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    Home » Recipes » Quick Bread/ Loaves/ Snack Cakes

    Downeast Maine Pumpkin Bread

    By Wendy Sondov · Published: Sep 13, 2024 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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.

    Sliced loaf of Pumpkin Bread showing the moist, dense crumb inside.

    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

    Ingredients: flour, pumpkin puree, eggs, oil, sugar, water, baking soda, salt, ginger, nutmeg, cinnamon, pumpkin spice.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Instructions: line loaf pans, whisk dry ingredients, mix wet ingredients, combine to form batter.
    1. Spray two 9 x 5 inch loaf pans with nonstick spray. Line the pans with an overhanging parchment paper strip.
    2. Whisk together the flour, baking soda, and spices. 
    3. In a serparate bowl, mix the wet ingredients and sugar.
    4. Combine the flour mixture and the pumpkin mixture to form the batter.
    Instructions: pour batter into lined pans, bake.
    1. Pour the batter into the prepared pans and smooth the tops.
    2. 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.

    Stack of Downeast Pumpkin Bread slices.

    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

    What is pumpkin pie spice?

    Pumpkin pie spice is a combination of aromatic spices traditionally used in fall baking. The spices used include cinnamon, ginger, allspice, nutmeg, and clove.

    What can I substitute for pumpkin pie spice?

    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.

    Can I use fresh pumpkin puree in this recipe?

    Fresh pumpkin puree can be used in this recipe. Blot and drain any excess moisture of the puree before using.

    Is pumpkin bread a good thing to send in care packages?

    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.

    Can I use this recipe to make pumpkin muffins?

    Yes. This recipe makes 2 dozen muffins with a baking time of about 40 minutes.

    Pumpkin Bread muffins with shiny tops, in tulip paper wrappers.

    Related Recipes

    Coffee Loaf Cake is a delicious, moist loaf covered in creamy, coffee icing.

    Baking a loaf of Amish Cinnamon Bread will fill your home with the warming aroma of cinnamon spice.

    Chocolate Marble Pound Cake is a pretty, two colored loaf cake that makes a great snack and a welcome gift.

    It's quick and easy to mix up the batter for Gingerbread Loaf Cake in a blender.

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    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Downeast Maine Pumpkin Bread

    This delicious Pumpkin Bread is a moist quick bread full of cozy fall spices. Use this recipe to make full sized loaves, mini loaves, or muffins.
    No ratings yet
    Pin Recipe Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 24
    Calories: 255kcal
    Author: Wendy Sondov

    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.
    Packing tips
    • 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

    Nutrition

    Calories: 255kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 202mg | Potassium: 32mg | Fiber: 1g | Sugar: 25g | Vitamin A: 47IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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