Keeping with the pumpkin theme that will be continuing here for a bit, here is the classic pumpkin bread.
You can’t just pass through October, November, and December and not have any pumpkin bread!
There are so many recipes and variations of pumpkin bread out there that it is hard to choose the one you want to make.
I did it though. I chose one and I’m pretty happy with it. It’s called Downeast Maine Pumpkin Bread.
It is a pretty easy recipe and was ready in about an hour and made the house smell delicious.
True to the excerpt on the page, it does taste better the next day.
Warm it up, slap some butter on it, and then go to town. You’ll love it!
- 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
- 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.