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Cook1 hr 10 mins
Adapted from Downeast Maine Pumpkin Bread with suggestions from a commenter at allrecipes.com.
Make and share this Downeast Maine Pumpkin Bread, Low-Fat recipe from Food.com.
- 1 cup chopped pecans
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1⁄2 cup vegetable oil
- 1⁄2 cup applesauce
- 1 teaspoon vanilla extract
- 2 cups white sugar
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons table salt
- 1 teaspoon ground cinnamon
- 1 teaspoon grated nutmeg
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄2 raisins
- Preheat oven to 350°F Grease and flour three 7x3 inch loaf pans, two 8x5 loaf pans, or two regular sized muffin pans.
- Toast pecans in a dry non-stick skillet over medium-low heat until light golden-brown and fragrant. Spread out on a plate and set aside to cool.
- In the work bowl of a stand mixer, combine pumpkin puree, eggs, oil, applesauce, vanilla and sugar. Mix on medium-low until well-blended.
- In a large bowl, sift together flour, baking soda, salt, and spices. Reserve 1/3 cup of dry mixture. Add remainder to mixer a few large spoonsful at a time and mix on low until almost combined; a few streaks of flour should remain. Remove bowl from mixer base.
- Toss cooled nuts and raisins with reserved dry mixture. Sprinkle over the top of the batter and fold in with a spatula until well-mixed.
- Divide evenly between prepared pans. (If using muffin cups, fill each 2/3 full.) Bake in preheated oven; muffins will need about 40-45 minutes (start checking at 30 minutes). Small loaves will need 50-55 minutes, large loaves 60-70 minutes. All are done when a toothpick inserted in the center comes out clean.