Description
Moist, perfectly spiced pumpkin bread. Full of great flavor and perfect for freezing! A must-make!
Ingredients
- 1 can (15 Oz. Size) Pumpkin Puree (not Pumpkin Pie Filling)
- 4 whole Eggs, Room Temperature
- 1 cup Vegetable Oil
- ⅔ cups Water
- 3 cups Granulated Sugar
- 3-½ cups All-purpose Flour
- 2 teaspoons Baking Soda
- 1-½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoons Ground Cloves
- ¼ teaspoons Ground Ginger
- 1 can (15 Oz. Size) Pumpkin Puree (not Pumpkin Pie Filling)
- 4 whole Eggs, Room Temperature
- 1 cup Vegetable Oil
- ⅔ cups Water
- 3 cups Granulated Sugar
- 3-½ cups All-purpose Flour
- 2 teaspoons Baking Soda
- 1-½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoons Ground Cloves
- ¼ teaspoons Ground Ginger
Preparation
1. Preheat oven to 350 F. Grease three 7×3 inch loaf pans (see note).
2. In a large bowl, mix together the pumpkin puree, room temperature eggs (see note), 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 (do not over-mix, see note). Pour into prepared pans.
4. Bake for 50-60 minutes in the preheated oven, or until a toothpick inserted into a loaf comes out clean. Remove from oven. Let bread cool for at least an hour before cutting. Enjoy!
Notes:
1. Room temperature eggs help the batter blend together better. Simply place them in a cup of warm water and they’re room temperature in 10-15 minutes.
2. I’ve also made these in two 9×5 inch loaf pans and adjusted the cooking time by adding 5-10 minutes. Use whatever size pans you have!
3. Really, do not over-mix! This creates dry, tough muffins.
4. From Allrecipes.com, Downeast Maine Pumpkin Bread.
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