Autumn is, without a doubt, my favorite season. The abundance of fresh pumpkins and crisp apples makes it truly special. As the days grow shorter and the nights become cooler, there’s nothing quite like snuggling up by the fire with a hot apple cider.
Down East Maine Pumpkin Bread
This recipe makes two delicious loaves of classic pumpkin bread, perfect for a cozy autumn treat!
Ingredients
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ⅔ 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
- Fresh pepita seeds, for sprinkling (optional)
Directions
- Prepare Your Pans: Preheat your conventional oven to 350°F or your convection oven to 325°F. Grease and flour two 9×5 inch loaf pans, then line them with parchment paper to prevent sticking.
- Combine Wet Ingredients: In a large bowl, mix together the pumpkin puree, eggs, vegetable oil, water, and white sugar until everything is well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix and Pour: Gradually add the dry ingredients to the pumpkin mixture, stirring just until everything is combined and no dry streaks remain. Pour the batter evenly into your prepared loaf pans. If desired, sprinkle fresh pepita seeds generously on top of each loaf.
- Bake: Bake for about 50 minutes in the preheated oven. The loaves are done when a toothpick inserted into the center comes out clean.
Enjoy your freshly baked pumpkin bread!
Journey through the professional career of a Pastry Chef 