Don’t hate me, but I could take or leave a pumpkin spiced latte. They’re just… not really my thing. Pumpkin bread on the other hand, I am completely and totally smitten with. I could eat a slice for breakfast every morning and not get sick of its soft texture and subtle sweetness. Smear on some butter or cream cheese and I’m in autumnal heaven. While it’s available at just about any bakery this time of year, a good homemade loaf cannot be beat. And this recipe for Downeast Maine Pumpkin Bread is the best of the best. It’s not fussy or fancy, it’s simply the perfect loaf.
Downeast Maine refers to the coastal region of southern Maine, an area known for its rugged shores and quaint fishing villages. It’s easy to imagine waking up at a cozy B&B on the harbor and being served a slice of this pumpkin bread fresh out of the oven. The classic recipe is one of the highest rated on the internet so word has clearly gotten out- Mainers know how to make a darn good baked good!
This recipe is packed with warm spices like cinnamon, nutmeg, and cloves, giving it a rich flavor that just sings autumn. Whether you’re enjoying a slice with your morning coffee or saving it for dessert, it’s the kind of treat that will have you going back for just one more slice. The recipe is pretty generously portioned, making two large loaves, but I still tend to make a double batch. Take a loaf to a neighbor or popping one in the freezer for a later occasion. There’s no such thing as too much pumpkin bread!
Downeast Maine Pumpkin Bread
Ingredients
- 1 (15oz) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 2 1/2 cups granulated sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cardamom
Preparation
- Preheat oven to 350 degrees F and grease two 9-inch loaf pans.
- In a large bowl, mix together the pumpkin, eggs, oil, water, and sugar until fully incorporated.
- In another medium-sized bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.
- Slowly mix the dry ingredients into the wet ingredients, just until no dry spots remain.
- Transfer half the batter into each prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean. I recommend covering the loaves with foil for the last 15-20 minutes to prevent the tops from over browning.
- Allow loaves to cool for about 15 minutes in the pan, then remove and place on a cooling rack. Allow bread to come to room temperature before slicing for best results.
Recipe adapted from Allrecipes.com