Down East Maine Pumpkin Bread
A cozy, moist pumpkin bread spiced with cinnamon, nutmeg, and clove; perfect for fall baking and sharing.
Ingredients
Main Ingredients
- 1 can 15-oz can pumpkin (pumpkin puree, not pie filling)
- 4 pieces eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups sugar
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
Optional Ingredients
- 1 cup chopped walnuts or pecans adds crunch
- 3/4 cup chocolate chips dessert-style twist
- 1/2 cup raisins or dried cranberries holiday vibe
- 1–2 Tbsp orange zest brightens the flavor
- coarse sugar for topping sparkly crust
Instructions
Preparation
- Preheat the oven to 350°F.
- Grease and flour three 3x7-inch loaf pans or two 5x9-inch pans. Optional: Line the bottom with parchment for extra-easy release.
Mixing / Assembling
- In a large bowl, whisk together the pumpkin, eggs, oil, water, and sugar until smooth.
- In a second bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Add the dry ingredients into the wet mixture and stir just until combined (a few small streaks are okay—overmixing makes quick breads tough).
- Divide batter into pans, filling each about two-thirds full. Add optional mix-ins if using.
Cooking / Baking
- Bake until a toothpick inserted in the center comes out clean: 3x7-inch pans: about 50 minutes; Two 5x9-inch pans: about 1 hour 15 minutes.
- If the tops are browning too fast, loosely tent with foil for the last 10–15 minutes.
Resting / Finishing
- Cool loaves in the pans for 10 minutes.
- Turn out onto a wire rack and cool completely before slicing (this keeps the crumb from becoming gummy).
Notes
Tip for best texture: Don’t overmix after adding flour—stir gently until you don’t see dry pockets. For flavor enhancement: Let the bread rest overnight (wrapped) before slicing—spice flavor deepens and the crumb becomes even softer.