So a friend keeps posting yummy pumpkin recipes.  And I can’t be left out of the foodie bloggy goodness!  I’ve made this recipe for a couple of friends recently, including my mama and her friends who were getting away for a little coastal vaca action this weekend.  Apparently it was a big hit, and these women have very discerning palates.  So here’s the recipe, and I’ll add my variations, because y’all know about me and recipes:  they’re just a “guideline with room for interpretation”.

Downeast Main Pumpkin Bread

INGREDIENTS

• 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

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 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.

VARIATIONS:

• Okay, so I substituted grape seed oil for the fat.
• I used 1/2 brown sugar, 1/2 white sugar - about 2 1/4c. total.
• I’ve thrown in vanilla because, hello:  vanilla is yummy!
• I’ve substituted white whole wheat flour to give the illusion of “healthiness.”
• I’ve made it with dried cranberries and put a sugar/cinnamon topping on.
• I’ve also poked holes in the top and drizzled caramel sauce on.

Mmmmm:  pumpkin goodness.

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