“I grew up in Maine and I’ve been using this same recipe for half my life, it’s the best.”
This Downeast Maine Pumpkin Bread is ultra-moist, bursting with warm spices, and perfect for cozy fall days—or anytime you’re in the mood for a rich, homemade treat. The recipe yields two generous loaves, making it great for gifting or freezing for later.
Downeast Maine Pumpkin Bread
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin puree | 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 & Prepare Pans:
Begin by preheating your oven to 350°F (175°C). Lightly grease two 9-inch loaf pans to prevent sticking.
Mix Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and granulated sugar until the mixture is smooth and thoroughly blended.
Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom. Sifting helps evenly distribute the spices and removes any clumps.
Blend Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
Pour & Bake:
Divide the batter evenly between the two prepared loaf pans. Place in the oven and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. To prevent the tops from becoming too dark, tent loosely with aluminum foil during the final 15–20 minutes of baking.
Cool & Serve:
Allow the loaves to cool in their pans for 15 minutes. Then, gently remove them and transfer to a wire rack to cool completely. For clean slices, wait until the bread has cooled to room temperature.
