Recipe Review- Downeast Maine Pumpkin Bread

from the All Recipes Website.

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 7x3 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.

This is an easy recipe to make, but I have never made any bread that called for oil in place of butter, so it was a bit different. Definitely easier to mix, for one, and while the bread was baking, I could smell the oil. The results? A very pumpkiny and flavorful bread, but it's a bit heavy, in my opinion. I think the oil is what caused it to be so heavy, but the flavors were great. Another problem was it was still uncooked in the middle even after 60 minutes of cooking, but anyone can adjust that easily. I loved the addition of Ginger. I may modify this and put butter in instead next time. 5/5.

Here's a bright picture my husband took while eating up the first slice of bread. Why he didn't get a picture of the loaf itself, I don't know, but I was not feeling so hot this weekend which is why I didn't get the shot. I apologize for how bright it is, but the other picture he took didn't come out too good.