Of course! DownEast Maine Pumpkin Bread is a classic New England recipe known for being incredibly moist, spicy, and sweet. It’s famously made with a whole can of pumpkin, making it simple and foolproof.
Here is the beloved, traditional recipe that lives up to its reputation.
Classic DownEast Maine Pumpkin Bread
This recipe makes a large quantity of batter, perfect for two loaves or several mini-loaves. It freezes beautifully!
Yields: 2 standard loaves (9×5 inches) or 4-5 mini loaves
Prep time: 15 minutes
Cook time: 50-70 minutes
Ingredients
· 3 cups granulated sugar
· 1 cup vegetable oil (or canola oil)
· 4 large eggs, lightly beaten
· 1 (15-ounce) can 100% pure pumpkin (not pumpkin pie filling)
· 3 ½ cups all-purpose flour
· 2 teaspoons baking soda
· 1 teaspoon salt
· 2 teaspoons ground cinnamon
· 1 teaspoon ground nutmeg
· ½ teaspoon ground cloves
· ½ teaspoon ground ginger
· ⅔ cup water
· Optional Add-ins:
· 1 cup chopped walnuts or pecans
· 1 cup raisins or chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans (or line with parchment paper for easy removal).
- Mix Wet Ingredients: In a very large bowl, combine the sugar and oil. Add the beaten eggs and mix well. Stir in the canned pumpkin until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This ensures the leavening and spices are evenly distributed.
- Combine Wet and Dry: Add the dry ingredients to the pumpkin mixture alternately with the ⅔ cup of water, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. A few lumps are okay.
- Add Optional Ingredients: If using, gently fold in the nuts, raisins, or chocolate chips.
- Bake: Pour the batter evenly into the prepared pans. Bake at 350°F for:
· 60 to 70 minutes for standard 9×5-inch loaves.
· 45 to 55 minutes for mini loaves.
· The bread is done when a toothpick or cake tester inserted into the center comes out clean. - Cool: Let the loaves cool in the pans for about 15-20 minutes. Then, run a knife around the edges and carefully turn them out onto a wire rack to cool completely.
Tips for the Perfect Pumpkin Bread
· Don’t Overmix: Overmixing the batter after adding the flour can develop gluten, leading to a tough, dense bread. Mix until the ingredients are just combined.
· The Toothpick Test is Key: Baking times can vary based on your oven and the material of your pans (dark pans bake faster). Start checking for doneness a few minutes before the minimum time.
· Moisture is its Signature: This bread is famously moist. Don’t be alarmed if it seems very wet when you’re mixing it; that’s correct! The long baking time is necessary to cook it through.
· Spice Variations: Feel free to use 1 ½ tablespoons of pumpkin pie spice instead of the individual spices listed for convenience.
Popular Variations
· Cream Cheese Swirl: For a decadent twist, mix 8 oz of softened cream cheese, 1/4 cup sugar, and 1 egg until smooth. Pour half the pumpkin batter into the pans, dollop with the cream cheese mixture, then top with the remaining batter. Use a knife to swirl it gently.
· Maple Glaze: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of pure maple syrup and a splash of milk until smooth. Drizzle over the cooled loaves.
· Whole Wheat: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture.
Storing and Freezing
· Storing: Once completely cool, wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
· Freezing: This bread freezes exceptionally well. Wrap the cooled loaves (or slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature.
Enjoy a slice of this delicious, aromatic fall classic