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nameDowneast Maine Pumpkin Bread
descriptionA tried & true recipe.
urlhttps://12tomatoes.com/downeast-maine-pumpkin-bread
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Ingredients
  • 1 (15oz) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 1/2 cups granulated sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cardamom
Preparation
  1. Preheat oven to 350 degrees F and grease two 9-inch loaf pans.
  2. In a large bowl, mix together the pumpkin, eggs, oil, water, and sugar until fully incorporated.
  3. In another medium-sized bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.
  4. Slowly mix the dry ingredients into the wet ingredients, just until no dry spots remain.
  5. Transfer half the batter into each prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean. I recommend covering the loaves with foil for the last 15-20 minutes to prevent the tops from over browning.
  6. Allow loaves to cool for about 15 minutes in the pan, then remove and place on a cooling rack. Allow bread to come to room temperature before slicing for best results.
A tried & true recipe.
Course: Snack
Allergen(s): Eggs, Gluten, Eggs, Gluten

Recipe adapted from Allrecipes.com

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Downeast Maine Pumpkin Bread

Downeast Maine Pumpkin Bread

4.7 from 102 votes
Servings: Makes 2 loaves
Author: Rachael Murray
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 (15oz) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 1/2 cups granulated sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cardamom

Preparation

  1. Preheat oven to 350 degrees F and grease two 9-inch loaf pans.
  2. In a large bowl, mix together the pumpkin, eggs, oil, water, and sugar until fully incorporated.
  3. In another medium-sized bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.
  4. Slowly mix the dry ingredients into the wet ingredients, just until no dry spots remain.
  5. Transfer half the batter into each prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean. I recommend covering the loaves with foil for the last 15-20 minutes to prevent the tops from over browning.
  6. Allow loaves to cool for about 15 minutes in the pan, then remove and place on a cooling rack. Allow bread to come to room temperature before slicing for best results.