Pumpkin Bread


I don't think Rachael Ray herself could have thought of a lame-er name for a recipe - but I'm gloating.  With such a poor choice of words constructing a name for this pumpkin bread, it does taste quite delicious.  The recipe filled up a small baking pan and a muffin tin.  Dan and Heather were stoked that we had extra.

I got the starter recipe from the Downeast Maine Pumpkin Bread recipe at allrecipies.comI can't bake to save my life so there will always be a starter recipe when it comes to flour, egg, sugar, etc...

The instructions were followed more-or-less with the following minor changes:

1) I didn't have a full cup of vegetable oil so I used about a third cup each of canola, coconut, and olive oils.  2) I added about a cup of crushed walnuts.  3) I doubled the amount of dried ginger to 1/2 teaspoon and I added about 1/4 teaspoon of Grains of Paradise. 


It is really quite easy, here we go...


  • 1 - 15oz. can of pumpkin, I used half a 29oz can
  • 4 eggs
  • 1 cup vegetable oil, different kinds works
  • 1 cup of crushed walnuts
  • 2/3 cups water, AKA Chateau Faucet
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg, freshly ground is always best
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground Grains of Paradise


  1. Preheat oven to 350, grease or spray 2 5x7 loaf pans
  2. In a large bowl, mix together eggs, sugar, pumpkin, oil, water, salt, and spices.
  3. In another bowl mix together flour and baking soda.
  4. Incorporate the dry into the wet slowly so as not to make a mess, add the nuts.  Try to mix as little as possible.  Distribute into loaf pans evenly and pop into oven for about an hour.
  5. Allow to cool and keep in a zip lock bag for up to a week.  Enjoy at room temperature or after a quick jaunt in the toaster oven with a little pat of butter.
Authordavid koch