Description
Moist, spiced, and irresistibly flavorful, this Downeast Maine Pumpkin Bread is a classic fall favorite. Perfect for breakfast, snacks, or gifting!
Ingredients
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 1 cup vegetable oil (or melted butter)
- ⅔ cup water (or milk)
- 3 cups granulated sugar
- 3 ½ cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground allspice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.
- In another bowl, beat together pumpkin puree, eggs, sugar, oil, water, and vanilla until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added texture, stir in 1 cup of chopped walnuts, pecans, or chocolate chips.
- Make it healthier by swapping half the flour for whole wheat flour and reducing sugar by 25%.
- For a bakery-style touch, sprinkle raw sugar or pumpkin seeds on top before baking.
- This bread tastes even better the next day as the spices develop more flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes