Description
A moist and flavorful Downeast Maine Pumpkin Bread featuring a blend of warm spices and rich pumpkin puree, perfect for fall baking and sharing.
Ingredients
Scale
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 2 1/2 cups granulated sugar
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cardamom
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit and grease two 9-inch loaf pans to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, eggs, vegetable oil, water, and granulated sugar. Mix until fully incorporated and smooth.
- Sift Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom to ensure an even distribution of spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until there are no dry spots, taking care not to overmix for a tender crumb.
- Fill Pans and Bake: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 55 to 60 minutes. Cover the tops with foil during the last 20 minutes of baking to prevent over-browning.
- Cool Loaves: Remove the breads from the oven and let them cool in the pans for about 15 minutes. Then transfer to a cooling rack and allow them to come to room temperature before slicing for best texture and flavor.
Notes
- Covering the bread with foil during the last 15-20 minutes prevents the crust from becoming too dark.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Ensure not to overmix the batter to keep the bread moist and tender.
- Allow bread to cool completely for easier slicing and better flavor development.
- Store any leftovers wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 370 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
