Description
Moist, spiced, and full of fall flavor—this classic Downeast Maine Pumpkin Bread is easy to make and perfect for breakfast, snacks, or holiday gatherings.
Ingredients
- 1 (15 oz) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups granulated sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
- In a large bowl, whisk together pumpkin puree, eggs, oil, water, and sugar until smooth.
- In another bowl, sift together flour, baking soda, baking powder, salt, and spices.
- Gradually stir dry ingredients into wet mixture until just combined—do not overmix.
- Divide batter evenly between the prepared pans.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool loaves in pans for 10 minutes before transferring to a wire rack.
Notes
- For extra flavor, add 1 cup chopped nuts or chocolate chips.
- To make muffins, reduce baking time to 20–25 minutes.
- Store wrapped tightly at room temperature for up to 4 days or freeze for up to 3 months.
- Don’t overmix—this keeps the bread moist and fluffy.
- Prep Time: 15 minutes
- Cook Time: 55 minutes