Nothing says lovin like something from the oven..especially during the holidays!

When the holidays are near I immediately start thinking about baking so I'd like to share my families favorite holiday treat, Pumpkin Bread.

I have given these cake-like breads as gifts to friends and family alike and they have always received rave reviews… This recipe will make 3 loaves if you  use those aluminum disposibles or 2 if you use a larger Pyrex or metal pan and there will be a little batter left over which I usually put in one of those mini disposable aluminum pans also available at the  grocery store next to the bigger loaf pans.. Just perfect if you have the munchies and just can't wait for the big turkey day approaching to have a little taste the night before!



Ingredients you will need:

4 cups sugar

1- 29 ounce can pumpkin, plain, not pie filling.

3 eggs

1-cup vegetable oil…I use Canola

5 cups unbleached flour

1 Tablespoon baking soda

2 teaspoons cinnamon

1-½ teaspoons cloves

1-teaspoon salt

2 cups coarsely chopped dates or raisins …I use a cup of each

2 cups chopped walnuts, optional, if you don't want to use the nuts you can double the amount of the raisins and dates



Preheat the oven to 350, Grease the pans with butter or oil, I use oil but you can use cooking spray as well.

Combine pumpkin, sugar, eggs and oil. Beat until well blended in a sturdy electric mixer. This is a big, thick batter and does need a somewhat powerful machine... Slowly blend in dry ingredients...Too fast and it will fly out of the bowl as I can attest to by the pumpkin marks I had on my ceiling one time. Mix until very well blended. Slowly stir in dates, raisins and nuts.


Fill pans ¾ full and bake for one hour or until a knife comes out clean from the middle of the loaf.  A longer cook time(about 15-20 minutes) is needed if you use a Pyrex or metal pan since they hold more batter than the disposible aluminum pans

If you do use one of those mini pans for the left over batter it will need to be baked for a shorter time, about 40-45 minutes...

After they cool I usually wrap them in double foil to keep them fresh and moist until time to serve and if freezing them for gift giving later on in the season.

When you are ready to give your Pumpkin Bread gift, keep the foil on but cover with red or green cellophane wrap and contrasting curling ribbon…A pretty presentation for a fabulous tasting treat.