Oh boy this is an excellent and tasty bread. Good straight from the load or toasted with a little butter. This moist bread with amuse your mouth with a heavenly flavor you won’t soon forget. I love all things Maine so this was a great recipe find for me! It’s a favorite to make in the fall. I use canned pumpkin to make this recipe.
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups white 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 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
- Mix pumpkin puree, eggs, oil, water, and sugar in a separate bowl until well blended.
- Stir flour mixture into pumpkin mixture until just combined. You don’t want to over mix it or the bread will be tough.
- Prepare your pans with grease and flour or use Bakers Joy spray. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.
- allow to cool for 10 minutes then turn bread out on wire cooling rack to cool completely.
- store in plastic wrap or aluminum foil and store in refrigerator for up to one week.
This recipe makes 2 loafs of pumpkin bread.
