Downeast Maine Pumpkin Bread

This pumpkin bread recipe is perfect to make when the crisp air of fall sets in. Can’t you just imagine the cozy aroma of cinnamon, nutmeg, and cloves filling your kitchen as a loaf of freshly baked pumpkin bread comes out of the oven? This Downeast Maine Pumpkin Bread is legendary for a reason: moist, perfectly spiced, and beloved by bakers everywhere. It’s the ideal way to use that can of pumpkin purée you’ve been saving since the first signs of autumn.

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This recipe makes two loaves, which means you can keep one for yourself and share (or freeze) the other. No wonder it has earned glowing reviews and a reputation as one of the best pumpkin breads around.

How to Make Pumpkin Bread

The best part? This pumpkin bread is incredibly easy to make. You don’t even need a stand mixer — just a couple of bowls, a whisk, and a loaf pan. Here’s the quick overview before we dive into the full recipe:

• Whisk together the wet ingredients.
• Stir the dry ingredients separately.
• Combine into a smooth batter (don’t overmix!).
• Pour into loaf pans and bake until golden and set.

Because it makes two loaves, it’s also a fantastic gift recipe — one to enjoy now, and one to wrap up for a friend, neighbor, or coworker.

Downeast Maine Pumpkin Bread Recipe

Ingredients

• 1 (15 oz / 425 g) can pumpkin purée (not pumpkin pie filling)
• 4 large eggs
• 1 cup vegetable oil (or melted butter)
• 2/3 cup water
• 3 cups granulated sugar
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground ginger

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
2. In a large bowl, whisk together the pumpkin purée, eggs, oil, water, and sugar until smooth.
3. In another bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Gradually fold the dry mixture into the wet mixture until just combined (don’t overmix).
5. Divide the batter evenly between the prepared loaf pans.
6. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Should You Use Canned or Fresh Pumpkin?

This recipe is written for canned pumpkin purée (make sure it’s plain pumpkin, not pumpkin pie filling). It’s consistent, quick, and reliable.

But if you want to try fresh pumpkin, you absolutely can. A small sugar pumpkin (about 1 ½ pounds) will yield roughly 2 cups of homemade purée, the same as a standard 15-ounce can.

How to Know When Pumpkin Bread Is Done

Pumpkin bread is dense and rich, so it’s important to make sure it’s baked through without drying out. Look for these signs:

• The top cracks in the middle (a classic sign of doneness).
• A toothpick or skewer inserted into the center comes out clean.
• The loaves pull slightly away from the edges of the pan.

If your toothpick comes out wet, give it another 5–10 minutes and test again.

Removing Pumpkin Bread From the Pan

Quick breads can sometimes stick, so prep your pans properly:

• Grease and flour each loaf pan thoroughly before adding the batter.
• After baking, let the loaves cool 10 minutes in the pan.
• Run a butter knife gently along the edges to loosen.
• Turn out onto a wire rack and let cool completely before slicing.

Patience pays off — cutting into warm bread too soon can cause it to crumble.

Common Pumpkin Bread Mistakes (and Fixes)

• Tough bread: Don’t overmix the batter.
• Dry bread: Reduce the flour slightly or add a splash of orange juice for extra moisture.
• Collapsed center: Make sure your baking soda is fresh.

Storing Pumpkin Bread

• Wrap cooled loaves in plastic wrap or foil.
• Store at room temperature up to 4 days.
• Refrigerate up to 1 week.
• Freeze up to 3 months (slice before freezing for easy use).

Community Tips & Variations

• Swap some sugar for brown sugar for caramel notes.
• Add chocolate chips for a dessert twist.
• Fold in toasted walnuts or pecans for crunch.
• Sprinkle the tops with turbinado sugar before baking for a sparkling crust.