Best 2 Big Batch Pumpkin Bread With Flavored Butter Variations Recipes

Indulge in the delightful aroma of freshly baked pumpkin bread, a classic treat that embodies the essence of fall. This versatile bread is not only a beloved comfort food but also a culinary canvas for creative flavor variations. From the traditional taste of pumpkin spice to the tangy zest of orange-cranberry or the nutty sweetness of chocolate chip swirl, this recipe collection offers a symphony of flavors to tantalize your taste buds. Dive into the classic pumpkin bread recipe, where warm spices like cinnamon, nutmeg, and ginger dance harmoniously with the rich flavors of pumpkin puree and molasses. Discover the zesty delight of orange-cranberry pumpkin bread, where the vibrant citrus notes of orange zest and the tart sweetness of dried cranberries complement the pumpkin perfectly. For a decadent twist, try the chocolate chip swirl pumpkin bread, where pockets of rich chocolate chips create a symphony of textures and flavors in every bite. Each recipe is meticulously crafted to ensure a moist, tender crumb and a golden-brown crust that will leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the essence of pumpkin bread in all its glorious variations.

Here are our top 2 tried and tested 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.

PUMPKIN BREAD IV

Pumpkin Bread IV image

This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.

Provided by Cheryl Riccioli

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h15m

Yield 36

Number Of Ingredients 11

Ingredients

3 cups canned pumpkin puree
1 ½ cups vegetable oil
4 cups white sugar
6 eggs
4 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 36.8 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 231.1 mg, Sugar 23 g

Tips:

For the best results, use a high-quality pumpkin puree. You can make your own pumpkin puree by roasting a pumpkin, or you can buy it canned.
Be sure to measure your ingredients accurately. This will help ensure that your pumpkin bread turns out perfectly.
Don't overmix the batter. Overmixing can make the bread tough.
Bake the bread in a preheated oven. This will help ensure that the bread cooks evenly.
Let the bread cool completely before slicing and serving. This will help prevent the bread from crumbling.

Conclusion:

This big batch pumpkin bread recipe is a delicious and easy way to enjoy fall's favorite flavor. With its moist texture, sweet pumpkin flavor, and variety of flavored butter options, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a tasty treat, give this recipe a try!

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