Pumpkin bread is delicious any time of year, not just in the fall. This recipe yields a large, moist, and warmly spiced loaf—or several loaves—and may become your go-to pumpkin bread.
I’m a total pumpkin fan — the color, shape, and flavor are irresistible. I bake this recipe often because it makes a big batch that’s perfect for sharing, freezing, or gifting.
This recipe stands out for two reasons: a balanced blend of spices and a large yield. It makes three full-size loaves, or you can divide the batter into medium and mini loaves—or even muffins—depending on what you need.
With so many loaves, you’ll have plenty to share, tuck in the freezer for later, or bring as a thoughtful edible gift for a friend or family member.
Someone You Love Wants Pumpkin Bread Right This Minute
Pumpkin is available year-round, and this recipe is simple to make. It’s quick to prepare and fills the kitchen with a comforting aroma while baking.
Here’s How You Make It
Begin by beating the sugar, eggs, and oil together until the mixture is light and fluffy. Using fresh, rich-colored farm eggs will give the batter a beautiful deep yellow hue.
Stir in the salt, baking soda, baking powder, and spices. The mixture will form aromatic swirls as you fold the spices in.
Alternate adding the pumpkin and the flour, mixing just until combined. Avoid overmixing to keep the bread tender.
Divide the batter among greased loaf pans, filling each pan about halfway. This batch makes three standard loaves; you can also make a combination of large, midi, and mini loaves or muffins—adjust baking time accordingly.
For a little extra crunch and a touch of sweetness, sprinkle a cinnamon-sugar mixture on top before baking. As the bread bakes, it fills the home with a fragrance that’s far better than any candle.
Once baked, slice the loaves on a wooden board and serve with butter or softened cream cheese. The first bite—warm, fragrant, and tender—is the best part.
Make a batch now and save the recipe for Thanksgiving or for holiday gifts. The large yield won’t intimidate you—this bread disappears quickly, and it freezes very well. Freezing often seems to enhance the flavor.
Big Batch Pumpkin Bread
A moist, tender, and well-spiced pumpkin bread recipe that makes three full-sized loaves—perfect for sharing or freezing.
10 minutes
55 minutes
1 hour 5 minutes
Ingredients
- 3 cups pumpkin puree, canned or homemade
- 1 1/2 cups vegetable oil
- 6 eggs
- 6 cups sugar
- 4 3/4 cups flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg
- 1 tsp ground cloves
Topping
- 3 Tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Spray or grease loaf pans on the bottom only.
- Cream oil, sugar, and eggs together until light and fluffy.
- Add salt, baking soda, baking powder, and spices, mixing until incorporated.
- Alternately add pumpkin and flour, beating until just blended; do not overmix.
- Pour batter into greased loaf pans, filling about half full.
- Bake in a 350-degree oven about 55 minutes, or until a skewer or cake tester comes out clean.
- This makes three standard loaves; for mid-size or mini loaves, reduce baking time accordingly.
Notes
Freezes well and is ideal for gifting or enjoying over several weeks.
Do you have a favorite pumpkin recipe? I’d love to hear about it.
If you enjoyed this recipe, please share it on social media. Thank you!
Love, GB (Betty Streff)