Tag Archives: bread

The Best Pumpkin Bread. Ever.

I love, love, love pumpkin bread! Nothing says “fall” more than those warm, spicy flavors. Luckily, my husband and daughter share my love. In fact, after I make this bread for the first time each fall, Olivia asks for it at least once a week. The best part is, the recipe makes three full-sized loaves or, in my case, one full-sized loaf and 4 mini loaves. We usually eat one of the mini loaves right away and then tightly wrap the rest and freeze them. I take out a loaf the day before we plan to eat it and let it thaw in the refrigerator overnight.

This is the best pumpkin bread I’ve tried—moist, cakey, dense (but not too dense), with a nice crust. Simply put, it’s delicious!

Pumpkin Bread

Pumpkin Bread

1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 tsp baking soda
1 ½ tsp salt
1 ½ tsp ground cinnamon
1 ¼ tsp ground nutmeg

1. Preheat oven to 350°. Grease and flour three 7×3-inch loaf pans or one 7×3-inch loaf pan and 4 mini 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, and nutmeg. 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.

Adapted slightly from allrecipes.com Downeast Maine Pumpkin Bread

Banana Nut Bread

There are few things as comforting and delicious as warm banana bread fresh out of the oven. This recipe bakes for a long time, but the result is super moist on the inside with a yummy caramelized crust on the outside—just perfect! Banana bread is a great way to use up bananas that are about to turn. I usually put overripe bananas in the freezer until I am ready to bake with them. Just take them out and let them thaw on a plate for about 30-45 minutes before peeling.

Banana Nut Bread

2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter, room temperature
¾ cup brown sugar
2 large eggs, beaten
2 1/3 cup mashed overripe banana
1 tsp vanilla
½ tsp nutmeg
1 tsp cinnamon
½ cup chopped walnuts


1. Preheat oven to 350°. Lightly grease a 9×5 loaf pan.

2. In a large bowl, mix together the flour, baking soda, and salt.

3. In a separate bowl,  cream together the butter and brown sugar. Add the mashed bananas, eggs, vanilla, nutmeg, and cinnamon. Stir until well-blended.

4. Add the banana mixture to the dry ingredients and combine until just moistened. Stir in the walnuts.

5. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until you can insert a toothpick in the center and it comes out clean.