"See this? Do not touch it." Mrs F says to Mr F as he meanders through the kitchen.
"Everyone come here!" Mrs F calls to the kids.
"Do not touch this. I am giving this one away. It is perfect. No one touches it!" Mrs F orders.
This is the BEST pumpkin bread ever. I found it at Allrecipes.com. It had like a million positive reviews and it lived up to them. The best thing about this bread (outside of it's fantastic flavor and texture!) is that it is one of those rare and coveted recipes that actually gets better after a couple of days. So if you give things like this as gifts you will want to bookmark this recipe. I'm shipping a loaf out tomorrow!
Downeast Maine Pumpkin Bread
by Laurie Bennet found on Allrecipes.com
1 (15 ounce) can pumpkin puree
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
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.
I have made a couple of modifications to this recipe. I use 1/2 c melted butter and a 1/2 c oil in place of the 1 c oil. I also increased the spices a bit. I used about 1.5 times what the recipe called for. And I baked this in two full size loaf pans... it perfectly makes two full loaves and they baked for about 65 minutes.