This recipe from pumpkin bread tastes better the next day and seems to get even better the day after that. This recipe is all over the internet so I don’t know where it originated from, but I found it on Allrecipes: https://www.allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread/
Downeast Maine Pumpkin Bread
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 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 about 50 minutes in the preheated oven. Loaves are done when
toothpick inserted in center comes out clean.