Thursday, September 16, 2010

Pumpkin Bread / Muffins

This a recipe for Downeast Maine Pumpkin Bread that I found on and made changes to it. It is DELICIOUS! (You can just go to the link if you don't want to follow my changes.)

  • 2 cups homemade pumpkin or butternut squash puree (or 1 (15 ounce) can pumpkin puree)
  • 4 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup unsweetened applesauce
  • 1/2 cup water
  • 2 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
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans (or three 12-count muffin tins).
  2. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, 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.
  3. Bake in the preheated oven for about 50 minutes for bread or 15-20 minutes for muffins. Loaves/muffins are done when toothpick inserted in center comes out clean.

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