This pumpkin bread is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. It's easy to make and perfect for holiday gift giving!
Ingredients
- pumpkin puree: 1 can (15 ounce can)
- eggs: 4 piece
- vegetable oil: 1 cup
- water: 0.66667 cup
- white sugar: 3 cups
- all-purpose flour: 3.5 cups
- baking soda: 2 tsp
- salt: 1.5 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 1 tsp
- ground cloves: 0.5 tsp
- ground ginger: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
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In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together 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.
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Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
