Down East Pumpkin Bread

Down East Pumpkin Bread

Quite possibly the best pumpkin bread you’ll ever eat!

This has got to be one of the best pumpkin breads I have ever eaten!

Traditional fall treat

The original recipe comes from the AllRecipies site.  I changed it slightly–used a bit less sugar, added nuts and eliminated the conglomeration of spices and simply used pumpkin pie spice.

This was made even more festive looking by using my brand-new Nordicware loaf pan.  It has a pumpkin patch relief on the top and is just perfect for something such as this.

Pumpkin Patch Design

This bread is super moist, but has a substantial texture.  I find the texture to be the best part of this bread.  It sort of melts in your mouth.

Fantastic texture

The batter will appear VERY thin–so don’t get nervous.  It will bake up just fine!  I topped it off with a simple dusting of confectioner’s sugar.  All this really needs!

Better double the recipe–because this one will go fast!

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Down East Pumpkin Bread

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Servings: 12

Author: Judith Hannemann

Ingredients

• 3/4 cup pumpkin puree not pumpkin pie mix
• 1 1/4 cups sugar
• 2 eggs
• 1/2 cup oil
• 1/3 cup water
• 1 3/4 cup flour
• 1/2 cup chopped nuts optional
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice

Instructions

• Preheat oven to 350 degrees F. Spray or grease the bottom only of a 9 x 5 x 3-inch loaf pan (approx 1.5 quarts volume). Greasing only the bottom aids in a well-rounded top and an even split down the middle of the bread.
• Whisk together the pumpkin, sugar, eggs, oil, and water in a medium bowl.
• In a separate bowl, mix the flour, nuts (if using), soda, salt and pumpkin pie spice well.
• Add the dry ingredients to the wet ingredients and mix only until blended…do not overmix. Batter will be thin!!!
• Pour into prepared pan and bake for 60-65 minutes, or until toothpick inserted in center comes out clean.
• About 12 servings.

Down East Pumpkin Bread

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