Down East Maine Pumpkin Bread 1 (15 ounce) can pumpkin puree
4 eggs
1 cup olive oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour (I use 2 C whole wheat and 1 1/2 C white 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
Opt. additions: ½ c flax seed and 1c raw pumpkin seeds
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. Makes 2 loaves
I was looking for a GOOD pumpkin butter and I found it in this recipe. It is amazing lathered on the pumpkin bread!
Crockpot Pumpkin Butter
2 C pumpkin puree
1 C white sugar
1 C brown sugar
2 tsp pumpkin pie seasoning
Put all ingredients in crockpot on low between 3-6 hours. Stir frequently so it doesn't burn. It thickens up as it cooks.
1 comment:
You really like pumpkin, huh? I absolutely love Pumpkin bread. I like it better than banana bread and I bake it every year. Yum Yum Yum. I will have to try this recipe.
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