| prep time |
cook time |
serving size |
| 20 min |
50 min to start |
three 8x4in loaves |
this recipe uses the imperial system. i'm sorry.
modified version of this recipe from laurie fontaine bennett on allrecipes. i owe them my life. specifically, i've changed the spices a bit, added an option for butter, adjusted times, and changed the standard loaf size to what i typically use.
Ingredients
- One 15oz can of pumpkin puree
- 4 large eggs
- 1 cup melted & cooled unsalted butter, or 1 cup vegetable oil
- 2/3 cup water
- 3 cups of granulated sugar
- 3 1/2 cups of all purpose flour
- 2 teaspoons of baking soda
- 1 1/2 teaspoons of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon allspice
- 1/8 teaspoon vanilla extract
Directions
- Preheat your oven to 350 degrees Fahrenheit, or 175 Celcius. Grease and flour your loaf tins. I normally paint on cooking oil with one of those funny rubber kitchen brushes, then put about a teaspoon of flour in the tin, shaking it around until all the sides are roughly covered. I put the excess flour in the next tin, and so on and so forth, adding more if needed.
- Mix together your dry ingredients-- flour, baking soda, salt, spices... you wanna do this in a medium bowl, but you'll need a decently large bowl for....
- mixing together your wet ingredients-- butter OR oil, eggs (make sure you deshell them first), vanillar, sugar even though its technically dry, water, and of course, your pumpkin. Mix these bad boys until they're a soupy orange liquid.
- Slowly add your dry ingredients to your wet ingredients. AllRecipes says to add until 'just mixed', but you get some weird results with chunks of flour and goop when you do that, so mix well.
- Pour the batter evenly between tins. I use 8 by 3 7/8 loaf tins since that's whats usually available at my neigborhood grocer, but you could also use two 9 by 5s like AllRecipes does. This recipe also makes pretty mean muffins, so you could do that too, if you want. Just adjust the cooking time to be a bit less.
- Put that thing in the oven! AllRecipes says to bake it for 50 minutes, but that never ends up being enough for me-- it's a good starting point, though. Bake it until a toothpick comes out clean. I normally increment it by 5 or 10 after 50 minutes. Optionally, you can put on a show or movie to watch while it bakes-- my personal favourite while baking is Over the Garden Wall.
- Eat!
Credits
As previously stated, this recipe is slightly modified from the recipe for Downeast Maine Pumpkin Bread from AllRecipes. So...
Bennett, L.F. (2024) Downeast Maine Pumpkin Bread, Allrecipes. Available at: https://www.allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread/ (Accessed: 31 August 2024).
hal (tertiaryapocalypse)
hey! i hope you enjoyed my recipe for pumpkin bread. i've been making it for two ish years now? i go into a sort of baking frenzy every fall, haha. anyways, feel free to hop into the editor and leave a comment here! i'm hoping to add pictures the next time i make it, though that won't be too soon as my dorm does not have an oven.
08.31.2024
arsenicCatnip (AKA: Sumi!)
This looks like a wonderful recipe! Once the weather gets a little chillier, I shall most certainly get around to baking this. Cinnamon, allspice and other such spices are so wonderful for the autumn. Very comforting flavours and aromas!
1st September, 2024