Big Batch Pumpkin Spice Bread from Real Simple Magazine

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Good morning! How was your weekend? Mine was perfect; a weekend sleeping in(not really sleeping but reading), baking and relaxing. I was worn out from my guests, the changes in the weather and all of the workouts I did last week. Frankly, this is what Fall is all about to me, nesting and doing nothing. 

I have been sorting through my pile of magazines and recipes making plans for Fall and Christmas baking and this “Big Patch” Pumpkin Bread looked delicious. I love the fact that it makes 3 loaves, one for me and 2 to freeze and give away. The bread is delicious, it’s moist, has the perfect amount of spice and it has a streusel topping, what more could you want?

Big Batch Pumpkin Bread with Streusel Topping

From Real Simple Magazine

Batter Ingredients

3 cups all purpose flour

1 Tbsp, Plus 1 tsp. Baking powder

1 tbsp. ground cinnamon

11/2 tsp. ground ginger

1/2  tsp. ground cloves

11/2 tsp. kosher salt

2 cups packed brown sugar

1 cup granulated sugar

1 15 oz. can pumpkin purée

1 cup vegetable oil

5 large eggs

1 Tbsp. vanilla extract

Streusel Topping 

1/4 cup all purpose flour

1/3 cup packed light brown sugar

1/3 cup raw pumpkin seeds

1/2 tsp. Kosher salt

6 tbsp. Unsalted butter, melted

Make the batter.

Preheat the oven to 350. Lightly coat 3, 8 x 4″ loaf pans with non-stick spray. Whisk flour, baking powder, cinnamon, ginger, cloves, and salt in a large bowl.

Whisk brown sugar, pumpkins, oil, eggs, and vanilla extract in a separate large bowl until smooth. 

Make a well in the dry ingredients and stir in the wet mixture. Stir until blended. Divide evenly among the loaf pans. 

Streusel 

Whisk the flour, sugar, pepita’s(pumpkin seeds), and salt in a bowl add the butter, stir with a fork until mixture is crumbly, sprinkle evenly over the loaves. 

Bake until the loaves are golden and a toothpick poked in the center comes out clean, 55-75 minutes. Remove from oven and leave in pan for 10 minutes, then remove from pans and transfer to wire rack to cool completely. 

Wrap each loaf in plastic and then foil, freeze for up to 3months. Thaw unwrapped at room temperature for 3-4 hours. Enjoy!

NOTE: The original recipe specifies using 3, 8 x 4″ loaf pans, and mine overflowed all over the oven. I recommend the 8 x 4″ pans and then using the leftover batter in a couple small loaf pans or cup cake tins, probably 3-4. 

I hope that you have a great week!