Pumpkin Bread (Downeast Maine Pumpkin Bread)

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. Check out their video how to make it. I also have it on a slideshow in here. It is so good!

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Prep Time15

Cook Time50

Course: Dessert

Cuisine: American

Servings: 20

Calories: 308

Ingredients

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

Instructions

Preheat the oven to 350° F.
Grease and flour two 9x5-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.

EXTRA TIP:

VARIATIONS: * You can add 2 cups of raisins and/or nuts, or chocolate chips to the batter and a few on top. * Or make one loaf plain, and the other one with additions. * You can sprinkle pumpkin seeds on top of the batter. * You can add a glaze or cream cheese frosting on top after they are cooled.

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