Right before my family came to visit a couple of weeks ago, I went on an all-out hunt to find the best Breakfast Bread recipe out there as our morning staple. With family around, it seems that every person wants a different morning schedule. Sometimes it’s the kids and sometimes it’s just adults on vacation, but you never know what time people will wake up and get going. As a hostess, planning and fixing a full breakfast is my biggest challenge. Some people need their coffee first, some don’t really eat a big breakfast, and some have eaten and are back from a run before I’m even out of the covers!! For me, the best problem-solver seems to be to have a good breakfast bread (or two!) on hand to satisfy everyone–at whatever time they choose to partake!
On my quest, I made a yummy Ginger Pumpkin bread, a zucchini bread, and even a banana walnut bread. My husband’s co-workers were pleased with all of the options but when I came across this recipe from http://www.allrecipes.com, I knew I had hit the jackpot. Not only is it DELICIOUS, it was just as good on Thursday as it had been when I made it a week before! I really think it even got better on days two and three. Amazing. Something about the combination of all of the spices…it just grows together as it sits out. I made two loaves and 12 muffins with this recipe and the loaves were not huge but definitely full enough to make a nice gift. And I got rave reviews every morning until the last crumb was gone!
So try it and then comment back and let me know how it turns out!
Downeast Maine Pumpkin Bread
1 Hr 5 Min
Original Recipe Yield 3 – 7×3 inch loaf pans
- 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
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 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.
Amount Per Serving Calories: 263 | Total Fat: 10.3g | Cholesterol: 35mg