Downeast Maine Pumpkin Bread Recipe

Downeast Maine Pumpkin Bread Recipe

Ingredients:

Makes 3 medium loaves or 2 large loaves.

• 1 (15 oz) can pumpkin puree (or 2 cups homemade)
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground ginger
• Optional: 1 cup chopped walnuts or pecans, or 1 cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour three 7×3 inch loaf pans (or use two 9×5 inch pans for larger loaves).
2. In a large mixing bowl, combine:

• Pumpkin puree
• Eggs
• Oil
• Water
• Sugar
  Mix until well blended.

1. In a separate bowl, whisk together:

• Flour
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Cloves
• Ginger

1. Gradually stir the dry ingredients into the pumpkin mixture until just blended.
2. (Optional) Fold in nuts or chocolate chips.
3. Pour the batter into the prepared pans.
4. Bake for 50–60 minutes (for medium loaves) or 70–80 minutes (for large loaves), or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Tips:

• This bread tastes even better the next day.
• Wrap tightly for storage — it freezes beautifully for up to 3 months.
• Use canned pumpkin puree, not pumpkin pie filling.