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!

5 from 1 vote

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 chopped nuts, or chocolate chips to the batter and a few on top. Or mix up the additions you like!

Add BERRIES! Blueberry Pumpkin Bread! Blueberry Strawberry Pumpkin Bread! Delicious with this particular recipe! For the two loaves, just add 2 cups of FLOURED berries to the mix. Or you can add 1 cup of floured berries to one of the loaves. It is important to use a separate bowl and a spatula to mix a little flour with the berries. This coats the berries before adding them to the batter. Then they won't sink to the bottom. Use whatever berries you like!

Or make one loaf plain, and the other loaf with additions.

TOPPINGS? * You can sprinkle pumpkin seeds on top of the batter before you bake them. * You can add a glaze or cream cheese frosting on top after they are cooled.

FREEZE! This bread freezes well! Be sure to completely cool the bread. To freeze, wrap in heavy-duty foil or plastic wrap and then place it in a tightly sealed container or heavy-duty resealable freezer bag. Freeze for 2-3 months. You can freeze separate slices this way too.

Nutrition