Downeast Maine Pumpkin Bread
photo by loof751
- Ready In:
- 1hr 5mins
3 7 X 3-in loaf pans
- 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.
- 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.
Questions & Replies
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I can't say how often I make this recipe- I'm shocked I had not rated it until now! I LOVE this, as do so many of my friends now! I make a few changes, but not many! I use a cup of applesauce and cut the sugar and oil by 1/2 cup each. I also increase the pumpkin by two cans (get those veggies in!) sometimes, and when I do I cut the oil to 1/3 cup and the water to 1/2 cup.
This was a great recipe overall. I did add two tsp's of pumpkin pie seasoning and doubled on the spices in the recipe. I also swapped out ½ a cup of cinnamon applesauce and used coconut oil instead of vegetable oil. Had to leave it in a bit longer than noted but it was due to the size of my glass bread pan. I actually forgot to add the water and it still came out moist, dense and super tasty. Just the right amount of spices and sugar. My husband loved it and we will be making it again. Great recipe.
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I love this recipe. I altered several things to get the flavors of nutmeg and cinnamon to enhance with the pumpkin for a savory taste, adding a substantial amount of spices (2 -3 Tablespoons of the above mentioned spices) until the mixture looks rusty brown. I also use vanilla extract (1 tablespoon) and a 32 ounce can of pumpkin puree. This makes it super moist. In addition, I cut the sugar with 1/2 cup of dark brown sugar, and 1 1/2- 2 cups of white granulated sugar along with an additional egg to ensure rise. Greasing the pans than lining with wax paper, flour, and a light pam spray helps to lift the bread out of the pan as well pre-wraps it for me to let it cool before wrapping and placing it in a Ziploc bag for freezer or refrigerator. I have made this recipe for many years now, and Everyone absolutely loves it. A favorite of mine hands down.
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<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014! <br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15. <br /><br />And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>