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| I love this pumpkin bread, it is spiced with cinnamon, ginger, nutmeg and cloves. So much flavor and is perfectly moist. Recipe comes from Allrecipes.com - Downeast Maine Pumpkin Bread. I make 6 mini loaves, that way I can share the loaves or freeze what we're not going to eat right away. |
Ingredients:
1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger |
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Grease and flour six 5.75x3 (mini) inch loaf pans. |
| 2. | 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. |
| 3. | Bake for about 40-45 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. |