This pumpkin bread is a great old Maine recipe, moist and full of warm spices. The bread actually tastes even better the day after it is baked. It’s easy to make and perfect for holiday gift-giving!
Downeast Maine Pumpkin Bread
This pumpkin bread is a great old Maine recipe, moist and full of warm spices. The bread actually tastes even better the day after it is baked. It's easy to make and perfect for holiday gift-giving!
Ingredients
- 15- ounce can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ⅔ 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
Instructions
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
- Mix pumpkin puree, eggs, oil, water, and sugar in a separate bowl until well blended.
- Stir flour mixture into pumpkin mixture until just blended.
- Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.
- Enjoy!
Notes
Cook’s Note
This pumpkin bread is also delicious with added nuts or chocolate chips. Fold in 1 cup semisweet chocolate chips or chopped toasted pecans, or ½ cup of each, before baking.
