Healthier Downeast Maine Pumpkin Bread Food

HEALTHIER PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans.
• Beat sugar, pumpkin, eggs, water, applesauce, vegetable oil, and vanilla extract together in a large mixing bowl.
• Whisk flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger together in a separate bowl; stir into the pumpkin mixture until just combined. Fold walnuts into the resulting batter; pour into prepared bread pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. Wrap tightly in aluminum foil to store.

DOWNEAST MAINE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.

DOWNEAST MAINE PUMPKIN BREAD

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.

DOWNEAST MAINE PUMPKIN BREAD, LOW-FAT

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.