Downeast Maine Pumpkin Bread
A classic New England pumpkin bread filled with warm spices and rich pumpkin flavor, perfect for cozy autumn days.
Equipment
- Mixing bowls
- Whisk
- Two 9-inch Loaf Pans
- Oven
Ingrédients
- 15 oz pumpkin puree 1 can
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 2 1/2 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch loaf pans.
- In a large bowl, whisk pumpkin puree, eggs, vegetable oil, and water until smooth.
- In another bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.
- Gradually fold dry ingredients into wet mixture. Do not overmix.
- Divide batter evenly between the two loaf pans.
- Bake for 55–60 minutes, covering with foil in the last 20 minutes if needed.
- Check doneness with a toothpick inserted into the center; it should come out clean.
- Cool in pans for 15 minutes, then transfer loaves to a wire rack to cool completely.
Notes
Add chocolate chips, nuts, or dried fruit for variation. This bread freezes well for up to 3 months.