DOWNEAST MAINE PUMPKIN BREAD
recipe makes 3 - 7x3 inch loaf pans
bread actually tastes even better the day after it is baked
Prep Time: 15 Minutes, Cook Time: 50 Minutes, Ready In: 1 Hour 5 Minutes, Servings: 21
INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
3/4 cup unsweetened applesauce 1/4 cup water
2 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
Splash of vanilla
¼ pumpkin spice
1 cup chopped walnuts
½ cup chopped rehydrated Craisins OR chocolate chips 1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). 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
HINTs/OPTIONs:
. --While on Cooling rack, poked holes in top of muffins and bread, and poured separate hot Cinnamon Sugar Butter combo over holes, allowing it to seep down inside
--used a cast iron bundt pan, greased it and lined it with a cinnamon/sugar mixture to add a kick
--added was some Cane sugar to the top of the bread before baking so the top had a nice hard sweet crust on top .
I love pumpkin bread, thanks!
Using only the pretty red & green Candied Cherries and candied Pineapple, the kind that is made for Fruit Cake. Lots of nuts. The spices of the Pumpkin Bread recipe makes the difference, so yummy.
It is delicious, and the only Fruit Cake my kids will eat.
My brother sends me one every year from Corsicana, Tx. it is the best for a bought fruit cake, but I give it away.....