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Healthier Downeast Maine Pumpkin Bread

Healthier Downeast Maine Pumpkin Bread

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
MakeItHealthy

MakeItHealthy

We updated this great old Maine recipe to be healthier by using white whole wheat flour, less sugar, and butter instead of oil. We also added pumpkin seeds and raisins. It's still moist and spicy, and wonderful for healthy holiday gift giving as bread or muffins!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
  2. Mix together pumpkin puree, eggs, butter, buttermilk, and brown sugar in a large bowl until well blended. Combine whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. Fold flour mixture into pumpkin mixture until just blended. Gently stir in raisins and pumpkin seeds. Pour into prepared pans or muffin cups. Lightly sprinkle tops with raw sugar.
  3. Bake in preheated oven until a toothpick inserted into center comes out clean; about 50 minutes.
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Reviews

Sarah Jo
29

Sarah Jo

7/16/2012

I cut this recipe back by half as I only had half of a can of pumpkin to use. It's not really the season for pumpkin seeds, I used 1/3 cup chopped pecans instead. I made no other changes. I made muffins out of this recipe instead of one big loaf, I did get exactly 12. Baking them at 350*, they were done at exactly 20 minutes. These were VERY moist and the perfect muffin-texture, I think the only thing I was missing was more spice. I will make these again but double the cinnamon, nutmeg, cloves and ginger.

Am & Ad's Gram
11

Am & Ad's Gram

11/2/2012

I really liked this recipe. I only had freshly cooked pumpkin, sour cream, sour milk, and apple sauce to sub, which made it come out more like pie which I liked, but I will make it the way it's presented next time, as I think both will be grrreat, thanks!

frumgirl
6

frumgirl

11/18/2012

A definite 5-star recipe. Instead of buttermilk I used almond milk mixed with 1.5 tablespoons of apple cider vinegar. As I was out of raisins, I used dried cherries (currents or dried cranberries also sound like a delicious possibility). I do not like nuts or seeds in breads so I left those out. Because I did not have mini loaf pans and I wanted to bake this "like..now!" I had to use two regular-sized loaf pans. Novice bakers should know that they will need to drastically increase the baking time if they do this. Next time I am going to use fresh ginger instead of dried for that extra zip that it provides breads and muffins. I will be making this recipe, with the changes I mentioned, for Thanksgiving presents for all of my family. -Chaya

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