This one is fab! It uses a cup but it makes 3 loaves....

Downeast Maine Pumpkin Bread
Submitted by: Laurie Bennett
Rated: 5 out of 5 by 1427 members Prep Time: 15 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour 5 Minutes
Yields: 24 servings

"Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible."
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
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 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.

Crud, I just threw out this month's Southern Living. They had a really nice sounding recipe for pumpkin pecan muffins.

I was too busy to get serious about it.

You could make your own family favorite recipe and use 1/2 c. oil and 1/2 c. unsweetened applesauce.

PUMPKIN BREAD
Combine 1 cup brown sugar, 1/2 c. granulated sugar, 1 c. pumpkin, 1/2 c. vegetable oil, and 2 eggs and beat well.

Stir in 2 c. flour, 1 t. soda and 1 t. each salt, nutmeg and cinnamon, 1/4 t. ginger and mix well. Stir in 1 c. raisins, 1/2 c. chopped nuts and 1/4 c. water. Spoon into well oiled 9x5-inch loaf pan. Bake at 350-degrees for 65-75 minutes.

CIDER PUMPKIN BREAD (Source: Pillsbury Best Muffins & Quick Breads) 1 c. firmly packed brown sugar 1 cup canned pumpkin 1/2 c. oil 1/2 c. apple cider or apple juice 1 egg 1\-3/4 c. all\-purpose flour 1/2 c. whole wheat flour 3 t. baking powder 1\-1/2 t. cinnamon 1/2 c. chopped nuts 1/2 c. raisins Heat oven to 350\-degrees F. Grease and flour bottom only of 9x5\-inch loaf pan. In large bowl, combine brown sugar, pumpkin, oil, apple cider and egg; mix well. Add all\-purpose flour, whole wheat flour, baking powder and cinnamon; stir just until dry ingredients are moistened. Stir in nuts and raisins. Pour into greased and floured pan. Bake at 350\-degrees F for 55\-65 minutes or until toothpick inserted in center comes out clean. Cool 10\-minutes; remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ We're having these for breakfast this morning... Source: Mostly Muffins \- by Barbara Albright and Leslie Weiner. PUMPKIN PIE MUFFINS 2 c. all\-purpose flour (I use Irish Whole Meal Flour) 3/4 c. firmly packed dark\-brown sugar (I use1/2 c. palm sugar) 1\-1/2 t. baking powder 1/4 t. baking soda 1/2 t. salt 1 t. ground cinnamon 1/2 t. ground ginger 1/4 t. ground cloves 1/8 t. ground nutmeg (Grainlady note: I substitute 2 t. pumpkin pie spice for the cinnamon, ginger, cloves and nutmeg) 3/4 c. canned pumpkin 1/2 c. lightly salted butter, melted and cooled 1/4 c. buttermilk 2 eggs, lightly beaten 3 T. molasses 1 t. vanilla 3/4 c. coarsely chopped pecans or walnuts 3/4 c. chopped pitted dates Preheat oven to 400\-degrees F. Grease twelve 3x1\-1/4 inch muffin cups. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses, and vanilla until blended. Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine. Stir in pecans and dates. Spoon batter into prepared muffin cups; bake 20\-25 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve them or cool completely and store in an airtight container at room temperature. These muffins freeze very well. \-Grainlady

I made these muffins last year and everyone loved them. The recipe comes from Farm Girl Fare blog.

Spicy Pumpkin Pecan Raisin Muffins
Makes about 18 large muffins

1 cup raisins
3/4 cup orange juice

3 cups unbleached, all-purpose flour
1/2 cup whole wheat flour or whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon baking powder (make sure it's fresh!)
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg (a little less if freshly grated)
1/2 teaspoon ground cloves

1 cup (2 sticks/8 ounces) trans-fat free vegetable oil sticks
(I use Earth Balance) or butter, melted*
1 cup light brown sugar, packed
1/2 cup honey
3 eggs
1 15-ounce can packed pumpkin (or 1 pound fresh pumpkin purée)
1 cup chopped pecans or walnuts, toasted if desired

Heat oven to 350°. Place raisins and orange juice in a small bowl and microwave for 2 minutes; set aside. Grease muffin tins.

Combine flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a large bowl and set aside. Combine margarine, brown sugar, honey, and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold in dry ingredients, alternating with the raisin/juice mixture. Stir in the pecans.

Generously fill muffin tins. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. (Bake baby muffins about 15 minutes.) Cool muffins in tins for 15 minutes, then remove from tins and serve warm, or let cool on wire racks. Store in an airtight container for up to three days or freeze.

*Lower fat version: Simply omit 1/2 cup (1 stick) of the margarine or butter.

jude

Thanks everyone, I'll start with the first and work my way down. I love having the little loaves in the freezer and sometimes they're nice little "hostess gifts" to go along with something else. Nice to pull out on a cool fall morning with coffee, too. I'm going to start baking right now. Thanks again Sally

Caliloo....your pumpkin bread just came out of the oven and it smells great. Three small loaves and 1 large loaf.

Grainlady....I took your advice and on the second batch, I used my old recipe but substituted 1/2 cup of applesauce. It's in the oven now!

I can hardly wait until they cool enough to try.

The great pumpkin bread cook off continues tomorrow....I need to go the the store for some of the ingredients in the other recipes.

Oh, I reached for my bottle of ground cloves and it was EMPTY so I used ground Mace instead. We'll see if it works!

Thanks again

I looked at my recipes and they both have the same amount of oil as the ones here. I have reduced it by half and had the loaves be fine. I tend to gasp at all the oil.

I use a pumpkin recipe made with maple syrup that is very good as well as my old standby which very closely resembles Alexa's (so I won't include it here) but with slightly less sugar and I use half brown sugar. I like the maple with pumpkin. I usually add walnuts or pecans. 1/2-1 cups chopped.

"Maple Pumpkin Bread

Recipe from Karen Fortin
Carman Brook Maple and Dairy Farm
Swanton, Vermont

Yields 3 standard loaves or 5 - 6 small loaves

1 1/2 c. grade B maple syrup
1 1/2 c. sugar
4 eggs
1 c. oil
3 c. mashed pumpkin (I often use squash)
3/4 tsp. salt
3/4 tsp. baking powder
1 1/2 tsp. cinnamon
4 1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. cloves
1 1/2 tsp. nutmeg

Beat maple syrup, sugar, eggs and oil together; add
pumpkin. Add dry ingredients. Bake at 300 degrees for
1 hour and 20 minutes. Test with cake tester.

This bread freezes excellently.

Thanks to Vermont Maple Sugar Maple Association
for the use of this recipe."

Sally I'm glad you made it and I hope you love it! I have tried a LOT of pumpkin bread recipes and this one is the only one I make now. Sometimes you just hit on a winner - like Nancy's Banana Bread or this recipe.

Alexa

Alexa....it's wonderful! One small loaf gone and part of the big one. The other two in the freezer....to keep them away from me!
The other recipe with the apple sauce is good also, not as much pumpkin taste, but still really good.
I think I'd better wait till next weekend to continue with the rest of the recipes. I don't want to suffer "pumpkin bread burn out"!