Downeast Maine Pumpkin Bread Recipes

Steps:

• Preheat oven to 350 degrees F.
• 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.

Steps:

• 1. Prepare 2 loaf pans by lightly coating with an oil spray, such as Pam. Set aside. Preheat oven to 350 degrees F.
• 2. In a large bowl, mix together all ingredients EXCEPT the flour, until smooth. Gradually add in the flour until well blended and pour into the prepared pans. Tap them lightly on the counter to remove any bubbles and place in the preheated oven. Bake for 60 minutes, turn off the oven and leave them in (without peaking) for another 10 minutes.
• 3. Cool completely on racks, remove from pans, and store in gallon sized zip bags.
• 4. *Pumpkin Pie Spice Ingredients: • 6 tbsp ground cinnamon • 4 tsp ground ginger • 4 tsp ground cloves • 2 tsp ground nutmeg Directions: Combine all 4 ingredients into a small jar or bowl that can be sealed with a lid. Shake until well mixed. Store tightly sealed with the rest of your baking spices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, eggs, butter, buttermilk, and brown sugar in a large bowl until well blended. Combine whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. Fold flour mixture into pumpkin mixture until just blended. Gently stir in raisins and pumpkin seeds. Pour into prepared pans or muffin cups. Lightly sprinkle tops with raw sugar.
• Bake in preheated oven until a toothpick inserted into center comes out clean; about 50 minutes.

Steps:

• Preheat oven to 350°F Grease and flour three 7x3 inch loaf pans, two 8x5 loaf pans, or two regular sized muffin pans.
• Toast pecans in a dry non-stick skillet over medium-low heat until light golden-brown and fragrant. Spread out on a plate and set aside to cool.
• In the work bowl of a stand mixer, combine pumpkin puree, eggs, oil, applesauce, vanilla and sugar. Mix on medium-low until well-blended.
• In a large bowl, sift together flour, baking soda, salt, and spices. Reserve 1/3 cup of dry mixture. Add remainder to mixer a few large spoonsful at a time and mix on low until almost combined; a few streaks of flour should remain. Remove bowl from mixer base.
• Toss cooled nuts and raisins with reserved dry mixture. Sprinkle over the top of the batter and fold in with a spatula until well-mixed.
• Divide evenly between prepared pans. (If using muffin cups, fill each 2/3 full.) Bake in preheated oven; muffins will need about 40-45 minutes (start checking at 30 minutes). Small loaves will need 50-55 minutes, large loaves 60-70 minutes. All are done when a toothpick inserted in the center comes out clean.