Wednesday, October 17, 2012


The great pumpkin has arrived, time to think about fall and all the flavors.  This past summer I was visiting the Maine State Museum and saw this recipe in a cookbook that was being displayed of a old Maine farm kitchen.  So, I pull out paper and pencil and wrote it down.   Then I get home and google it and found the exact recipe on  So wonder where the orginal recipe came from.  Doesn't matter, we enjoyed this and its a nice bread for the holidays.  Happy baking my friends,  Andi

3 1/2 cups flour
3 cups light brown sugar
2 tsp soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 to 1 cup chopped nuts, optional I used 1/2 cup in the bread because I used some in the streusel topping
1 cup oil
3/4 cup cold water
4 eggs slightly beaten
1 15-ounce can pumpkin or 2 cups

In a large bowl add the first 7 ingredients and mix. Make a well in the middle of this mixture. Then add the remaining ingredients and stir with a spoon until mixed. Mix with electic mixer until smooth. Baked in greased and floured bread pans.  Bake at 350 degrees for about 45-60 minutes or until done in center  I got 4 small loaf pans.   Allow to sit and cool.  This bread is better the next day.  So wrap it up and store or freeze for another day.   I got 4 8-inch foil pans. These are the small disposal ones.  
Streusel Topping:   Brown-Eyed Baker
1/2 cup flour
1/4 cup chopped pecans
1/2 tsp cinnamon
3 Tbsp melted butter
Mix all together and sprinkle on top before baking
Happy Baking my friends,  Andi


  1. Oh, I love the look of that brown sugar topping!

  2. This looks so good! yumm..pumpkin bread with a wonderful topping..thanks so much for sharing the recipe! =)

  3. Love anything with pumpkin! Your bread looks wonderful! A great idea with the streusel topping!