From allrecipes.com, I finally tried their Downeast Pumpkin Bread, and no wonder it got over 7K likes! It is the best pumpkin bread I ever tried.
I love the pumpkin flavor and I love the clean cuts it makes. It is not crumbly at all. I know that butter is tasty in breads, but using oil makes them more moist. I usually like raisins or nuts in pumpkin bread, but for some reason, I really like this recipe without additions. Just plain pure pumpkin bread!
It is so good! And it is a great loaf bread to make for Thanksgiving time! Or anytime!
I didn’t change a thing, except to use heaping teaspoonfuls of the spices called for in the recipe. If it was a a half teaspoon, I rounded out the spice in the spoon instead of flattening it, only because I happen to like those spices. I did add 1 cup of raisins to the batter of one of the breads. You can vary these pumpkin breads and use any additions you like; maybe add raisins, crasins, nuts, chocolate chips, or top the batter with pumpkin seeds!
Check out the video on allrecipes.com also. It is a very easy recipe! I have a slideshow here.
It’s definitely worth trying to see if it’s your kind of pumpkin bread!
It is mine!
See how easy it is to make in my slideshow below.
Pumpkin Bread (Downeast Maine Pumpkin Bread)
- 1 can (15 ounces) pumpkin puree
- 4 eggs
- 1 cup oil vegetable or canola
- 2/3 cup water
- 3 cups 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
- Preheat the oven to 350° F.
- Grease and flour two 9×5-inch loaf pans.
- With a mixer on medium speed, (or by hand) beat together the pumpkin puree, eggs, oil, water, and sugar until well blended.
- In a separate large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended. Do not overbeat. (With a mixer, use the lowest speed.)
- Pour the batter into the prepared loaf pans. With a spatula, make a small indent on top of the batter to prevent it from cracking too much.
- Bake at 350° F. for 50-60 minutes. The loaves are done when a toothpick inserted in the center comes out clean.
- Cool the pans on a wire rack for 5 minutes.
- Loosen the edges with a knife and remove the breads from the pans. Finish cooling them on the wire rack.
- Wrap each loaf separately in aluminum foil and store them at room temperature.