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Downeast Maine Pumpkin Bread


1 (15 oz) Can Pumpkin Puree
4 Eggs
1 C Vegetable Oil
2/3 C Water
3 C Sugar
3-1/2 C All Purpose Flour
2 t Baking Soda
1-1/2 t Salt
1 t Cinnamon
1 t Nutmeg
1/2 t Cloves
1/4 t Ginger

In a large bowl combine pumpkin puree, eggs, vegetable oil, water, and sugar. Mix well.

In another large bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mix well.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix.

Transfer to a large lasagna pan sprayed liberally with Non-Stick cooking spray. Bake for 1hr @ 350F or until a toothpick comes out clean.

This recipe provides 12 (1.15 oz) grain portions.

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