Healthier Downeast Maine Pumpkin Bread

Healthier Downeast Maine Pumpkin Bread

14
MakeItHealthy 714

"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!"

Ingredients

1 h 5 m servings 209 cals
Serving size has been adjusted!

Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Editor's Notes:
  • This recipe can also be made into muffins. Place 24 paper lines in muffin pan cups and bake about 25 minutes.
  • This recipe is a healthier version of Downeast Maine Pumpkin Bread.

Reviews

14
  1. 17 Ratings

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Most helpful

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...

Most helpful critical

I have made this recipe two times now ( I forgot I had made it once already). The taste is ok, but I think the bread comes out with no complexity at all-complete Wonder Bread texture. I left o...

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...

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'...

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 cranberrie...

Used craisins in place of raisins and chopped pecans in place of pumpkin seeds. 1/2 of a recipe makes 4 mini loaves and cooks for 35mins.

Great recipe, my friends loved it! The bread has a very delicate taste. I halved the recipe, and filled one loaf tin. I omitted the pumpkin seeds and cut the raisins in half. We ate it with butt...

I have made this recipe two times now ( I forgot I had made it once already). The taste is ok, but I think the bread comes out with no complexity at all-complete Wonder Bread texture. I left o...

Yummy! Decided to cut the recipe in half and used my 9x5 loaf pan. Omitted the raisins and pumpkin seeds, also replaced half of the brown sugar with white because I ran out. I'm giving this reci...

I added choco chips, came out good!

This recipe turned out great. I added dark chocolate and subbed cranberries and walnuts for the raisins and pecans. Next time, however, I will be increasing the sugar to 2 cups next time as I fo...