Downeast Maine Pumpkin Bread
Embrace the cozy flavors of fall with Downeast Maine Pumpkin Bread, a moist and spiced quick bread that's perfect for chilly mornings or holiday gatherings. Featuring a blend of aromatic spices such as cinnamon, nutmeg, cloves, and ginger, this recipe combines the comforting sweetness of pumpkin puree with a rich, tender crumb. It's incredibly easy to make, requiring just 15 minutes of prep time and one mixing bowl for the dry and wet ingredients. Baked to golden perfection in three mini loaf pans, this recipe yields a generous 24 servings, making it ideal for sharing or freezing for later. Whether you enjoy it as a breakfast treat, a snack with coffee, or a festive addition to your dessert table, this pumpkin bread is sure to become a family favorite. Perfect your fall baking with this classic Downeast Maine Pumpkin Bread recipe!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 3 cups Granulated sugar
- 2 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 1.5 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground ginger
- 1 can (15 ounces) Pumpkin puree
- 1 cup Vegetable oil
- 4 large Eggs
- 0.5 cup Water
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour three 7x3 inch loaf pans, or line them with parchment paper for easier removal.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, salt, cloves, and ginger until evenly combined.
In a separate medium-sized bowl, mix the pumpkin puree, vegetable oil, eggs, and water until everything is well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula or wooden spoon until the batter is smooth and uniform. Be careful not to overmix.
Divide the batter evenly among the prepared loaf pans, filling each pan about two-thirds full.
Place the loaf pans on the middle rack of your preheated oven. Bake for 50–60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Remove the pans from the oven and let them cool in the pans for about 10 minutes. Then transfer the breads to a cooling rack to cool completely.
Slice and serve. Store leftovers in an airtight container for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 137.7 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 361.5 g | 131% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 15.6 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 340 mg | 26% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
