Just because Thanksgiving has past, it doesn’t have to be over for pumpkin. For me, with the discovery of this recipe, my consumption of pumpkin baked goods has just begun.
I have been on the search for the perfect pumpkin bread recipe for awhile. This is very good but it didn’t end my quest for the best of the best. After a recent search online, I wondered how I could have missed this Downeast Maine Pumpkin Bread, which has five out of five stars and over 4,700 reviews. Usually, I tinker with recipes based on my intuition but with that much praise, I figured that I better try it just as Laurie Bennett posted it.
My search is over. I am not sure what else one could ask from pumpkin bread. In the future, I may use fresh roasted pumpkin puree. I might play around with reducing the sugar or adding some whole wheat flour if I am on a health kick. Onn occasion stirring in chocolate chips or nuts might feel right. Overall, for a decadent bite with a moist crumb, a good balance of spice and pumpkin flavor, this is it.
Not only did I enjoy the flavor of the bread but I love that the recipe yields 3 loaves. I only had two loaf pans on hands so I made the two loaves and about eight muffins. We devoured the muffins, brought one loaf to my neighbors and the other went into the freezer for later (wrapped in plastic wrap and then foil).
Don’t leave pumpkin in November. This recipe deserves consideration through the winter and early spring.
Other Pumpkin Taste Treats:
Pumpkin Buttermilk Bundt Cake
Roasted Pumpkin and Garlic Soup
Vegan Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Bars
The Best Pumpkin Bread Recipe
from Allrecipes.com
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
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
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.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
November 28th, 2011 at 2:32 am
I adore pumpkin and I am always trying to find new recipes for it. The rest of family however can’t stand pumpkin by itself. So I decided to make the Pumpkin Chocolate Chip Bars and they loved it. The whole pan was finished that night. I am definitely going to try this recipe. I will let you know how I go.
November 29th, 2011 at 1:19 pm
This is the only pumpkin bread recipe I have used since I found it almost 10 years ago. It really is the best! Moist, slightly spicy and delicious. I buy the little disposable foil loaf pans and make around 10 mini loafs for gifts for neighbors, teachers, etc. Always a big hit.
November 29th, 2011 at 3:37 pm
Oh man! I’m throwing in chocolate chips and muffin-ing the begeezus out of this.
December 1st, 2011 at 12:05 pm
I was all set to make a boxed GF cake mix for dessert tonight, but I think you just convinced me to do this instead. I love LOVE pumpkin desserts, so I’m glad to see this today. I’m also of the mind that pumpkin deserves attention for much more than the week of Thanksgiving.
Thanks – perfect recipe for today.
Erika
December 1st, 2011 at 7:11 pm
I LOVE pumpkin bread! The idea of using fresh roasted pumpkin puree has always appealed to me, I just have not tried it yet. Your pumpkin bread looks delicious, and I will have to try your recipe in the future! …after all, you do call it the best!
-Brandon
http://www.theyummybits.com
Twitter @theyummybits
December 3rd, 2011 at 5:05 pm
I did make this back a couple of days ago and it was a big hit at home. I used two 8×4 pans -they got pretty tall in their pans, but didn’t flow over or anything.
I have one in the freezer and we’re making our way through the other one. I even shared a piece with my hair stylist yesterday. Terrific – absolute keeper.
Erika
October 25th, 2012 at 12:37 pm
the new home owner in me loves your countertops! (trying the recipe today)
November 20th, 2012 at 8:15 pm
how many large loaves does it make