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!
1 (15 oz) can pumpkin puree
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