WFMW re-run: Wonderful pumpkin bread

A WFMW re-run from 10/29/08. I'm going to make this bread today (since I'm home, again, for a snow day) and freeze an extra loaf, so I thought I'd share.


This recipe is absolutely wonderful, thus it works for me.

DownEast Maine Pumpkin Bread (from AllRecipes)

INGREDIENTS
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (I used 1 cup applesauce)
2/3 cup water
3 cups white sugar (1 cup brown sugar, 1 cup white and 1 cup splenda)
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 (I didn't have this, so I didnt add it)
1/4 teaspoon ground ginger (ditto)
1 tsp vanilla

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. 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.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
4. Poke holes in the top of the bread, drizzle a melted butter/cinnamon/sugar mixture of the top.

This bread is better when it sits overnight. I made 2 loaves and 6 muffins out of this recipe.

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