Recipe By Laurie Bennett
Rating
Published Jul 20th
Prep 15m Cook 50m Additional - Ready In 65m
Servings 3 - 7x3 inch loaf pans Calories 263.2

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 Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • ⅓ cup water
  • 3 cups white sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. 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. 3 Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Nutrition Facts

  • Calories 263.2
  • Carbohydrate 40.6 g
  • Cholesterol 31 mg
  • Fat 10.3 g
  • Fiber 1.1 g
  • Protein 3.1 g
  • Saturated Fat 1.5 g
  • Sodium 305.4 mg
  • Sugar 25.7 g

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Reviews

  1. My pet peeve with the recipe ratings is people who make numerous changes to the original then go on to rate what they have made rather than the given recipe. I followed the recipe exactly, and the pumpkin bread was delicious!
  2. I chose this recipe due to the reviews, and made the recipe exactly as given. I found it good, but not great. I baked mini loaves, and got 16 loaves total. The first half, I left the recipe "as is", the second half, I added 1/2 tsp vanilla (had only half the batter left), doubled - Read more ...
  3. Excellent. I followed the ingredients and directions almost exactly. The only new things I did were add a teaspoon of vanilla and 1 1/2 teaspoons of pumkin pie spice(I did not have any cloves). I also used one cup of packed light brown sugar and two cups of regular sugar. I baked mine in one - Read more ...
  4. Untweaked recipe gets 5 stars, and healthy version gets 5 stars too! Healthy version: (1)100% whole white wheat (it is not as heavy as regular whole wheat), (2)substituted half the oil with applesauce, (3) 1 C brown sugar and 1/2 C white sugar, (4) used apple juice instead of water, (5) doubled the ginger, (6) - Read more ...
  5. The best pumpkin bread I've ever had by far. The only changes I made were to add a teaspoon of vanilla, and to use two 9X5 loaf pans. Baked them at 65 minutes and used the toothpick test. The first loaf was gone in less than a day! Froze the other loaf for future use. - Read more ...
  6. I cannot believe how delicious this recipe was! I have never tasted such a rich, soft and filled with flavor, pumpkin bread in my life! Since I am not "suzie homemaker" this has been the only time I could play with food! I grabbed everyone's hints and here's what I did: 1/2 cup butter; 1/4 - Read more ...
  7. Best pumpkin bread I ever had! Full of flavor and moist. Freezes well. I did, however alter it slightly. Reduced oil to 1/2 cup, adding 1/2 cup applesauce; reduced suger to 2 cups, added 1/2 cup raisens; increased ginger to 1/2 ts and added 1 cup chopped nuts.
  8. Out of this recipe, I ended up making a dozen Pumpkin muffins and a Pumpkin loaf as well. It is simply scrumptious!! I read all the reviews and took all the suggestions that were offered that were similar. Below is how I ended up re-writing the recipe - it turned out moist, spicy, and DELICIOUS!! - Read more ...
  9. Wow! Thanks Laurie. Teriffic recipe. My hubby and I are great fans of Starbucks Pumpkin Loaf. At $1.75 per slice, I'm thinking of all the money we can save. To make this recipe even more of a taste-alike, I added an additional 1/2teaspoon of ginger, 2/3 cup each of golden and dark raisins, then topped - Read more ...
  10. 1 c. brown sugar 1 c. white sugar 3/4 c. oil 1 c. dried cranberries OH MY GOD, THIS IS SOO GOOD!
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