Big Batch Pumpkin Bread with Flavored Butter Variations
Get ready to bake the ultimate fall treat with this Big Batch Pumpkin Bread with Flavored Butter Variations! Perfect for sharing, this recipe yields three moist and tender loaves filled with the warm spices of cinnamon, nutmeg, ginger, and cloves, and sweetened with a blend of granulated and brown sugar. Ideal for holiday gatherings or gifting, these pumpkin-packed breads are elevated with customizable homemade butters: honey-cinnamon for a classic twist, maple-pecan for a nutty, decadent pairing, and orange-honey for a vibrant citrusy burst. With a quick prep and bake time, plus simple steps for creating each luscious butter, this crowd-pleasing recipe ensures your kitchen will be filled with comforting aromas and happy faces. Serve warm or at room temperature for an irresistible seasonal delight!
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Recipe Information
Ingredients
- 6 cups All-purpose flour
- 4.5 cups Granulated sugar
- 1 cup Brown sugar, packed
- 2 teaspoons Baking soda
- 2 teaspoons Salt
- 3 teaspoons Ground cinnamon
- 2 teaspoons Ground nutmeg
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cloves
- 3 cups Canned pumpkin puree
- 1.5 cups Vegetable oil
- 6 Eggs
- 2 tablespoons Vanilla extract
- 0.6667 cup Water
- 0.5 cup Unsalted butter (for flavored butter variations)
- 2 tablespoons Honey (for honey-cinnamon butter)
- 1 teaspoon Ground cinnamon (for honey-cinnamon butter)
- 2 tablespoons Maple syrup (for maple-pecan butter)
- 2 tablespoons Chopped pecans (for maple-pecan butter)
- 1 teaspoon Orange zest (for orange-honey butter)
- 2 tablespoons Honey (for orange-honey butter)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9x5-inch loaf pans or line them with parchment paper for easy removal.
In a very large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk until well mixed, ensuring no clumps.
In another large bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and water until smooth and well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Avoid overmixing to prevent dense bread.
Evenly divide the batter among the three prepared loaf pans, filling each about two-thirds full.
Bake the loaves at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pans from the oven. Let the loaves cool for 10 minutes in the pans, then transfer them to a wire rack to cool completely before slicing.
For the honey-cinnamon butter: In a small bowl, whip together 1/2 cup softened unsalted butter, 2 tablespoons honey, and 1 teaspoon ground cinnamon until light and fluffy. Refrigerate until ready to serve.
For the maple-pecan butter: In a small bowl, mix 1/2 cup softened unsalted butter with 2 tablespoons maple syrup and 2 tablespoons finely chopped pecans. Stir until well combined. Chill until needed.
For the orange-honey butter: In a small bowl, blend 1/2 cup softened unsalted butter with 2 tablespoons honey and 1 teaspoon orange zest. Whisk until smooth. Keep refrigerated until use.
Serve slices of pumpkin bread slightly warmed or at room temperature, paired with your choice of flavored butter for an extra-special treat.
Nutrition Facts
Calories |
6457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1394 mg | 465% | |
| Sodium | 7844 mg | 341% | |
| Total Carbohydrate | 1261.7 g | 459% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 1208.0 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 715 mg | 55% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2466 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
