Downeast Maine Pumpkin Bread

I'm making pumpkin bread right now from a recipe I found online.

It smells so good I can hardly stand it.

I love pumpkin bread. mmmmmmmm...all the spices.

I have to wrap it up in seran wrap for Christmas.

I hope it tastes as good as it smells.



SUBMITTED BY: Laurie Bennett
This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"

RECIPE RATING: ***** (5 out of 5 stars)

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PREP TIME 15 Min
COOK TIME 50 Min
READY IN 1 Hr 5 Min
Original recipe yield 3 - 7x3 inch loaf pans

INGREDIENTS (Nutrition)
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 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
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, 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.