Tuesday, August 26, 2008

Pumpkin Bread: An Ode to Fall

I'm ready for fall.


Seriously
ready. So ready that I actually baked today, in the hopes that warm loaves of pumpkin bread would hasten its arrival. And judging from the fact that this may be my most successful baking foray EVER, I think Fall is pleased.



Downeast Maine Pumpkin Bread
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 1 tsp vanilla
  • 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, sugar, and vanilla 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 50 minutes. Loaves are done when toothpick inserted in center comes out clean. Cool on wire racks.

4. Prepare mixture of melted butter, sugar, and cinnamon [I used about 2 tablespoons of butter and added sugar and cinnamon until I thought it looked about right. You really can't mess this part up]. Poke holes in the tops of cooling loaves and drizzle the melted butter mixture over them.

2 comments:

Dana said...

I'm going to try that recipe, sounds delicious!! And congratulations on successful baking :)

gingela5 said...

That looks good, and I am so ready for fall myself. I'm already looking at Fall Decor. Found you on Blogher! Great blog!