Downeast Maine Pumpkin Bread
Downeast Maine Pumpkin Bread
This recipe yields a soft, moist pumpkin bread brimming with warm spices—perfect for autumn gatherings or a cozy holiday breakfast.
Ingredients
| Ingredient | Amount |
|---|---|
| Canned Pumpkin Purée | 1 (15 oz) can |
| Eggs | 4 |
| Vegetable Oil | 1 cup |
| Water | 2/3 cup |
| Granulated Sugar | 2 1/2 cups |
| All-Purpose Flour | 3 1/2 cups |
| Baking Soda | 2 teaspoons |
| Salt | 1 1/2 teaspoons |
| Ground Cinnamon | 1 teaspoon |
| Ground Nutmeg | 1 teaspoon |
| Ground Cloves | 1/2 teaspoon |
| Ground Ginger | 1/4 teaspoon |
| Ground Cardamom | 1/4 teaspoon |
Instructions
- Preheat & Prep Pans
Set your oven to 350°F (175°C). Lightly grease two 9-inch loaf pans and set aside. - Mix Wet Ingredients
In a large mixing bowl, combine the pumpkin purée, eggs, oil, water, and sugar. Stir until the mixture is smooth and well-blended. - Whisk Dry Ingredients
In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom. - Combine Mixtures
Slowly incorporate the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix. - Fill Pans
Evenly pour the batter into the prepared loaf pans. - Bake
Bake for 55–60 minutes. To avoid over-browning, tent the loaves loosely with aluminum foil during the last 15–20 minutes. They’re done when a toothpick inserted into the center comes out clean. - Cool in Pans
Let the loaves cool in their pans for about 15 minutes after baking. - Cool Completely
Carefully remove the loaves from the pans and place them on a wire rack to cool completely. This step helps the bread firm up for clean slicing. - Serve
Slice and enjoy your fragrant, spiced Downeast Maine Pumpkin Bread—delicious served warm or at room temperature!
