This pumpkin bread is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. It's easy to make and perfect for holiday gift-giving!
Ingredients
avor and a good use for fresh pureed pumpkin," according to NCDaisy.
Editorial contributions by Bailey Fink
Ingredients
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1 (15 ounce) can pumpkin puree
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4 large eggs
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1 cup vegetable oil
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⅔ cup water
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3 cups white sugar
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3 ½ cups all-purpose flour
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2 teaspoons baking soda
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1 ½ teaspoons salt
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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½ teaspoon ground cloves
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¼ teaspoon ground ginge
Description
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
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Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
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Mix pumpkin puree, eggs, oil, water, and sugar in a separate bowl until well blended.
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Stir flour mixture into pumpkin mixture until just blended.
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Pour batter into the prepared pans
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Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.
