Best 6 Mother Marges Pumpkin Bread Recipes

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

DOWNEAST MAINE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour three 7x3 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.

NOT YOUR MOTHER'S PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
• In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
• In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
• Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.

MOTHER MARGE'S PUMPKIN BREAD

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour 2 loaf pans.
• Combine flour, baking powder, baking soda, allspice, cinnamon and salt in a bowl. Set aside.
• In a separate bowl cream shortening and sugar.
• Add eggs one at a time.
• Add vanilla and pumpkin.
• Gradually add in dry ingredients from first bowl.
• Pour equal amount into both loaf pans.
• Bake on center rake for approx 60 minutes or until a toothpick inserted in the center of a loaf comes out clean.
• All ovens so I start checking my loaves at 45 mins and recheck every 5 minutes until done.
• We like it best cold!
• So enjoy the leftovers.
• It also freezes nicely.

DOWNEAST MAINE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 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.

PUMPKIN, SAGE, AND BROWNED-BUTTER QUICK BREADS

Steps:

• Preheat oven to 350 degrees. Butter and flour eight 2 1/2-by-4-inch loaf pans. Melt butter in a medium saucepan over medium-low heat. Add sage strips, and cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl, and let cool slightly.
• Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
• Whisk together pumpkin, sugar, eggs, and browned butter with sage. Add flour mixture, and whisk until incorporated. Divide mixture evenly among 8 pans. Smooth tops gently using an offset spatula.
• Place pans on a rimmed baking sheet, and bake until a tester inserted into centers comes out clean, about 30 minutes. Transfer pans to a wire rack, and let cool for 15 minutes. Invert pans to remove breads, transfer to wire rack, top sides up, and let cool completely. Garnish with whole sage leaves before serving.