Go Back

Downeast Maine Pumpkin Bread

Downeast Maine pumpkin bread delivers an incredibly moist quick-bread loaf with warm spices and a golden crust. This old-fashioned method uses a simple mixing process and bakes until the center is set with a few tender moist crumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs room temperature
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 cup pumpkin purée
  • 0.5 cup vegetable oil
  • 0.25 cup applesauce
  • 1 tsp vanilla extract
Optional topping
  • 2 tbsp pumpkin seeds
  • 1 tsp coarse sugar

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients
  1. Whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, cloves, and salt in a medium bowl.
Mix wet ingredients
  1. Whisk the eggs, granulated sugar, and brown sugar until smooth in a large mixing bowl. Add the pumpkin purée, vegetable oil, applesauce, and vanilla extract, then mix until fully combined.
Combine batter
  1. Gradually fold the dry ingredients into the wet ingredients until no dry streaks remain, taking care not to overmix.
Fill and top
  1. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with pumpkin seeds and coarse sugar if using.
Bake
  1. Bake for 55–65 minutes at 350°F, until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool and serve
  1. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Store
  1. Store tightly wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Notes

For best texture, fold just until the dry streaks disappear—overmixing can make the crumb tough. Keep the loaf tightly wrapped at room temperature up to 4 days; freeze in slices or whole for up to 3 months. A good dairy-free swap is replacing eggs with an egg alternative blend suitable for baking (results may vary), and using any neutral oil you prefer in place of vegetable oil.