brown.

NOTE: Below, calories are based on each loaf having 10 slices.

 

 

Delicious pumpkin quick bread full of cinnamon, nutmeg, cloves & ginger. Perfect mini loaves to share with friends. Bake ahead & freeze for Thanksgiving.

 

 

 

Try Amazon Prime 30-Day Free Trial

 

 

 

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Cream Cheese Apple DipEasy recipe for Cream cheese apple dip is a perfect way to enjoy crisp, Autumn apples. Just three ingredients mixed together for a healthy snack.

 
 
Delicious pumpkin bread full of cinnamon, nutmeg, cloves & ginger. Perfect mini loaves to share with friends. Bake ahead & freeze for Thanksgiving.

 

 
Grateful Prayer Thankful Heart NewsletterOur Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.

   

Filed Under: Breads - Quick & Yeast, Holidays, Recipes Tagged With: food gifts, gifts, Pumpkin, Thanksgiving

Comments

  1. Kathy says

    November 6, 2018 at 7:44 am

    If one makes in disposable gift pans, can one freeze in those pans?

    Reply
    • Lorraine says

      November 6, 2018 at 9:58 am

      Hi Kathy,

      I see no problem freezing the pumpkin bread in foil pans. Just be sure to wrap them well to keep the air out using foil or freezer-safe bags and they will be fresh and delicious when thawed. A great way to get a head start on holiday baking.

      Thanks for stopping by!
      Kindly, Lorraine

      Reply
  2. janice15 says

    December 7, 2015 at 4:37 pm

    They look terrific… And I bet they smell great with love Janice

    Reply
  3. handmade by amalia says

    November 23, 2015 at 7:50 am

    I can almost feel the spicy aroma moving around the house. I'm going to make these mini loaves over the weekend. Thanks 🙂
    Amalia
    xo

    Reply
  4. Beth says

    November 21, 2015 at 9:38 pm

    Pumpkin bread is terrific – and I love the idea of mini loaves! So cute!

    Reply
  5. EMMA says

    November 18, 2015 at 8:49 am

    These sound delicious! I bet your thanksgiving table is a sight to behold (hope you share pictures of it!)

    Reply
  6. Debby Ray says

    November 17, 2015 at 11:08 pm

    Oh yeah…. 🙂

    Reply
  7. Debbie Huffaker says

    November 17, 2015 at 10:04 pm

    I love any/all things pumpkin. My husband's grandmother used to make pumpkin bread in coffee cans and give it as CHRISTmas gifts…it was so good!

    Reply
  8. podso says

    November 17, 2015 at 9:29 pm

    We had a "pumpkin and spice" event at our church between services on Sunday. It was lovely as was the scent of pumpkin. This bread would have fit right in!

    Reply
  9. Ann says

    November 17, 2015 at 8:02 pm

    I love pumpkin bread and I have some of those little pans.

    Reply
  10. Barbara F. says

    November 17, 2015 at 3:02 pm

    On my to-do list!

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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