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Wednesday, August 31, 2011

The Last Pumpkin Recipe You Need



Really. Do not go looking for another pumpkin bread recipe. You don't need it. I saw this Downeast Maine Pumpkin bread recipe last year but failed to ever make it. After Dunkin Donuts released their fall pumpkin flavors on Monday, I got back to perusing the web for something pumpkin-y to bake. I came back to this and since I had all of the ingredients, I went for it. I did make a few changes, which were noted in the comments section of this recipe, and those are reflected below.

This made one loaf, 12 muffins and one mini donuts pans worth of batter for me and I love the variety of items I have to chose from, I am taking most of the muffins into my new office (I like to win my coworkers over with treats) and froze the donuts. Ill freeze most of the bread as well after it cools and I slice it. I think you could up this a bit with a crumb topping - melted butter, cinnamon sugar and a bit of flour. Either way, its nice and firm but extremely moist and pumpkin-y. If you like the Starbucks pumpkin loaf, give this a whirl for some money saving during the fall months.

Pumpkin Bread (from allrecipes.com)
1, 15oz, can Pumpkin Puree
4 Eggs
1c Vegetable Oil
2/3c Water
2c White Sugar
1c Brown Sugar
3 1/2c Flour
2 tsp Baking Soda
1.4 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Ginger
1/2 tsp Cloves
1/4 tsp Pumpkin Pie Spice

Preheat the oven to 350 degrees.

In a large bowl, combine ingredients from Pumpkin through Sugars and mix until combined.

In a separate bowl, mix remaining ingredients. In 3 batches, add the dry to the wet ingredients and mix until everything is combined.

Spray your pans or put liners in your muffin tins and aluminum foil in your loaf pan. Add batter to your pans and bake: 70 minutes for a loaf, 20 minutes for muffins and 12 minutes for mini donuts.

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