“This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked.”—Laurie Bennett

Downeast Maine Pumpkin Bread
Laurie Bennett, allrecipes.com

1 (15 ounce) can pumpkin purée
4 eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3½ cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

Preheat oven to 350˚. Grease and flour three 7 x 3 inch loaf pans.

In a large bowl, mix together pumpkin purée, 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.

Yield 3 – 7 x 3 inch loaf pans.

MF&L Staff at Maine Food & Lifestyle magazine.