Simple Downeast Maine Pumpkin Bread Recipe
This is one of the best pumpkin bread recipes out there! Perfect for fall baking, If you love pumpkin pie spices and a quick bread recipe that results in a perfectly moist loaf, this one is for you!
It’s one of my favorite recipes for autumn and is also a great recipe if you’re looking for a pumpkin bread that will stay fresh until the next day. Let me know if you make it!
What you’ll need to make pumpkin bread:
For ingredients, you’ll need sugar, brown sugar, eggs, pumpkin puree, vegetable oil, vanilla extract, all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt. You can top with some pumpkin seeds and coarse sugar, or anything else you like!
You can use fresh pureed pumpkin if you like, but I use canned pumpkin purée for this recipe. One loaf uses about half the can. If you want to use the whole can of pumpkin puree, you can double the recipe and make two delicious loaves!
For equipment, you’ll just need a loaf pan. I used an 8 ½ by 4 ½ inch loaf pan, but a 9 by 5-inch pan would also work (it will just be a slightly different shape).
How to make pumpkin bread:
Step 1: In a large bowl, beat together the sugars, pumpkin puree, vegetable oil and eggs. Add the vanilla extract and mix well.
Step 2: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
Step 3: Add the dry ingredients to the pumpkin mixture and mix just until combined. Pour into your prepared pan, top with pumpkin seeds and coarse sugar, and pop into your preheated oven.
Step 4: Cool, slice, and top with some melted butter if you’re feeling indulgent. Enjoy!
How to store pumpkin bread:
When your bread has cooled completely, put it in an airtight container (or wrap it in plastic wrap) and it will stay good for a few days. You can also store it in the refrigerator for up to a week. But for best results, eat it while its fresh out of the oven and still a little warm!
Why does my pumpkin bread taste bland?
If your pumpkin bread tastes bland, it’s probably because you didn’t use this recipe! That, or maybe you need to add some more spices! I like the combination and level of flavors in this recipe, but you could always add more ground cinnamon, ginger and nutmeg. Some recipes call for a teaspoon ground cloves, but I don’t love that flavor so I’ve left it out – you can certainly add it.
Simple Downeast Maine Pumpkin Bread Recipe
Equipment
- 1 loaf pan
Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pumpkin seeds optional
- coarse sugar optional
Instructions
- Preheat the oven to 350℉. Grease and flour (or line with parchment paper) an 8 ½ by 4 ½ inch loaf pan (9 by 5-inch loaf pans also work, it will just be a slightly different shape).
- In a large mixing bowl, beat together the sugars, pumpkin puree, vegetable oil and eggs. Add the vanilla extract and mix well.
- In a separate bowl, whisk together the dry ingredients: the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In two additions, add the dry mixture to the wet ingredients and mix on low just to combine.
- Pour batter into the prepared loaf pan and sprinkle the top of the bread with pumpkin seeds and coarse sugar if using.
- Bake for 40-50 minutes until cake tester or toothpick comes out clean.
- Cool for 30 minutes in pan on wire rack.
