RECIPE and PHOTO SUBMITTED BY DEBRA JOHNSON
Probably my all time favorite pumpkin bread recipe – found it years ago on Allrecipes.com
Downeast Maine Pumpkin Bread
Better as it sits, so plan to make it a day ahead if possible.
INGREDIENTS:
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 cup coarsely chopped walnuts
DIRECTIONS:
Preheat oven to 350 . Grease and flour three 7×3 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.
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