Here’s a classic Downeast Maine Pumpkin Bread recipe — moist, warmly spiced, and perfect for fall (or any time you’re craving comfort). It can easily be made gluten-free too!
🎃 Downeast Maine Pumpkin Bread
Yields: 2 loaves | Prep time: 15 min | Bake time: 50–60 min
Ingredients:
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1 (15 oz) can pumpkin puree (not pie filling)
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4 large eggs
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1 cup vegetable oil
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2/3 cup water
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3 cups granulated sugar
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3½ cups all-purpose flour (or gluten-free 1:1 baking flour)
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2 tsp baking soda
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1½ tsp salt
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1 tsp ground cinnamon
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1 tsp ground nutmeg
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½ tsp ground cloves
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½ tsp ground ginger
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Optional: 1 cup chopped walnuts or pecans, or ½ cup mini chocolate chips
Instructions:
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Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans (or line with parchment).
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In a large bowl, whisk together pumpkin, eggs, oil, water, and sugar until smooth.
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In a separate bowl, mix flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
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Gradually stir the dry ingredients into the pumpkin mixture until just blended. Fold in nuts or chocolate chips if using.
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Divide batter evenly into the prepared pans.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
💡 Tips:
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For muffins: Bake at 350°F for 20–25 minutes.
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Freezes beautifully — wrap tightly in plastic and foil for up to 3 months.
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Add a glaze (powdered sugar + maple syrup or orange juice) for a sweet finish.
