Tuesday, December 23, 2014

Downeast Maine Pumpkin Bread

I love pumpkin. I love pumpkin seeds, pumpkin muffins, pumpkin ice cream, and especially, pumpkin bread. This recipe is perfect for pumpkin cravings and for the holiday season. It is adapted from this recipe.

  • 1/2 can pumpkin puree
  • 1/2 can squash 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
  • 1/4 teaspoon ground ginger
  • 1/2 cup chocolate chips
  1. Preheat oven to 350 degrees F . Grease and flour three 7x3 inch loaf pans or two
    9 x 5 pans.
  2. In a large bowl, mix together  purees, 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. Mix in chocolate chips. Pour into the prepared pans.
  3. Bake for about 50-70 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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