Downeast Maine Pumpkin Bread

5,877 Reviews 308 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Laurie Bennett
Recipe by  Laurie Bennett

“This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!”

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Ingredients

Adjust Servings

Original recipe yields 3 - 7x3 inch loaf pans

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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Reviews (5,877)

Rate This Recipe
Lovemyfamily09
3039

Lovemyfamily09

Out of this recipe, I ended up making a dozen Pumpkin muffins and a Pumpkin loaf as well. It is simply scrumptious!! I read all the reviews and took all the suggestions that were offered that were similar. Below is how I ended up re-writing the recipe - it turned out moist, spicy, and DELICIOUS!! My family has already asked me to make this at Christmas!! 15 Oz Can Pumpkin; 4 Eggs; 1/2 Cup Veg. Oil; 1/2 Cup Applesauce (I used sweetened); 2 Cups Sugar; 3 1/2 Cups Flour; 2 Tsp. Baking Soda; 1 1/2 Tsp Salt; 1 Tsp. Cinnamon; Splash of Vanilla; 1/4 Tsp Pumpkin Spice; 1 Cup Walnuts; 1/2 Cup Raisins; 1 Tsp Nutmeg; 1/2 Tsp Cloves; 1/4 Tsp Ground Ginger; Blended and cooked as described in original recipe.. Both placed in the oven at the same time, the Muffins were done in 40 minutes and Bread was done in 1 hr 10 minutes. While on Cooling rack, poked holes in top of muffins and bread, and poured seperate hot Cinnamon Sugar Butter combo over holes, allowing it to seep down inside. Yummmmmmmmy! Will make again and again! Thanks for all the tips everyone!

PAKTKB
1726

PAKTKB

Best pumpkin bread I ever had! Full of flavor and moist. Freezes well. I did, however alter it slightly. Reduced oil to 1/2 cup, adding 1/2 cup applesauce; reduced suger to 2 cups, added 1/2 cup raisens; increased ginger to 1/2 ts and added 1 cup chopped nuts.

Donna S
1573

Donna S

Excellent. I followed the ingredients and directions almost exactly. The only new things I did were add a teaspoon of vanilla and 1 1/2 teaspoons of pumkin pie spice(I did not have any cloves). I also used one cup of packed light brown sugar and two cups of regular sugar. I baked mine in one pyrex loaf pan(only one I have) and also made 12 muffins. The one cup of oil was not a problem for me at all, nothing came out greasy. I also sift all my dry ingredients together(not sugar). I will be making this again for Thanksgiving and Christmas. Update: 11/3/06- This was so yummy my husband actually asked for more the other day. This also freezes really well. I froze most of the 12 muffins I made and when defrosted, they were still really good. 11/26/08- Yes, I am still making this recipe, today in fact! We now like to add chocolate chips. About 1 cup does the trick, as we don't like many, just enough to give it a chocolate taste. Tip: Freeze the chocolate chips before hand if you want them to retain some of their shape when done cooking.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 40.6 g
  • 13%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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