Downeast Maine Pumpkin Bread
Breakfast and Brunch Breakfast Bread
This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!
Servings per recipe: 24
Calories per serving: 263
Preparation time: 15m
Total cooking time: 1h 5m
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
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.
Nutrion facts:
| Total Fat | 10.3g | 16% |
| Saturated Fat | 2.0g | |
| Cholesterol | 31mg | 10% |
| Sodium | 305mg | 12% |
| Potassium | 69mg | 2% |
| Total Carbohydrates | 40.6g | 13% |
| Dietary Fiber | 1.1g | 4% |
| Protein | 3.1g | 6% |
| Sugars | 26g | |
| Vitamin A | 2804IU | |
| Vitamin C | 1mg | |
| Calcium | 14mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 10mg | |
| Folate | 40mcg |
