Wednesday, October 28, 2009

Downeast Pumpkin Bread

I lost my pumpkin bread recipe that was my go to for this time of year. Hard to believe but true I was the only one with the recipe. AAAUUGGHH! Now what? After searching and testing many recipes from the internet and friends I think I have finally found a similar Pumpkin bread to what I love. This recipe has just the right amount of spice and a great pumpkin taste. The very best part is that it is melt in your mouth moist. mmmmmmmmm. The flavor is almost better the next day if you can get it to last that long. Great add ins are pecans or walnuts or chocolate chips.

Downeast Pumpkin Bread


  • 1 (15 ounce) can pumpkin 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
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger


  1. Preheat oven to 350 degrees F . Grease and flour three 7x3 inch loaf pans.
  2. 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.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (DO NOT OVERBAKE)

1 comment:

Regan said...

mmmm I made this bread the other day. It is SO good!! 3 loaves and my fam ate them all!!