Big Batch Pumpkin Bread With Flavored Butter Variations

I found this in an old cookbook my mom gave me. It has worked for me every time I have made it, and it makes 3 loaves at a time, so it is the recipe I have stuck with. I make lots of pumpkin bread in the fall, but I give most of it away. This freezes well, it's great for gifts. This also smells heavenly when it is baking. The flavored butters are great on the warm bread.

• Ready In: 1 hr 10 mins
• Yields: 3 loaves

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

Directions

1. Preheat oven to 350°.
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.