"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
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
DIRECTIONS:
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.
14 comments:
Looks yummy. I LOVE pumpkin bread.
looks delicious! i have been a huge fan of your blog and many of your recipes (or recipes you use) for a while. i THINK i remember you mentioning something about having to cook without gluten (and other allergens) for kid when she was younger. i have been going gluten free for about 5 months now after determining i have celiac disease. for recipes like this, did you replace the flour with a particular flour? i love to bake, but am having a hard time substituting flour for gf flour and having it taste good or similar. any ideas?? :) thanks!
Hey Rah,
Yeah I did. I was a big fan of the Gluten Free Pantry line of baking mixes for like brownies and sugar cookies. For flour I had gotten a flour recipe out of The Gluten Free Gourmet books that I premixed and kept in a big tupperware. I don't have that recipe anywhere since it was before I had my computer! But you can usually find her books at the library. I did try using regular rice flour in baking but I found the flour mix she had was better. I think this recipe would work really well with alternate flours. It's not too flour heavy so it should adapt pretty well. Plus there is all the sugar & butter to keep it tasty.
Good luck. I know it's hard to have to give up so much stuff and so much convenience.
inkelywinkely,
It's delish.
I am a fan of ANY pumpkin bread, but yours looks really good.
Also, don't know your email address - so if you really want a bit of the saga, email me. perfection or failure (at) gmail
i LOVE LOVE LOVE pumpkin bread. . .as does Guppy. He's pretty sure that's the only reason to go to Starbucks because one time, ONE TIME, they gave him a FREE slice of pumpkin bread for being so darn cute. . .
i will have to try this! he likes to help me bake!
Torey,
One of the comments at the Allrecipes site was that it was just like the Starbucks pumpkin bread. make it!
P/F,
it's fantastic. Mr F and I have already eaten half a loaf!
Oh, Hey...I got a pork loin that was on sale at kroger today...I plan on doing it somehow and roasting some sweet potatoes...how do you suggest doing it?
damn
thats a great looking recipe, sure, but one BADASSLOOKING loaf as well.
MizFit
inkelywinkely,
The number one thing with pork is do not overcook it. If you have a digital programable insert thermometer that is the way to go. I typically pull mine out once it's just under 150 and when it rests it will go up to about 150. I think that is perfect. The other thing about a pork loin is that you can brine it. I would brine it if it were me. It will keep it moist and flavorful.
I wish you'd make one of those for me.
Amy,
It's in the mail baby!
Carla,
The cup of fat really helps it dislodge from the pan easily ;)
I have been looking for a good pumpkin bread recipe, thanks so much for this, I can't wait to try it!
I found the flour recipe online!! I am going to add The Gluten Free Gourmet cookbooks to my Christmas list as well-I found a lot on amazon. Thanks for the info:)
Crikey! I need to read my favorite blogs more often!
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