Sunday, October 12, 2014

Down East Pumpkin Bread

I'm sorry for my long absence - my college class load is much larger this semester, and it's been keeping me busy!!

I've said it before, and I'll say it again - I love autumn!  Walking the greyhounds is so much fun when it's cool out, and the leaves swirl around us.  My inner baking goddess wakes up, and says, "Let's bake!"  I can't get enough pumpkin-flavored treats in the fall (hello, pumpkin spice latte!), and this recipe is a doozy!

It's from Tried and True Favorites, published by Allrecipes.  It's moist and hearty, with a lovely spice blend that includes cinnamon, nutmeg and ginger.  (The original recipe also calls for ground cloves, but I omitted it.)

Here's how you make it:


1 15 ounce can of pumpkin (not pumpkin pie filling)

2/3 cup of water

1 cup of vegetable oil 

4 eggs

3 cups of sugar

1/2 teaspoon of vanilla extract

3 and 1/2 cups of AP flour

2 teaspoons of baking soda

1 teaspoon of salt

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1/4 teaspoon of ginger


Preheat your oven to 350 degrees.

Grease and flour three 7 x 3 pans (I used a 9 x 5 loaf pan and a muffin tin).

With your mixer on low, blend the wet ingredients - pumpkin, water, oil, eggs, sugar and vanilla.

In a separate bowl, whisk the dry ingredients - flour, baking soda, salt, cinnamon, nutmeg, and ginger.

With the mixer on low, slowly add the dry ingredients to the wet, stopping as SOON as everything is incorporated, so you don't over beat the flour.

Pour the batter between the loaf pans, and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. (For my loaf pan and muffin tins, I baked the muffins for 25-30 minutes, and the loaf pan for 60 minutes.  If the top of the loaf is getting too brown, place foil loosely on top of it.)

Cool for ten minutes in the pan, then run a butter knife between the bread and the side of the pans.  Cross your fingers that it comes out whole, then invert the pan to remove the loaf.  You can eat the loaves warm or completely cooled - it's up to you.  It's wonderful for breakfast, toasted and slathered with butter!!!!

I really hope you make this recipe, because it's super easy and very popular with family, friends, neighbors, and coworkers!

- Sugar Baby

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