Downeast Maine Pumpkin Bread Recipe
Ingredients:
Makes 3 medium loaves or 2 large loaves.
- 1 (15 oz) can pumpkin puree (or 2 cups homemade)
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Optional: 1 cup chopped walnuts or pecans, or 1 cup chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour three 7×3 inch loaf pans (or use two 9×5 inch pans for larger loaves).
- In a large mixing bowl, combine:
- Pumpkin puree
- Eggs
- Oil
- Water
- Sugar
Mix until well blended.
- In a separate bowl, whisk together:
- Flour
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Cloves
- Ginger
- Gradually stir the dry ingredients into the pumpkin mixture until just blended.
- (Optional) Fold in nuts or chocolate chips.
- Pour the batter into the prepared pans.
- Bake for 50–60 minutes (for medium loaves) or 70–80 minutes (for large loaves), or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips:
- This bread tastes even better the next day.
- Wrap tightly for storage — it freezes beautifully for up to 3 months.
- Use canned pumpkin puree, not pumpkin pie filling.