“I grew up in Maine and I’ve been using this same recipe for half my life, it’s the best.”
This recipe creates a moist and flavorful pumpkin bread with a delightful blend of warm spices. It’s perfect for a cozy fall treat or a delicious holiday breakfast.
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Downeast Maine Pumpkin Bread
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pumpkin Puree (canned) | 1 (15 oz) can |
| Eggs | 4 |
| Vegetable Oil | 1 cup |
| Water | 2/3 cup |
| Granulated Sugar | 2 1/2 cups |
| All-Purpose Flour | 3 1/2 cups |
| Baking Soda | 2 teaspoons |
| Salt | 1 1/2 teaspoons |
| Ground Cinnamon | 1 teaspoon |
| Ground Nutmeg | 1 teaspoon |
| Ground Cloves | 1/2 teaspoon |
| Ground Ginger | 1/4 teaspoon |
| Ground Cardamom | 1/4 teaspoon |
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch loaf pans.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, eggs, vegetable oil, water, and granulated sugar until thoroughly combined.
- Sift Dry Ingredients: In a separate medium-sized bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and ground cardamom.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until no dry spots remain. Do not overmix.
- Fill Loaf Pans: Divide the batter evenly between the two prepared loaf pans.
- Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. To prevent over-browning, cover the loaves with aluminum foil for the last 15-20 minutes of baking.
- Cool in Pans: Allow the loaves to cool in the pans for about 15 minutes.
- Cool on Rack: Remove the loaves from the pans and place them on a wire cooling rack to cool completely to room temperature before slicing. This allows the bread to set properly.
- Serve and Enjoy: Slice and serve the delicious Downeast Maine Pumpkin Bread.
