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Pumpkin Bread

14 October 2011

 

Yes, I’m back with more pumpkin.

I can’t seem to help myself this month, I want to try every single pumpkin recipe I can get my hands on. This ‘addiction’, if you will, doesn’t do much for the variety of recipes on this blog (or my diet), however, so I promise … maybe … that this is the last one for awhile. Possibly.

This recipe for ‘Downeast Maine Pumpkin Bread’ is from allrecipes.com, and really IS worth every single 5-star review it’s received. I’ve included two versions of the recipe below: one to the (almost) exact specifications of the original, and one lighter version. Both create a soft, moist, amazingly yummy bread that rivals any bakery or cafe loaf.

Please note that these recipes make three 7×3-inch loaves. Both versions freeze quite well – so by all means make a full batch if you’d like – or cut the ingredients in half or into thirds. These also make fantastic muffins, served with a dusting of confectioner’s sugar or vanilla-ginger cream cheese icing. Or, throw in raisins, chopped walnuts or chocolate for an even richer loaf or muffin.

Ugh, there I go again, dreaming of more pumpkin-based baked goods – must.get.a.life.

Buon appetito!

 

PUMPKIN BREAD (ORIGINAL VERSION)

Makes: 3 7×3-inch loaves

15 ounces pumpkin puree

4 eggs

1 tsp pure vanilla extract

2/3 cup water

1 cup vegetable oil

1 cup light brown sugar

2 cups caster sugar

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

 

1.  Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius. Butter three 7×3-inch loaf pans; set aside.

2.  In a large bowl, mix together pumpkin, eggs, vanilla extract, oil, water and sugars until well blended. In a separate bowl, whisk together 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 50 minutes to 1 hour in pre-heated oven, or until a toothpick inserted in the center of each loaf comes out clean.

4.  Cool in pan for 10 to 15 minutes, then invert onto a wire rack, remove pan, and cool thoroughly.

 

PUMPKIN BREAD (LIGHTER VERSION)

Makes: 3 7×3-inch loaves

15 ounces pumpkin puree

4 eggs

1 tsp pure vanilla extract

1/4 cup water

1/2 cup vegetable oil

1/2 cup sweetened applesauce

1 cup light brown sugar

1 cup caster sugar

3 1/2 cups all-purpose or whole wheat white flour

2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp ground ginger

 

Follow instructions for original version above.

 

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2 Comments leave one →
  1. 14 October 2011 5:17 pm

    This bread looks so incredibly moist and delicious!

  2. 20 October 2011 11:08 pm

    YUM!! I will definitely be trying this :-) xoxo

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