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Downeast Maine Pumpkin Bread Recipe

ByTaylor
Jump to Recipe· 4.8 from 39 reviews

If you’ve ever been on the hunt for that perfect cozy, fall-inspired treat, I’ve got just the thing for you: my beloved Downeast Maine Pumpkin Bread Recipe. It’s got a wonderfully moist texture, a warm blend of spices, and that unmistakable pumpkin flavor that instantly feels like home. I remember first trying this recipe on a chilly October morning—the house smelled like a baking dream, and I couldn’t wait to slice into that soft, fragrant bread.

What makes my Downeast Maine Pumpkin Bread Recipe so special is how effortlessly it comes together, with simple pantry staples and a few key spices that transform ordinary pumpkin bread into something truly memorable. Whether you’re sharing a loaf with friends over coffee or sneaking a slice with a dollop of butter, it’s the kind of recipe that never gets old. Trust me, once you make it, you’ll want to keep this one in your rotation all year long.

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Why This Recipe Works

  • Balanced Spice Blend: The mix of cinnamon, nutmeg, cloves, ginger, and cardamom gives just the right warmth without overpowering the pumpkin.
  • Moist, Yet Firm Texture: The combination of oil and pumpkin puree keeps the bread tender but sturdy enough to slice without crumbling.
  • Simple Preparation: This is a straightforward recipe that doesn’t require fancy ingredients or complicated steps—perfect for busy days.
  • Generous Yield: Making two loaf pans means you can keep one and gift or freeze the other for later—a double win!
Two rectangular loaves of golden brown bread with a slightly cracked crust on top sit on a silver cooling rack over a white marbled surface. The texture of the bread appears soft inside with a darker, crispy outer edge. The crust has a rich, warm brown color with hints of orange near the cracked top layer, showing a fresh, baked look. The light source highlights the uneven texture and warmth of the bread, with a striped cloth subtly visible underneath. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Downeast Maine Pumpkin Bread Recipe plays a key role in creating that perfect bite—from moistness to spice to structure. When shopping, I always pick pure pumpkin puree (not pumpkin pie filling) and fresh spices for the best aroma and flavor.

  • Pumpkin puree: This provides moisture and that signature pumpkin taste; canned works great for consistency and convenience.
  • Eggs: They act as a binder, holding all the ingredients together and giving structure to the bread.
  • Vegetable oil: Helps keep the bread wonderfully moist without making it greasy.
  • Water: Adds just enough liquid to balance the batter’s thickness for easy mixing.
  • Granulated sugar: Sweetens without overpowering and helps develop the tender crumb.
  • All-purpose flour: The main structure builder; sifted with leavening and spices to ensure even mixing.
  • Baking soda: Leavens the bread and helps it rise beautifully.
  • Salt: Enhances all the flavors, balancing the sweetness and spices.
  • Ground cinnamon: Delivers warmth and earthiness.
  • Ground nutmeg: Adds a subtle, cozy depth.
  • Ground cloves: Just a pinch for a fragrant kick.
  • Ground ginger: Offers a slight zing that rounds out the spice blend.
  • Cardamom: This unexpected spice adds a lovely floral note to make the bread unique.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to personalize this Downeast Maine Pumpkin Bread Recipe depending on what I have on hand or who I’m baking for. It’s such a forgiving recipe and truly shines with little tweaks or additions.

  • Add nuts or chocolate chips: For a bit more texture and indulgence, chopped walnuts or semi-sweet chocolate chips stirred into the batter work beautifully.
  • Adjust the spice level: If you like it spicier, I sometimes add extra ginger or a touch more cloves for a bolder flavor.
  • Gluten-free option: Swap all-purpose flour for a 1-to-1 gluten-free blend that can handle baking for a delightful alternative.
  • Make it less sweet: Try reducing the sugar slightly if you prefer a more natural pumpkin taste.

Step-by-Step: How I Make Downeast Maine Pumpkin Bread Recipe

Step 1: Warm Up and Prep Your Pans

Preheat your oven to 350 degrees Fahrenheit. While it heats, grease two 9-inch loaf pans with a little butter or non-stick spray—this helps the bread release easily without any sticking. I like to also line the bottom with parchment paper if I’m feeling extra cautious, just for a perfect lift.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and granulated sugar until everything is smooth and fully combined. I find using a whisk here works better than an electric mixer; you don’t want to over-beat the batter, just blend the ingredients gently.

Step 3: Combine the Dry Ingredients

In a separate medium bowl, sift the flour, baking soda, salt, and all those lovely warm spices (cinnamon, nutmeg, cloves, ginger, and cardamom). Sifting really helps avoid clumps and ensures that your spices disperse evenly throughout the bread.

Step 4: Bring It All Together

Slowly add the dry ingredients into your wet mixture, folding gently with a spatula or spoon. You want to mix just until there are no streaks of flour left—over-mixing can make the bread dense, so stop as soon as the batter is evenly combined.

Step 5: Bake Carefully

Divide the batter evenly between the two greased loaf pans and pop them into your hot oven. Bake for 55 to 60 minutes, but here’s my key tip: during the last 15 to 20 minutes, cover the tops loosely with foil to prevent over-browning. Insert a toothpick toward the end to check—if it comes out clean, your bread is done!

Step 6: Cool and Enjoy

Let the loaves cool about 15 minutes in their pans before carefully removing and transferring them to a wire rack. I wait for the bread to reach room temperature before slicing because it slices cleaner and tastes even better once rested.

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Pro Tips for Making Downeast Maine Pumpkin Bread Recipe

  • Keep Ingredients at Room Temp: I find that beating eggs and oil that aren’t cold helps the batter come together more smoothly.
  • Foil Covering Technique: Don’t wrap tightly—just lightly tent the loaves to trap heat but protect the tops from burning.
  • Don’t Rush Cooling: Removing the bread too hot makes it crumbly—give it plenty of time to set for clean slices.
  • Test Toothpick Late: Start checking around 50 minutes to avoid overbaking, especially if your oven runs hot.

How to Serve Downeast Maine Pumpkin Bread Recipe

The image shows four thick slices of moist pumpkin bread with a warm orange-brown color. Each slice has a soft, dense texture with small air holes throughout, and a slightly darker, crisp crust along the edges and top. The slices are stacked slightly overlapping each other on a white marbled textured surface with a soft, out-of-focus background. The lighting highlights the moist crumb and the subtle shine on the crust. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

My favorite way to enjoy this pumpkin bread is simply with a slather of rich, creamy butter while it’s slightly warm. For something extra, a drizzle of maple syrup or a sprinkle of powdered sugar adds a little festive touch without overpowering the spices.

Side Dishes

It pairs beautifully with a hot cup of coffee or black tea, and I often serve slices alongside a bowl of homemade apple cider or even a spicy chai latte to complement those warm flavors. If you want something savory, sharp cheddar cheese on the side is surprisingly delightful.

Creative Ways to Present

For Thanksgiving or special brunches, I like to slice the bread and stack the pieces with a layer of cream cheese frosting in between, making little pumpkin bread sandwiches. Another fun idea is cutting into cubes and serving as pumpkin bread French toast bites—perfect finger food for gatherings!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover pumpkin bread tightly in plastic wrap and store it at room temperature for up to 3 days. If it starts drying out a bit, a quick warm-up in the microwave wrapped in a damp paper towel revives its freshness nicely.

Freezing

Freezing works like a charm with this bread—just wrap each loaf well in foil, then place in a freezer bag. I’ve had success freezing for up to 3 months, and when defrosted overnight in the fridge, it almost tastes freshly baked.

Reheating

To reheat slices, I recommend a quick 20-30 seconds in the microwave or warming them in a toaster oven at low heat. This brings back that soft texture and highlights the spices beautifully.

FAQs

  1. Can I use fresh pumpkin instead of canned pumpkin puree?

    Yes, you can! If you have fresh pumpkin, roast and puree it until smooth. Just make sure to drain any excess moisture to avoid a soggy batter. Fresh pumpkin might give a slightly different flavor, but it’s delicious and works well in this Downeast Maine Pumpkin Bread Recipe.

  2. What’s the best way to prevent the bread from drying out?

    Keeping the bread wrapped tightly after cooling and storing it at room temperature or in the fridge helps maintain moisture. Also, don’t overbake—checking with a toothpick on time is key. Adding oil in the recipe ensures it stays moist longer naturally.

  3. Can I make this bread in a single large loaf pan instead of two?

    Absolutely! If you use one large 9×13-inch pan, baking time may vary—start checking around 50 minutes and be patient. The bread might take closer to 65-70 minutes, so testing with a toothpick is your friend here.

  4. How do I get the best spice flavor in the bread?

    Using fresh, high-quality ground spices makes a big difference. If possible, toast whole spices and grind them yourself for extra aroma. Otherwise, measuring spices carefully and mixing them well into the dry ingredients ensures an even distribution and great flavor.

  5. Can I add nuts or chocolate chips to this Downeast Maine Pumpkin Bread Recipe?

    Definitely! I love adding chopped walnuts or pecans for crunch, or folding in chocolate chips for a sweet surprise. Just toss them into the batter right before pouring into the pans, and adjust quantities to suit your taste.

Final Thoughts

This Downeast Maine Pumpkin Bread Recipe holds a special place in my kitchen and heart—it’s one of those comforting, go-to bakes that I turn to again and again, especially when I want to fill the house with warmth and welcome. If you’re searching for a pumpkin bread recipe that’s both simple and packed with personality, I really hope you give this a try. Grab your rolling pin (or just your whisk), cozy up with a warm drink, and enjoy the magic this bread brings to your table.

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Downeast Maine Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 39 reviews
  • Author: Taylor
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Downeast Maine Pumpkin Bread is a moist and flavorful quick bread that combines the rich taste of pumpkin with warm spices. Perfect for autumn or any time you crave a comforting treat, it yields two delicious loaves with a tender crumb and fragrant aroma.

Ingredients

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

  1. Preheat and prepare pans. Preheat your oven to 350 degrees Fahrenheit. Grease two 9-inch loaf pans thoroughly to ensure the bread doesn’t stick.
  2. Combine wet ingredients. In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, water, and granulated sugar until all ingredients are fully incorporated and smooth.
  3. Mix dry ingredients. In a separate medium bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom to evenly distribute the spices and leavening agents.
  4. Combine wet and dry mixtures. Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently just until no dry flour spots remain to avoid overmixing, which can make the bread dense.
  5. Divide batter and bake. Pour half of the batter into each greased loaf pan. Place them in the oven and bake for 55 to 60 minutes. To prevent excessive browning on top, cover the loaves with aluminum foil during the last 15 to 20 minutes of baking.
  6. Cool the loaves. After baking, remove the pans from the oven and let the bread cool in the pans for about 15 minutes. Then, carefully 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 late in the baking process prevents the tops from burning while allowing the inside to bake fully.
  • Using canned pumpkin puree ensures moisture and consistent flavor, but you can substitute with homemade pumpkin puree if desired.
  • For additional flavor, consider adding chopped nuts or chocolate chips to the batter.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
  • Slicing the bread only after it has fully cooled helps maintain its texture and moisture.

Nutrition

  • Serving Size: 1 slice (1/16th of a loaf)
  • Calories: 280 kcal
  • Sugar: 20 g
  • Sodium: 320 mg
  • Fat: 12 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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