Courtesy of 3bees.
Ingredients - (Makes 3 loaves).
1 (15 oz.) can, pumpkin puree,
4 eggs,
1 cup, vegetable oil,
2/3 cup, water,
2 cups, white sugar,
1 cup, brown sugar,
2 cups, all purpose flour,
1 1/2 cups, whole wheat pastry flour,
2 tsp, baking soda,
1 1/2 tsp salt, 1 tsp, ground cinnamon, 1 tsp, ground nutmeg, 1/2 tsp, ground cloves, 1/4 tsp, ground ginger.
Method
Preheat oven to 350F (175C).
Grease and flour three 7x3 inch loaf pans.
(1) In a large bowl, mix together pumpkin puree, eggs, oil, water and sugars until well blended.
(2) In a separate bowl, whisk together the flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
(3) Stir the dry ingredients into the pumpkin mixture until just blended.
(4) Pour into the prepared pans.
(5) Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Bon Appetit!
ADAPTED from this great recipe:
Downeast-Maine-Pumpkin Bread
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
Online Conversions
Temperatureconverter
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: 3bees, 3 bees-ETSY, blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams
