Pumpkin Bread Recipe

Best Pumpkin Bread Recipe –

This Pumpkin Bread is a holiday favorite here at The House That Never Slumbers. It’s the perfect blend of sweet without being too rich. We make it for both Thanksgiving and Christmas, as well as other random times throughout the year. It would be an excellent breakfast that could be made ahead for Christmas morning for those of you who actually eat breakfast on Christmas morning instead of skipping it.

This was my late mother-in-law’s recipe. She always made hers in mini-loaf pans. I prefer muffins because I can never get the mini-loaves done in the middle without getting them too dry. I usually have to make a double batch of this if I’m making it to take somewhere because it’s difficult to keep my family from eating most of the Pumpkin Bread before it leaves my house. My son and son-in-law were sneaking them away as I was baking tonight. They aren’t nearly as sneaky as they think they are. I can obviously see when there are big empty spots on the wax paper where they were sitting to cool. If you double the recipe, make sure you have a really large bowl.

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Best Pumpkin Bread

Ingredients:

• 3 1/2 cup flour
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 3 cup sugar
• 1 cup oil
• 4 eggs
• 2/3 cups water
• 1 15 oz can pumpkin

Instructions:

Whisk the first five dry ingredients together. Mix the last five ingredients in a separate very large bowl. Add the dry ingredients to the damp a little at a time while still mixing. When thoroughly mixed, fill muffin tins or mini muffin tins about 2/3 to 3/4 of the way full with the batter. Bake on 350 degrees Fahrenheit for 15-20 minutes. Check often to keep from over baking. Remove from the oven when toothpick comes out mostly clean.

My mom bought a huge mini muffin pan a few weeks ago, and we borrowed it to make our big batch for Thanksgiving. The mega-huge pan made the process so much easier and quicker because it bakes four dozen mini muffins at once. I used to fumble around with four smaller mini muffin pans. I highly recommend getting a huge mini muffin pan, or just get your mom to buy one so you can use it. (This probably doesn’t work out as conveniently if you don’t live next door though.)

 

Icing is Optional but Appreciated

Recently we’ve been adding icing to these Pumpkin Bread muffins, and it makes them even more spectacular. They don’t need icing. If I’m making these for breakfast, I definitely do not make the icing. For breakfast, I would just offer them with butter. However, if I’m taking them to a carry-in or family gathering, I often bring the icing now. I usually serve it on the side, so people can add it if they want. The icing I make is just the filling from the Pumpkin Roll recipe on the the Libby’s canned pumpkin. It consists of mixing one block of cream cheese (softened), 3/4 stick of butter (softened), 1 cup of powdered sugar, and 1 teaspoon of vanilla.

Happy Thanksgiving!

What holiday recipes do you make year after year? Let us know in the comments.

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