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Downeast Maine Pumpkin Bread

Reviewed: Oct. 11, 2013
I am a seasoned baker and have been looking for a pumpkin bread recipe that has a lighter crumb as opposed to all (literally, all) of the heavy, dense, sticky recipients out there. I googled " The Best pumpkin bread recipe" and ye old google brought me here. I'm so glad it did. Not only was I thrilled to have finally found a perfect crumb in a pumking bread (not to mention the exquisite flavor, but all of my family members, even the anti-pumpkin eaters of the bunch, devoured both loaves. I have a FEW minor notes: 1. I made half a recipe and used a full 15 oz. can of pumpkin 2. I beat the wet ingredients until they were light in color 3. I used fresh ground whole grain wheat and natural sugars 4. I used two bread pans (since I added more pumpkin and beat the batter more, I had more to work with). One late note: For those of you who are dedicated to using whole grain flour, DO IT. I grind my own flour for everything I bake. Everything. Don't be discouraged my fear that it will be heavy and taste wheaty. The wheat really enhanced the flavor. I'm just so thrilled!
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