Downeast Maine Pumpkin Bread is a moist, spiced quick bread with the cozy flavors and aromas of fall. This traditional New England recipe is easy to make and stays soft and flavorful for days.
Why you'll love this recipe
- No mixer is needed for this easy quick bread.
- Use this versatile recipe to make regular loaves, mini loaves, or muffins.
- Pumpkin bread freezes well and is wonderful for gifting.
- The flavors in this deliciously moist bread continue to develop after baking and the loaves taste even better the next day.
Pumpkin Bread is a traditional loaf cake which is considered a fall baking essential in New England and is especially popular in Maine. This Downeast Maine Pumpkin Bread recipe originated in the southeastern part of Maine.
For many people, pumpkin and spice are the most beloved flavors and aromas of the fall season. Baking this loaf will fill your home with autumn spice scents and will create a delicious treat to enjoy any time of day.
This recipe makes two 9" x 5" loaves. Enjoy one loaf now, and freeze or gift the second loaf.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Spray two 9 x 5 inch loaf pans with nonstick spray. Line the pans with an overhanging parchment paper strip.
- Whisk together the flour, baking soda, and spices.
- In a serparate bowl, mix the wet ingredients and sugar.
- Combine the flour mixture and the pumpkin mixture to form the batter.
- Pour the batter into the prepared pans and smooth the tops.
- Bake.
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Storage
Store Pumpkin Bread, well wrapped in plastic wrap, at room temperature for up to 5 days. Freeze the loaves for up to 2 months.
Tips
- Be sure to use plain, canned pumpkin puree, not pumpkin pie filling which has added spices and sweeteners.
- Over mixing this batter will make the loaf tough. For best results, mix just until the ingredients come together. Lumps are fine.
- Fill loaf pans or muffin tins no more than ⅔ full for optimal rise.
- For added citrus flavor, use orange juice in place of the water in the recipe.
- Use up to 1 cup (for full recipe) of add-ins such as chocolate chips, nuts, raisins, or craisins.
Frequently asked questions
Pumpkin pie spice is a combination of aromatic spices traditionally used in fall baking. The spices used include cinnamon, ginger, allspice, nutmeg, and clove.
To make one tablespoon of pumpkin pie spice, combine 2 teaspoons cinnamon and ¼ teaspoon ginger, allspice, cloves or nutmeg. If you only have two of the spices, use ¼ teaspoon whichever two spices you have and 2 ½ teaspoon of cinnamon.
Fresh pumpkin puree can be used in this recipe. Blot and drain any excess moisture of the puree before using.
Pumpkin bread is a sturdy baked good that is good for cold weather, short distance care packages.
The moisture in fruit and vegetable quick breads make them prone to mold and should never be sent in hot weather or for shipping times over one week.
Yes. This recipe makes 2 dozen muffins with a baking time of about 40 minutes.
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Downeast Maine Pumpkin Bread
Ingredients
- 3 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 15 ounce can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups granulated sugar
Instructions
- Preheat the oven to 350 degrees F. Lightly coat two 9" x 5" loaf pans with cooking spray. Line the pans with a parchment paper strip overhanging the 9" sides of the pans.
- In a large mixing bowl, whisk together the flour, baking soda, salt, pumpkin spice, cinnamon, nutmeg, and ginger. Set aside.
- In another large bowl, mix to combine the pumpkin puree, eggs, oil, water, and sugar.
- Stir the flour mixture into the pumpkin mixture just until none of the flour mixture is visible. The batter will be lumpy.
- Pour the batter into the prepared loaf pans and smooth the tops with a spatula.
- Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the loaves to cool completely in the pans on a wire rack. When cool, use the overhanging parchment to lift the loaves out of the pans.
- Store the loaves well wrapped in plastic wrap at room temperature for up to 5 days. The loaves can also be frozen for up to 2 months.
Notes
-
- Be sure to use plain, canned pumpkin puree, not pumpkin pie filling which has added spices and sweeteners.
-
- Over mixing this batter will make the loaf tough. Mix just until the ingredients come together. Lumps are fine.
-
- Fill loaf pans or muffin tins no more than ⅔ full for optimal rise.
-
- For added citrus flavor, use orange juice in place of the water in the recipe.
-
- Use up to 1 cup (for full recipe) of add-ins such as chocolate chips, nuts, raisins, or craisins.
- Double wrap in plastic wrap and place in a freezer weight zip lock bag.
- Bake loaves in disposable foil pans and wrap the loaves in the pans for mailing.
- Only ship Pumpkin Bread short distances, to and from cool/cold temperatures.i
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