Description
Downeast Maine Pumpkin Bread is a classic, moist pumpkin bread filled with warm spices like cinnamon, nutmeg, cloves, and ginger. This easy-to-make recipe yields two delicious loaves, perfect for holiday gift-giving or cozy autumn breakfasts. The bread develops even more flavor the day after baking, making it a comforting treat to enjoy over several days.
Ingredients
Wet Ingredients
- 1 (15-ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups white sugar
Dry Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Optional Add-ins
- 1 cup semisweet chocolate chips or
- 1 cup chopped toasted pecans or
- ½ cup of each chocolate chips and pecans
Instructions
- Prepare the pans and oven. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans to prevent sticking.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until fully combined. This ensures the spices and leavening are evenly distributed.
- Combine wet ingredients. In a separate bowl, mix the pumpkin puree, eggs, vegetable oil, water, and white sugar thoroughly until the mixture is smooth and well blended.
- Combine wet and dry mixtures. Stir the dry flour mixture into the wet pumpkin mixture gently until just blended. Be careful not to overmix to keep the bread tender.
- Add any optional mix-ins. If desired, fold in chocolate chips, chopped toasted pecans, or a combination of both at this stage.
- Pour batter into pans. Evenly divide the batter between the two prepared loaf pans and smooth the tops.
- Bake the bread. Place the pans in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
- Cool and serve. Allow the loaves to cool in the pans for about 10 minutes, then remove and cool completely on wire racks. The flavor improves if you let the bread rest overnight before slicing.
Notes
- This pumpkin bread tastes even better the day after baking.
- Optional: Fold in 1 cup semisweet chocolate chips, 1 cup chopped toasted pecans, or ½ cup of each for added texture and flavor.
- Use fresh or canned pumpkin puree for convenience.
- Make sure to not overmix the batter to keep the bread moist and tender.
- Store the bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American