Monday, November 12, 2012

Pumpkin Bread

I have to post this recipe again because it's that time of year for everything pumpkin.  I LOVE this pumpkin bread, it is spiced with cinnamon, ginger, nutmeg, and cloves.  So much flavor and is perfectly moist.  The slightly adapted recipe comes from - 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.

1 (15 ounces) can pumpkin puree
4 eggs
1 tsp vanilla 
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
pumpkin seeds (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour six  5.75 in x3 in (mini) inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, vanilla, 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.  Sprinkle some pumpkin seeds over the top of each loaf.
3. Bake for about 35-40 minutes in the preheated oven. Loaves are done when a toothpick inserted in center comes out clean.  Let cool 15 minutes and remove from pans.

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