Best Featured Recipe Downeast Maine Pumpkin Bread Recipes

DOWNEAST MAINE PUMPKIN BREAD

Downeast Maine Pumpkin Bread image

Make and share this Downeast Maine Pumpkin Bread recipe from Food.com.

Provided by Juenessa

Categories Quick Breads

Time 1h5m

Yield 3 7 X 3-in loaf pans, 18 serving(s)

Number Of Ingredients 12

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

Steps:

Preheat oven to 350 degrees F.
Grease and flour three 7x3 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.

HEALTHIER DOWNEAST MAINE PUMPKIN BREAD

Healthier Downeast Maine Pumpkin Bread image

We updated this great old Maine recipe to be healthier by using white whole wheat flour, less sugar, and butter instead of oil. We also added pumpkin seeds and raisins. It's still moist and spicy, and wonderful for healthy holiday gift giving as bread or muffins!

Provided by MakeItHealthy

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h5m

Yield 24

Number Of Ingredients 16

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
½ cup unsalted butter, melted
1 ½ cups low-fat buttermilk
1 ½ cups packed brown sugar
2 cups white whole wheat flour
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
⅔ cup raisins
⅔ cup pumpkin seeds
1 tablespoon raw sugar for sprinkling on top

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
Mix together pumpkin puree, eggs, butter, buttermilk, and brown sugar in a large bowl until well blended. Combine whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. Fold flour mixture into pumpkin mixture until just blended. Gently stir in raisins and pumpkin seeds. Pour into prepared pans or muffin cups. Lightly sprinkle tops with raw sugar.
Bake in preheated oven until a toothpick inserted into center comes out clean; about 50 minutes.

Nutrition Facts : Calories 209 calories, Carbohydrate 33.6 g, Cholesterol 42.1 mg, Fat 7 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 3.2 g, Sodium 327.8 mg, Sugar 17.7 g