Downeast Maine Pumpkin Bread
(from rosie’s recipe box)
Can use two 9X5 pans or one 9X5 and 12 muffins, loaf will take longer to bake, maybe 70 minutes, muffins will take less. Or half recipe and use one large loaf pan.
Source: allrecipes.com
Ingredients
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1/2 cup vegetable oil
- 1 stick butter, melted and cooled
- 2/3 cup water
- 2 cups white sugar
- 1 cup brown sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Directions
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To make healthier:
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(2)substituted half the oil with applesauce, (3) 1 C brown sugar and 1/2 C white sugar, (4) used apple juice instead of water, (5) doubled the ginger, (6) and added 3 Tbsp flax seed. It was so good, the two of us finished the bread (half recipe) in 24 hour
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
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In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
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Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.