DownEast pumpkin bread
Full of rich fall spices, this bread is perfect any time of year.
Equipment
- 2 mixing bowls
- 1 set measuring cups
- 1 set measuring spoons
- 3 7" x 3" loaf pans
Ingredients
Dry ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
Wet ingredients (and sugar)
- 15 oz can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
Instructions
- Preheat oven to 350 ° F.
- Grease and flour three 7x3 inch loaf pans or 2 larger loaf pans.
- Mix the wet ingredients (pumpkin puree, eggs, oil, water, and sugar) until well blended.
- Mix 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 a toothpick inserted into the center comes out clean.
- Cool slightly and remove from the pans.
Notes
Serve this with whipped cream cheese (add a hint of cinnamon to make it even more special) or just a hot cup of coffee or tea.
I haven't made this pumpkin bread recipe as pumpkin muffins, but I'm sure you could. In that case, the baking time should be decreased. This pumpkin bread freezes beautifully and is a favorite hostess/host gift.
I make several, cover them with plastic wrap, then with heavy-duty foil. The loaf will stay moist and delicious for several months. Having one on hand is such an easy way to impress guests!