Pull up a chair while I tell you about this good old Maine pumpkin bread. Now, this isn't your run-of-the-mill recipe – folks Downeast have been tweaking it just right since before I can remember.
What makes it special? Well, it's got a proper heft to it, not like those flimsy store-bought versions. The crumb is nice and dense but still tender enough to melt in your mouth. The spices are balanced just so – not overpowering, mind you, but enough to let you know they're there.
I've made this bread more times than I can count, and let me tell you, it works just as well in July as it does at Thanksgiving. Some people fancy it up, but I keep it simple – good pumpkin, fresh spices, and careful measuring. That's all you need.
Don't fuss too much with the mixing – treat it like you would cornbread and you'll do fine. Been making this since my own children were small, and it hasn't failed me yet. The smell of it baking will take you right back to your grandmother's kitchen, sure as anything.
Recipe
Downeast Maine Pumpkin Bread is a beloved fall classic that transforms simple pantry ingredients into a moist, fragrant loaf cake. The combination of warm spices, pure pumpkin, and sweet undertones creates an irresistible treat perfect for cool autumn days or any time you're craving comfort food.
This traditional holiday treat shares a similar cultural significance to the history of gingerbread cookies, evoking feelings of nostalgia and celebration through its delightful flavors.
This recipe yields two generous 9×5 inch loaves, making it ideal for sharing with friends and family or freezing one for later enjoyment. The texture is dense yet tender, with a slightly crisp top crust and a rich, golden-brown color that speaks to its pumpkin-rich heritage.
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Preheat oven to 350°F (175°C) and grease two 9×5 inch loaf pans. In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
In a separate bowl, whisk together remaining dry ingredients. Stir the dry ingredients into the pumpkin mixture just until blended. Pour batter into prepared pans and bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean.
For best outcomes, allow the bread to cool completely before slicing. The loaves can be wrapped tightly and frozen for up to three months. If the top browns too quickly during baking, tent with aluminum foil. Avoid overmixing the batter as this can lead to a tough texture, and make sure all ingredients are at room temperature before beginning for prime results.
This classic pumpkin bread recipe originates from the Downeast region of Maine, where resourceful home bakers have long relied on pantry staples and local ingredients to create hearty baked goods.
The addition of warm spices and pure pumpkin gives this loaf its distinctive autumnal character, while making it moist enough to stay fresh for several days.
Originally developed as a way to preserve fall harvest pumpkins through winter, this recipe has evolved into a year-round favorite that works equally well with canned pumpkin.
The balance of spices – cinnamon, nutmeg, and cloves – creates the quintessential pumpkin bread flavor that New Englanders have enjoyed for generations.
Conclusion
This old pumpkin bread recipe's a real keeper from up Maine way. Been making it for longer than I care to remember, and it never disappoints. Just simple, honest ingredients coming together to make something that'll fill your kitchen with the most wonderful smell – you know the kind that makes folks wander in from the next room asking what's in the oven.
Now, there's nothing fancy about it – just good pumpkin, plenty of warm spices, and a foolproof method that works every time. The bread comes out nice and moist, with that deep golden color that tells you it's done just right. Perfect with a cup of coffee in the morning, or whenever you need a little pick-me-up.
Makes a mighty fine gift too, wrapped in brown paper. Though I warn you – once you start bringing this to gatherings, folks will expect it every time. Can't tell you how many church suppers this bread's been to over the years. Just remember – don't go fussing with the recipe too much. Sometimes the plainest things are the best things, if you know what I mean.