Maine Pumpkin Bread

By klodge76

This is a great pumpkin bread recipe, moist and spicy. The bread actually tastes better the day after it is baked. Freezes well too.

Ingredients

• Yields three 7X3 inch 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
• Optional: Dates, golden raisins or walnuts are all good additions

Details

Servings 24

Preparation

Step 1

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2.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.

3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Note: This recipes works great for smaller loaves or muffins. Just reduce the baking time depending on the size of the loaf/muffin.