Wednesday, December 10, 2008

Downeast Maine Pumpkin Bread

This BREAD is ooohh so TASTY!!
I made this for Thanksgiving, I brought it to my mom's, bf's parents and the last loaf I served at my Christmas party...not a slice left!! So easy to bake, and fills the house with such a yummy scent. This recipe is from (my fav recipe site). There are various substitutions that can be made to the ingredients. I took one cook's advice and substituted 2 cups brown sugar (yum) & 1 cup white, instead of 3 cups white sugar.
Just click the title and it will send you directly to the page.

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
1 cups white sugar
2 cups brown 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

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

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.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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