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Downeast Maine Pumpkin Bread
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In this video, you’ll see how to make spicy pumpkin bread that comes out of the oven moist and delicious. This one’s an old Maine recipe, a five-star ... See morefavorite that’s been saved to more than 140,000 recipe boxes. Spiced with cinnamon, nutmeg, cloves, and ginger, this quick bread is even better the next day—if it lasts that long! Get the recipe for Laurie’s Downeast Maine Pumpkin Bread.
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rgally
Jan 4, 2013 8:13 AMThat is an awful lot of sugar - glad to see that some bakers have reduced it or substituted other things for it. I like the idea of doubling the spices too for added flavour
KAJohnson
Dec 16, 2012 2:22 PMIt was good the first time I made it but I quit using white sugar and the people I was taking it to don't eat sugar substitutes, so I used a bit of real sugar I had in a sugar bowl and added crushed pumpkin. It yielded a moist, well-cracked sweet batter bread. This recipe is a thicker consistancy than I am used to, so the pineapple juice took care of that. Now, I am making it adding a bit of cinnamon and using only 3/4 cup of agave nectar instead of all the sugar. Other might like the whole cup of nectar and you should probably add a tablespoon or two of flour to keep the thicker consistancy intended by this delicious recipe! Enjoy more healthily;)
ctyank
Nov 28, 2012 3:13 PMI have made this recipe numerous times and always been one of the favorites over the years...I've changed it slightly...reduced the sugar to 1 1/2c, doubled the anount of spices, and only 1/2c oil, 1/2c of apple or cranberry juice instead of 1c oil...the flavor of the pumpkin is more pronounced...enjoy!