Downeast Maine Pumpkin Bread
This pumpkin bread is exceptionally moist and tender.Pumpkin puree provides rich autumn flavor and beautiful color.Cinnamon, nutmeg, and cloves create a warm spice blend.The loaf requires no yeast or complicated baking techniques.Optional nuts or chocolate chips add delicious texture.Perfect for breakfast, snacks, holidays, and cozy fall gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients
- 1½ cups pumpkin puree
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup water or milk
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C).Grease a 9 × 5-inch loaf pan with butter or cooking spray.For easier removal, line the bottom and long sides with parchment paper, leaving some parchment hanging over the edges.
Mix the Pumpkin Mixture
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil.Add the eggs one at a time, whisking after each addition.Stir in the vanilla extract.
Add the Liquid
- our in the water or milk.Mix until the pumpkin mixture is smooth and evenly combined.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the pumpkin mixture.Use a spatula or wooden spoon to gently fold everything together.Do not overmix.Stop mixing as soon as no large streaks of flour remain.
Add Optional Ingredients
- If using walnuts, pecans, chocolate chips, raisins, or pumpkin seeds, gently fold them into the batter.Reserve a small amount of nuts or seeds for sprinkling over the top if desired.
Fill the Loaf Pan
- Pour the batter into the prepared loaf pan.Smooth the top with a spatula.If desired, sprinkle the surface with chopped nuts or pumpkin seeds.
Bake
- Place the loaf pan in the center of the preheated oven.Bake for approximately 55–65 minutes.The exact baking time depends on your oven and the size and material of your loaf pan.
Check for Doneness
- Insert a wooden toothpick or cake tester into the center of the loaf.It should come out with a few moist crumbs but no wet batter.If the top becomes dark before the center is fully baked, loosely cover the loaf with aluminum foil for the final portion of baking.
Slice and Serve
- Once completely cooled, slice the loaf with a sharp serrated knife.Serve plain or with butter, cream cheese, or your favorite topping.
Notes
- Pumpkin puree: Use plain pumpkin puree rather than pumpkin pie filling.
- Pan size: A 9 × 5-inch loaf pan provides a good shape and baking time.
- Room-temperature eggs: They blend more easily into the batter.
- Don't overmix: Excessive mixing can make the bread dense.
- Oven temperature: Make sure the oven is fully preheated before baking.
- Moist crumbs: A few moist crumbs on the toothpick are fine; wet batter means the loaf needs more time.
- Cooling: Allow the loaf to cool before slicing for cleaner pieces.
- Spices: Adjust the spice level according to your preference.