Downeast Maine Pumpkin Bread
Source of Recipe
Kim, Hearts Home
Recipe Introduction
Makes 3 nice sized loaves :-) Very moist and delicious! Enjoy!!
This is a great old Maine recipe, moist and spicy. The
bread actually tastes even better the day after it is baked.
Great for holiday gift giving!
Makes 3 - 7x3 inch loaf pans (24 servings).
Allrecipes, Submitted by Laurie Bennett
List of Ingredients
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease
and flour three 7x3 inch loaf pans.
- 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.
- Bake for about 50 minutes in the preheated oven. Loaves
are done when toothpick inserted in center comes out clean.
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