Big Batch Pumpkin Bread With Flavored Butter Variat

Name: Big Batch Pumpkin Bread With Flavored Butter Variations
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Mix sugar and oil together in a large bowl.
3
Add eggs and pumpkin, mix well.
4
Sift all dry ingredients together.
5
Stir in small amounts of dry ingredients and water until everything is mixed well.
6
Pour into 3 5x9 loaf pans or 6 mini loaf pans.
7
Bake for 1 hour or until it test done.
8
(mini loaf pans or muffin pans take less time).
9
Cool in pans 10 minutes, then remove to wire racks to finish cooling.
10
Maple Butter.
11
Mix 2 sticks butter and maple syrup together until well blended.
12
Honey/cinnamon Butter.
13
Mix 2 sticks butter and honey and cinnamon together until well blended.

2601

kcal

Calories

163

Fat

273

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups sugar, 1 cup vegetable oil, 4 eggs, beaten, 1 (16 ounce) can pumpkin, and more.

Yes, Big Batch Pumpkin Bread With Flavored Butter Variations falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Big Batch Pumpkin Bread With Flavored Butter Variations

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions