It’s fall! (aka Pumpkin Bread)

Recipe via google (which brought me to this Downeast Maine Pumpkin Bread recipe). I had this one bookmarked from previous years, and it’s virtually identical.

Nothing much to this. Take the wet ingredients plus sugar and throw it in a bowl and mix it up. Throw the rest of the ingredients in another bowl and mix ’em around. Add bowl #2 to bowl #1 and mix it again. Split between two loaf pans and bake at 350 for 50 minutes (or 58 if you have my underachieving oven). The recipe said 3 7×3 loaf pans but I don’t even know what that is so I used standard sized 9x5x3 (or thereabouts) and made 2 instead of 3.

Ingredients. Easy/Peasy (Lemon Squeezy).

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Pans greased and floured. Maybe not enough though (see below).

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Bowl of liquid pumpkin goo (eggs, oil, pumpkin, water and sugar. The oil kept trying to separate.

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My “helper” getting in on the action. He tasted the “yummy salt” (spices), and got a bit too much ginger and was none too happy about it.

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Although the recipe didn’t call for it, because mine would be consumed mostly by a 1 year old, a 3 year old, and a young at heart 42 year old, I added chocolate chips. Which were promptly picked out one at a time by my sous chef for immediate consumption.

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Two pans o’ pumpkin bread, ready to bake.

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Two pans o’ Pumpkin Bread, fully baked.

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One pan that grew so fond of it’s pumpkin flavored companion it couldn’t let go altogether. :-/

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Which at least gave us something to munch while the rest cooled…

 

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Luckily the other came out perfectly – until a certain someone tried to pick a chocolate chip out of it.

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Final sliced product (and failed attempt at food porn photography).

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THE END!

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