From allrecipes.com, I finally tried their Downeast Pumpkin Bread, and no wonder it got over 10K likes! It is the best pumpkin bread I ever tried.

I love the pumpkin flavor and I love the clean cuts it makes. It is not crumbly at all. I know that butter is tasty in breads, but using oil makes them more moist. I usually like raisins or nuts in pumpkin bread, but for some reason, I really like this recipe without additions. Just plain pure pumpkin bread!

It is so good! And it is a great loaf bread to make for Thanksgiving time! Or anytime!

I didn’t change a thing, except to use heaping teaspoonfuls of the spices called for in the recipe. If it was a a half teaspoon, I rounded out the spice in the spoon instead of flattening it, only because I happen to like those spices. I did add 1 cup of raisins to the batter of one of the breads. You can vary these pumpkin breads and use any additions you like; maybe add raisins, crasins, nuts, chocolate chips, or top the batter with pumpkin seeds!

Check out the video on allrecipes.com also. It is a very easy recipe! I have a slideshow here.

It’s definitely worth trying to see if it’s your kind of pumpkin bread!

It is mine!

Check the Variations you can do below! You can add whatever you like and it will work out great with this recipe!

See how easy it is to make in my slideshow below.

Enjoy!

Print Recipe

Pumpkin Bread (Downeast Maine Pumpkin Bread)

angiesopenrecipebox.com

From Allrecipes.com, I finally tried their Downeast Pumpkin Bread, and no wonder it got over 7K likes! It is the best pumpkin bread I ever tried. I love the pumpkin flavor and I love the clean cuts it makes. It is not crumbly at all. Check out their video how to make it. I also have it on a slideshow in here. It is so good!

5 from 1 vote

Prep Time15 minutes mins

Cook Time50 minutes mins

Course: Dessert

Cuisine: American

Servings: 20

Calories: 308

Ingredients

• 1 can (15 ounces) pumpkin puree
• 4 eggs
• 1 cup oil vegetable or canola
• 2/3 cup water
• 3 cups sugar
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground ginger

Instructions

• Preheat the oven to 350° F.
• Grease and flour two 9×5-inch loaf pans.
• With a mixer on medium speed, (or by hand) beat together the pumpkin puree, eggs, oil, water, and sugar until well blended.
• In a separate large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
• Stir the dry ingredients into the pumpkin mixture until just blended. Do not overbeat. (With a mixer, use the lowest speed.)
• Pour the batter into the prepared loaf pans. With a spatula, make a small indent on top of the batter to prevent it from cracking too much.
• Bake at 350° F. for 50-60 minutes. The loaves are done when a toothpick inserted in the center comes out clean.
• Cool the pans on a wire rack for 5 minutes.
• Loosen the edges with a knife and remove the breads from the pans. Finish cooling them on the wire rack.
• Wrap each loaf separately in aluminum foil and store them at room temperature.

EXTRA TIP:

VARIATIONS:  * You can add 2 cups of raisins and/or chopped nuts, or chocolate chips to the batter and a few on top.  Or mix up the additions you like!

Add BERRIES!  Blueberry Pumpkin Bread!  Blueberry Strawberry Pumpkin Bread!  Delicious with this particular recipe!  For the two loaves, just add 2 cups of FLOURED  berries to the mix.  Or you can add 1 cup of floured berries to one of the loaves.  It is important to use a separate bowl and a spatula to mix a little flour with the berries.  This coats the berries before adding them to the batter. Then they won’t sink to the bottom.  Use whatever berries you like!

Or make one loaf plain, and the other loaf with additions.

TOPPINGS? * You can sprinkle pumpkin seeds on top of the batter before you bake them. * You can add a glaze or cream cheese frosting on top after they are cooled.

FREEZE!  This bread freezes well!  Be sure to completely cool the bread.  To freeze, wrap in heavy-duty foil or plastic wrap and then place it in a tightly sealed container or heavy-duty resealable freezer bag. Freeze for 2-3 months.  You can freeze separate slices this way too.

Nutrition

Calories: 308kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 33mg | Sodium: 298mg | Potassium: 38mg | Fiber: 1g | Sugar: 30g | Vitamin A: 56IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 1mg