Pumpkin Bread Using Homemade Puree

More baking. Love to bake, need to learn how to avoid eating so much. Four boys and a husband should be able to do that deed for me.

Today I made this: Downeast Maine Pumpkin Bread from AllRecipes.com.


* 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


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. 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.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

I used my pumpkin puree from yesterday. Ooh-la-la. My plans were to make the bread and have Frank take it to Franny’s soccer party. Plan was good. The boys gobbled down slices of the bread before I could even get them arranged on the plate. I put the kabosh on that. And then Frank forgot the nicely (not really, but we’ll pretend) arranged platter behind when he left.

Whatever. I get an “E” for Effort.

Here’s the review I left of the bread. If I were feeling less lazy I would have taken a picture and wrote up a little more here, but… eh.

I make pumpkin bread every year, and wanted to try something new. So glad I tried this one. It is SUPER yummy. Here’s a couple things worth mentioning:

1.) I made mine using 2 loaf pans, 9×5 I believe.
2.) I added about 1.5 cups of milk chocolates at the end, after everything was mixed.
3.) My toothpick NEVER came out clean. Even after 60 minutes. I cooked them about 65 minutes then took them out, letting them cool on a wire rack in the pan. I removed them about 20 minutes later.

I was very fearful they would be a gooey mess, but they were not. Moist in the middle, and yummy.

The only thing I might do different is try to go a little lower on the sugar, but based on the raves from family, maybe I’ll leave well enough alone.

Tastes good with chili. And wine.


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