Pumpkin Bread & Muffins
Fragrant with cinnamon, chopped nuts and raisins, this pumpkin bread recipe is a classic. Bakes up wonderfully as muffins and for holiday gifting!
Of all the pumpkin recipes we make each year when fall stats to make an appearance, pumpkin bread is the one I look forward to the most. The smell of it baking makes our entire house smell amazing from the moment you walk in the front door. I’ve been making this classic pumpkin bread recipe since I was a teen, I don’t remember where it came from, butI discovered I’ve never shared it here on the blog. That’s going to change today!
I know by late October, you’ve probably seen a million recipes for pumpkin bread…….am I right? So what makes this pumpkin bread recipe so special? Maybe it’s the walnuts and juicy raisins, or maybe it’s the sweet maple glaze drizzled over the top………or maybe it’s just the fact that this pumpkin bread has stood the test of time in our family for years. So make room in your recipe box for this one!
Like other quick bread recipes, such as banana bread, zucchini bread, and humming bird bread, pumpkin bread is easy, can also be made into muffins and it freezes well. Quick breads are also great for gift giving. Just remember to make enough to keep some for yourself.
If you are making loaves of pumpkin bread, let me share a little trick (that I forgot to share with Allison when she made this batch, which is why our pumpkin bread loaf sunk in the middle a little)
TIP for testing quick breads for doneness: There will often be a large crack running down the center of the bread, this is normal. The inside of the crack should not look wet. Use that crack (or center of loaf if there is no crack) to test with a toothpick. Place the toothpick half way down in center of the crack of the bread. If the toothpick comes out clean, it’s done. If you prefer a slightly gooey center (like my family does), remove the bread when there are still a few crumbs on the toothpick. If the toothpick comes out wet with batter, keep it in the oven and test again in another 10- 15 minutes.
The maple glaze is an addition that I made last year. If you don’t want the glaze (I wont judge you) simple dust with powdered sugar. I like pumpkin bread both ways. The maple glaze makes it seem more like a dessert, while the powdered sugar dusting taste more like a classic pumpkin bread or pumpkin muffin.
Let’s talk about the maple glaze just a minute. If you prefer a thinner glaze that you can pour on and run over the sides, use water or regular milk for the liquid. If you want a thicker more spreadable glaze, use whipping cream. The more fat in the liquid, the thicker the glaze will be. I used water this time, because I like to see it run down the sides of the pumpkin muffins. When I glaze a loaf of pumpkin bread, I usually use heavy whipping cream. Either way, it’s delicious!
Pumpkin bread is one of my favorite quick breads – ever! and I honestly see no reason why you can’t eat it all year long.
Here’s my Pumpkin Bread Recipe……. I hope you love it as much as we all do.
**Note this recipe makes 2 9″x 5″ loaves of pumpkin bread or 48 pumpkin muffins. Often I will make 1 loaf of pumpkin bread and 24 pumpkin muffins, or I will make 6-8 mini loaves (for gifting)- mini loaf pans come in a variety of sizes. I don’t own 8″x 4″ loaf pans, but this recipe should yield 4 loaves if you are using that size.
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Gifting Pumpkin Bread
For packaging quick bread like this, I like to bake them in pretty (holiday) disposable loaf pans or cupcake liners. Then place them in cellophane treat bags (find them at most craft stores), cute paper tags, and some pretty ribbon to wrap them up. The cellophane keeps the cake fresh, and the ribbons and tags make them look pretty.
4 cups granulated sugar
3-1/3 cups (29 ounce can) canned pumpkin
1 cup canola oil
4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons cinnamon
1-1/2 teaspoon ground cloves
1 teaspoon salt
2 cups raisins
2 cups walnuts, chopped
powdered sugar for dusting (optional)
For Maple Glaze:
4 tablespoons melted butter
2-1/2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoons maple syrup (or maple extract)
1-2 tablespoons water, milk or heavy whipping cream (see notes)
Preheat oven to 350°F and grease or butter two 9"x 5" loaf pans (see notes for other sizes).
Using a large mixing bowl, combine sugar, pumpkin and eggs and beat with electric mixer until blended. Add oil and continue beating until well incorporated.
In another mixing bowl stir together flour, baking soda, cinnamon, ground cloves and salt.
Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not overmix!
Stir in walnuts and raisins.
Pour the batter into the loaf pans. Bake on middle rack in oven for 55-65 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a toothpick inserted in the center of the loaves comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Dust with powdered sugar, if desired.
If using the glaze, whisk melted butter, powdered sugar, vanilla, maple syrup and water/milk/cream together in a medium bowl. Whisk until smooth and desired consistency. If too thick add a little more liquid. If too thin, add a little more powdered sugar.
Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Enjoy!
The loaf will keep at room temperature, covered, for about three days.
To freeze, wrap the fully cooled pumpkin bread in plastic wrap and then foil. Freeze for 2-3 months. Thaw overnight at room temperature, still wrapped.
this recipe makes 2 9"x 5" loaves of pumpkin bread or 48 pumpkin muffins. Often I will make 1 loaf of pumpkin bread and 24 pumpkin muffins, or I will make 6-8 mini loaves (for gifting)- mini loaf pans come in a variety of sizes. I don't own 8"x 4" loaf pans, but this recipe should yield 4 loaves if you are using that size.
- 9x5 loaf, bake 55-65 minutes
- 8x4 loaf, bake 45-55
- mini loaf, bake 20-45 mins (depending on size)
- regular size muffins, bake 20-25 minutes
- mini muffins, bake 10-15 minutes
For Glaze: If you prefer a thinner glaze that you can pour on and run over the sides, use water or regular milk for the liquid. If you want a thicker more spreadable glaze, use whipping cream. The more fat in the liquid, the thicker the glaze will be.
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