Downeast Maine Pumpkin Bread
This old-fashioned Maine pumpkin bread recipe turns one can of pumpkin into two moist, warmly spiced loaves. Perfect for holiday gift-giving!
Ingredients
- 1 (15 ounce) can pumpkin purée
- 4 eggs
- 240 ml vegetable oil
- 160 ml water
- 595 g white sugar
- 440 g 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
Instructions
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Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
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Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.
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Whisk pumpkin purée, eggs, oil, water, and sugar together in a separate large bowl until smooth and well combined.
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Stir the flour mixture into the pumpkin mixture just until no dry streaks remain; do not overmix.
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Divide the batter evenly between the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the centre of each loaf comes out clean or with a few moist crumbs, about 50 minutes
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Cool the loaves in their pans for 10 minutes. Run a thin knife around the edges, then turn the loaves onto a wire rack to cool completely before slicing or wrapping.
Notes
Committed to this collection by the hand of Hunter.
