It’s my favorite cooking and baking time of year again! I love the weather change, (which wont be happening here anytime soon), and all the comforting and hearty dishes that I wait all year to make. As soon as it cools down here, I want to make this chili, arroz con leche, this pot roast, and of course – Thanksgiving dinner!
Anyone who loves pumpkin anything, really enjoys this bread. I have been making it for years, and in this re-post I have added all my modifications. Even my husband who isn’t at all a fan of pumpkin anything said that it tastes “okay” 😉 Thanks for reading, enjoy!
Downeast Maine Pumpkin Bread – adapted from Allrecipes
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup oil or butter – I used 1/2 grapeseed, 1/2 unsalted butter
- 2/3 cup water
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 3 1/2 cups all-purpose flour (437 grams)
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg – fresh is best
- 1/2 tsp. ground cloves
- 1/4 tsp. ground ginger
- Preheat oven to 350 degrees F (175 degrees C). Prepare two 9×5 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 60-70 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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