Downeast Maine Pumpkin Bread

This is a perfectly spiced, moist, easy and delicious pumpkin bread. Comes together so easily, no mixer required and it tastes even better the next day!

Course Breakfast, Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 5

Cook Time 50

Servings people

Calories 304kcal

Author Farah Abumaizar

Ingredients

1/2 can pumpkin puree 7.5 oz, 210 g
2 eggs, room temperature
1/2 cup vegetable oil 95g
1/3 cup water 80g
1 cup granulated sugar 200g
1 3/4 cup all purpose flour 220g
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon powder
1/4 teaspoon nutmeg powder
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Instructions

Preheat oven to 350F (180C). Make sure there is a rack in the center of the oven. Grease and line a 9x5 inch loaf pan with parchment paper.
In a large bowl, whisk together pumpkin puree, eggs, oil, water and sugar until combined.
In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Add the dry ingredients into the wet, and stir until just combined. Don't overmix or the bread will be tough!
Pour into the prepared pan. Bake for 45-50 minutes in the preheated oven, or until toothpick inserted in the center comes out clean.

Video

Notes

Recipe tips:

Don't over mix once you add the flour to the wet ingredients, or you risk overdeveloping the gluten which will make the bread tough.

Also, be careful not to take the pumpkin bread out of the oven until a toothpick inserted in the center comes out clean, or it could be gummy and underbaked in the middle.

To get the perfect crack down the center of the loaf, dip a butter knife in some vegetable oil or melted butter, and score down the center of the loaf. As it bakes, it'll crack around the fat.

You can substitute with the same amount of fresh pumpkin puree if you prefer. You can also substitute all the individual spices for an equivalent amount of pumpkin pie spice if you have that on hand.

Pumpkin muffins:

To make pumpkin muffins out of the batter, divide the batter into 12 lined or greased muffin cups, and bake for 20-22 minutes or until toothpick inserted in the center comes out clean.

Storing leftovers:

This bread will keep well on the counter for up to 2 days, tightly covered. After that, shift it to the fridge for another 3 days max.

Reheating leftovers:

My favorite way to reheat pumpkin bread is to take a slice and put it in the toaster for 30 seconds. It comes out just like fresh!

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