Downeast Maine Pumpkin Bread: A Cozy Slice of New England Tradition
When the crisp autumn air settles in and the leaves begin to turn, few things bring comfort quite like the smell of pumpkin bread baking in the oven. Downeast Maine Pumpkin Bread has become a fall classic — loved for its tender crumb, perfectly balanced sweetness, and warm spice blend of cinnamon, nutmeg, ginger, and cloves.
Unlike dense or overly sweet versions, this recipe delivers just the right balance of flavor and texture. Moist, fragrant, and easy to prepare, it’s a recipe you’ll want to make not just in fall, but year-round.
Why You’ll Love This Pumpkin Bread
- Perfectly Spiced – Classic autumn spices add warmth without overwhelming.
- Moist & Tender – Pumpkin puree and oil keep the bread soft for days.
- Simple to Make – Just mix, pour, and bake — no mixer needed.
- Freezer-Friendly – Bake a double batch and freeze for later.
Equipment You’ll Need
- 2 (9x5-inch) loaf pans
- Large mixing bowl
- Medium mixing bowl
- Whisk & spatula
- Measuring cups & spoons
- Cooling rack
Ingredients
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups granulated 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
- ½ teaspoon ground ginger
Step-by-Step Instructions
1. Prepare the Oven & Pans
- Preheat oven to 350°F (175°C).
- Grease and flour two 9x5-inch loaf pans.
2. Mix Wet Ingredients
- In a large bowl, whisk together pumpkin puree, eggs, oil, water, and sugar until smooth.
3. Combine Dry Ingredients
In a medium bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Mix Together
Gradually stir the dry ingredients into the wet mixture until just combined (do not overmix).
Divide batter evenly between prepared loaf pans.
5. Bake
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Serving Ideas
- Serve warm with butter or cream cheese.
- Toast slices and drizzle with honey or maple syrup for breakfast.
- Pair with apple cider, chai tea, or a pumpkin spice latte.
Tips for Success
- Don’t Overmix – Stir gently to keep the crumb light.
- Add Mix-Ins – Chocolate chips, pecans, or dried cranberries work beautifully.
- Tastes Better Next Day – The spices deepen overnight.
- Batch Bake – Make extra loaves and freeze — they thaw beautifully.
FAQ
Q: Can I use fresh pumpkin puree instead of canned?
Yes! Just make sure it’s well-drained to avoid excess moisture.
Q: Can I make muffins instead of loaves?
Absolutely — bake at 350°F for 20–25 minutes.
Q: How long does pumpkin bread last?
It stays moist for up to 4 days at room temp, a week in the fridge, or 3 months in the freezer.
Downeast Maine Pumpkin Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour two loaf pans.
- In a large bowl, whisk pumpkin, eggs, oil, water, and sugar until smooth.
- In a separate bowl, sift flour, baking soda, salt, and spices.
- Stir dry mixture into wet until just combined.
- Pour into loaf pans and bake 50–60 minutes, until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire rack.
Notes