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I will write a book on why Fall kicks ass. Chapter 7 will be called "Downeast Maine Pumpkin Bread."

Ingredients

  • 15 ounce pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 3 cups sugar
  • 3 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

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour three 7×3 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.

Notes

* Alternatively, you can use paper cups and muffin pans and adjust the cooking time. I like mini-muffins with a bake time of about 20 minutes. Cupcake-sized muffins probably take about 25-30 minutes.