Thursday, September 18, 2008

downeast maine pumpkin bread

i wasn't originally going to post this for our fabulous "breads" category. so let me back myself up first. i felt like it was too soon for pumpkin anything, even though i've been totally into talking about halloween costumes, shopping for fall decorations, making halloween bows, etc. i love fall so much though and never want to waste the fall months. i was sitting in starbucks at the airport on tuesday staring at their new "pumpkin spice latte" sign and totally got excited. (not to drink it... just that it's that time of year again). so after a brisk morning of buying a few halloween items i decided it is NOT too early for pumpkin anything! it did remind me of this post though. (please try that recipe, you will not be sorry) hopefully you'll love this bread as much as i do!

1 (15 oz.) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1 stick butter melted and cooled
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 cup chocolate chips (i usually add some extra!)
preheat oven to 350 degrees. grease and flour three 7x3 inch loaf pans.
in a large bowl, mix together pumpkin puree, eggs, oil, butter, water, and sugars until well blended. in a separate bowl, whisk together the flower, baking soda, salt, and all spices. stir the dry ingredients (along with the chocolate chips) into the pumpkin mixture until just blended. pour into the prepared pans.
bake for about 50 min. in the oven. loaves are done when toothpick inserted in center comes out clean.


Emily said...

Pumkin bread sounds sooo good right now! This looks perfect! It is especially perfect when the weather starts to turn cold too! Yum-E!

Liz said...

what did you buy?!

The Harwards said...

As far as I'm concerned, pumpkin puree should be kept in the cupboard all year for recipes like THIS one!