Description
Downeast Maine Pumpkin Bread is a moist, spiced quick bread perfect for autumn baking. This classic recipe combines pumpkin puree with warm spices such as cinnamon, nutmeg, and cloves to create a flavorful and comforting treat that yields two hearty loaves.
Ingredients
Scale
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 2 1/2 cups granulated sugar
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cardamom
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit and grease two 9-inch loaf pans thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, eggs, vegetable oil, water, and granulated sugar. Mix until all ingredients are fully incorporated and smooth.
- Sift Dry Ingredients: In a separate medium-sized bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and cardamom.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients into the wet ingredients mixture, stirring gently until just combined and no dry spots remain. Avoid overmixing to keep the bread tender.
- Divide Batter and Bake: Transfer half of the batter into each prepared loaf pan. Place them in the preheated oven and bake for 55 to 60 minutes. To prevent over-browning, cover the loaves with aluminum foil for the last 15 to 20 minutes of baking.
- Cool Loaves: Remove the pans from the oven and allow the bread to cool in the pans for about 15 minutes. Then, remove the loaves from the pans and transfer them to a wire rack to cool completely to room temperature before slicing.
Notes
- Covering the loaves with foil during the final baking stage helps prevent the tops from becoming too dark.
- Allowing the bread to cool completely before slicing results in cleaner slices and better texture.
- You can add nuts such as walnuts or pecans for added texture if desired.
- Store the bread wrapped tightly in plastic wrap or airtight container to maintain freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
