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
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. Grease two 9-inch loaf pans thoroughly to ensure the bread doesn’t stick.
- 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.
- 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.
- 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.
- 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.
- 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
