Big Batch Pumpkin Spice Bread from Real Simple Magazine

An easy and delicious “Big Batch pumpkin bread recipe with warm spices and perfect with a cup of coffee or tea. 

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, and white sugar, pumpkin puree, 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.

How to store pumpkin bread

Store pumpkin bread wrapped in plastic at room temperature for up to 4 days. Wrap each loaf in plastic and then foil, freeze for up to 3months. Thaw unwrapped pumpkin bread at room temperature for 3-4 hours.

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 2-3.

Until Next Time

Have a great day friends, thank you for spending part of your day with me. I hope that you enjoyed the big batch pumpkin bread recipe. If you need more pumpkin bread recipes try Cinnamon Swirl Pumpkin Bread and Pumpkin Cranberry Chocolate Chunk Bread.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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I hope that you have a great week!