Pumpkin Bread

I love all things pumpkin for fall! Every Thanksgiving, I typically make pumpkin bread for my family.  I typically try to focus on at least moderately healthy recipes; this is a definite exception. So, I usually save it as a fall treat and don’t make it too often. I tried substituting whole wheat flour this year, which was moderately successful. The bread was darker in color (as you may guess) and just didn’t look as pretty. I will probably just stick to regular flour in the future. I’ve thought about experimenting with other healthy substitutes as well (apple sauce, less sugar, etc), but for now, I’ll stick to the original.

I also tried to bake six loaves at a time this year… that did NOT go well. I will definitely not be doing that again this year. I ended up having to bake the bread 20 more minutes before serving because it was still somewhat raw in the middle. Just bake three at a time for better results.

Ingredients
Original Eganita Adjustment
    1 (15 ounce) can pumpkin puree     1 (15 ounce) can pumpkin puree
    4 eggs     4 eggs
    1 cup vegetable oil     1 cup vegetable oil
    2/3 cup water     2/3 cup water
    3 cups white sugar     3 cups white sugar
    3 1/2 cups all-purpose flour     3 1/2 cups all-purpose flour
 2 teaspoons baking soda  2 teaspoons baking soda
1 1/2 teaspoons salt 1 1/2 teaspoons salt
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
Directions
Original Eganita Adjustment
1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. 1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans (I had a hard time finding these and used slightly different sized pans before – maybe 8×4 or something like that, and it worked fine. I used the same directions otherwise). I buy the disposable kinds with no lid (the kinds that come with lids are $2.00+ more expensive) and cover with aluminum foil to transport.
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. 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. 3) Bake for about 50 minutes uncovered in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. I typically rotate the loaves while baking, since my oven cooks differently on the edges vs. the middle. It works well to bake three at a time, but six at a time may require additional baking time (I will just stick to three at a time now!)

Source: Downeast Maine Pumpkin Bread

bread

The finished product! This loaf was actually made with wheat flour, but it does still look kind of pretty 🙂

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This entry was posted in 5/5 stars, Breakfast, Dessert, Eganita Kitchen Approved, Vegetarian Friendly. Bookmark the permalink.

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