Pumpkin Bread

Here is an awesome recipe for pumpkin bread, to me it’s perfect, it’s wonderfully moist and spiced just right.

I got this recipe from Allrecipes quite a while back, it’s called “Downeast Maine Pumpkin Bread”.  Well since I grew up in Maine, I was intrigued.  This has been my go-to pumpkin bread ever since.  I have made this for so many people, making as many as 50-1 pound loaves in one day, people love it so much that they pay me to make it!

Now this isn’t a diet recipe.  I strongly suggest that you make is as written the first time, so that you know how it’s supposed to taste.  Yeah I know that there is a ton of sugar and a whole cup of oil, but this makes a lot of batter, almost 5 pounds of batter, enough to make 2 HUGE loaves (2 1/4 pounders) in standard bread pans or 4- 1 pound 2oz. loaves, or a whole bunch of minis.  I’m sure that many have made this substituting applesauce for some of the oil, and if you do, don’t tell me about it, I’d rather not know……  LOL

Funny thing happened when I made this recipe, my camera didn’t record any of the pictures to the card, so these pictures are from other things and are just used for illustration and to make the post less boring.

Here is what you’ll need

  • 1 can (14-15 oz.) pumpkin, solid pack puree (not pumpkin pie mix)
  • vegetable oil
  • granulated white sugar
  • eggs
  • water
  • vanilla extract
  • flour
  • salt
  • cinnamon
  • ginger
  • cloves
  • nutmeg
  • baking soda

Nothing fancy here.

Preheat oven to 325 degrees

First combine the pumpkin, oil, sugar, eggs, water and vanilla in a large bowl and whisk to combine.

Easy right?

Now in a separate bowl combine the remaining ingredients, which are all of the dry ingredients, and mix to combine well.

Now just mix the dry ingredients into the wet mixture and stir until combined, a few small lumps are OK.

Pour the batter into 2 loaf pans that have been greased and floured.  Remember taking the time to flour the pan will result in a much nicer looking loaf that rises a bit higher.  A parchment sling helps get it out cleanly too.

place in preheated oven for 45-60 minutes or until a toothpick comes out clean and the top no longer looks wet.  If it starts to brown too fast, just turn down the oven even further.

And here you have it

Go make some, it’ll make you famous!

My favorite way to serve this is with cream cheese that has been whipped with cinnamon and sugar, just add cinnamon and sugar to cream cheese- 1 block of cream cheese, 1/3 cup granulated sugar and a 1/2 teaspoon cinnamon, whip until combined with an electric mixer!

Click here for printable recipe

 

 

 

Quick Breads and MuffinsPermalink

Leave a Reply

Your email address will not be published. Required fields are marked *