Ingredients
-
1
-
4
-
1
-
2/3
-
3
-
3 1/2
-
2
-
1 1/2
-
1
-
1
-
-
-
-
-
Directions
Downeast Maine Pumpkin Bread,This is a very moist bread and actually even tastes better the day after it has been baked.,I love this recipe. I altered several things to get the flavors of nutmeg and cinnamon to enhance with the pumpkin for a savory taste, adding a substantial amount of spices (2 -3 Tablespoons of the above mentioned spices) until the mixture looks rusty brown. I also use vanilla extract (1 tablespoon) and a 32 ounce can of pumpkin puree. This makes it super moist. In addition, I cut the sugar with 1/2 cup of dark brown sugar, and 1 1/2- 2 cups of white granulated sugar along with an additional egg to ensure rise. Greasing the pans than lining with wax paper, flour, and a light pam spray helps to lift the bread out of the pan as well pre-wraps it for me to let it cool before wrapping and placing it in a Ziploc bag for freezer or refrigerator. I have made this recipe for many years now, and Everyone absolutely loves it. A favorite of mine hands down.,Our family adds a bag of fresh cranberries (this recipe is why I always buy extra bags at Thanksgiving to put in the freezer) & at least 1 cup chopped walnuts or pecans. The tartness with the sweet is scrumptious!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Grease and Flour Three 7x3 Inch Loaf Pans. |
|
3
Done
|
in a Large Bowl, Mix Together Pumpkin Puree, Eggs, Oil, Water and Sugar Until Well Blended. |
|
4
Done
|
in a Separate Bowl, Whisk Together the Flour, Baking Soda, Salt, Cinnamon, Nutmeg, Cloves and Ginger. |
|
5
Done
|
Stir the Dry Ingredients Into the Pumpkin Mixture Until Just Blended. |
|
6
Done
|
Pour Into the Prepared Pans. |
|
7
Done
|
Bake For About 50 Minutes in the Preheated Oven. |
|
8
Done
|
Loaves Are Done When Toothpick Inserted in Center Comes Out Clean. |
