Monday, December 12, 2011

Pumpkin Bread - No One Turns It Down

When I brought home this huge bowl from a cowboy decor store, my husband said, "What in the world are you going to do with that bowl?"

I promptly replied, "Triple my pumpkin bread recipe at Christmas time. The kids will love mixing and stirring a huge recipe."

Martha Stewart won't be calling me for photo or cooking lessons, but the bread tastes good and freezes well. And, I have discovered that I can quadruple the recipe in this bowl - which saves time because we can make lots of loaves for Christmas gifts. My mom's recipe did not call for chocolate chips, but I don't know anybody who doesn't love chocolate and it tastes wonderful melted in warm pumpkin bread. Wrap the loafs in foil and tie a festive ribbon around them. I have never had anyone turn away my children when they offer a loaf of this bread. Teachers love pumpkin bread too, especially with lots of chocolate chips. Something from the kitchen spells t-i-m-e = l-o-v-e.


3 1/2 cups flour 
1/2 teaspoon baking powder 
2 teaspoons soda 
1 1/2 teaspoons salt 
1 teaspoon cinnamon 
1/2 teaspoon cloves 
pinch of nutmeg 
2 2/3 cups sugar

2/3 cups vegetable oil 
4 eggs 
1 16-oz. can pumpkin
 2/3 cups water 

1 cup chopped pecans (optional) 
½ cup raisins or chocolate chips

The recipe was 4Xs for this many loaves: 3 large and
14 small. "Santa, the naughty Elf must have already eaten one!"
Combine dry ingredients. Add wet ingredients. Bake 350° for 35-40 minutes in greased and floured pans. Yield: 2 medium loaves or 24 muffins. Bread will be very moist if you let it sit for a few days. 

Pecans are so expensive now that we used chopped almonds but we put lots of chocolate chips in the batter to make up for it. I have also cut up leftover Halloween candy of Hershey's chocolate bars and it is delicious in this bread.

My Kindergarten book has a chapter "Recipes for Fun Fridays" which lists at least one food idea for each letter of the alphabet including my mother's best Christmas Cookie recipe, Gingerbread cookies, Strawberry Nut Bread (a pretty pink color for Christmas) and luscious pink or green punches. 

Part of the secret of success in life is to eat what you
like and let the food fight it out inside
. ~Mark Twain 

For a glimpse into Kindergarten see my book. Would you like inexpensive ideas, activities, and games to teach your child through play? Mommy with Selective Memory and I can help save your sanity, one project at a time, with The Happy Mommy Handbook: The Ultimate How-to Guide on Keeping Your Toddlers and Preschoolers Busy, Out of Trouble and Motivated to Learn. Both have been Amazon no. 1 bestsellers and make wonderful gifts for parents and teachers.

What is your favorite homemade gift to receive?


  1. Oh my goodness these look delicious! Thankyou so much for posting the recipe. I think this will be making it onto my Christmas table this year.

  2. I love your sight. Now following you from December Hop

    I might even make your pumpkin bread recipe!
    Hope you'll want to follow me too!

  3. I'm going to make these because I just got a mini loaf pan for 12 loaves! This will be a fun cooking project with Shrade.

  4. It is very moist if it sits a few days - although that is hard to accomplish. And it freezes well. You can't even tell it has been frozen - stays moist. I never thought I'd put chocolate chips in it but a friend suggested that and I really like chocolate. Hope you enjoy it. Remember to grease and flour your pans. I still haven't made my mother's cookie recipe yet. Countdown continues. Thanks for stopping by!

  5. This looks delicious. Thanks for sharing.

    Thanks so much for stopping by my blog. I'm following you back. Happy Holidays.

    Lisa @

  6. I love pumpkin bread!! Yummmm. Thanks for sharing at Shine on Fridays!


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