Classic Maine Pumpkin Bread: A Cozy Fall Baking Favorite

Downeast Maine Pumpkin Bread

Whether you’re a seasoned baker or a newbie, this pumpkin bread transforms basic pantry staples into a flavorful loaf that’s perfect for fall mornings or holiday gift-giving.

Why You’ll Love This Pumpkin Bread Recipe

Our homemade pumpkin bread combines the warm spices of fall—cinnamon, ginger, nutmeg, and cloves—for a moist, tender crumb every time.

Key Features

• Ultra moist texture thanks to canned pumpkin puree
• Easy one-bowl mixing—no fuss, no mess
• Perfect gift for neighbors or potluck parties
• Customizable: add chocolate chips or nuts for extra crunch

Ingredients for the Best Pumpkin Bread

• 2 (15-ounce) cans pumpkin puree
• 3 cups granulated sugar
• 3½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice (or blend cinnamon, ginger, nutmeg, cloves)
• 4 large eggs
• 1 cup vegetable oil
• ⅔ cup water

Step-by-Step Pumpkin Bread Instructions

1. Preheat your oven to 350°F (175°C) and grease/flour two 9×5-inch loaf pans for easy release.
2. In a large mixing bowl, whisk together pumpkin puree, sugar, eggs, oil, and water until smooth.
3. Sprinkle in flour, baking soda, salt, and pumpkin pie spice; fold gently until just combined. Be careful not to overmix.
4. Divide batter evenly between the prepared loaf pans. Smooth the tops with a spatula for even baking.
5. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow loaves to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Pumpkin Bread

• Room Temperature Eggs: Helps ingredients blend evenly.
• Don’t Overmix: Keeps your loaf tender, not tough.
• Spice It Up: Add a handful of chopped walnuts or chocolate chips for texture.
• Storage: Wrap cooled loaves in plastic wrap; stays fresh for 5 days at room temperature or 2 weeks in the fridge.

Nutrition Facts

Per serving (1 slice): 263 calories; 10g fat; 41g carbs; 3g protein; 26g sugar; 1g fiber; 305mg sodium.

Frequently Asked Questions About Pumpkin Bread

Can I substitute fresh pumpkin?

Yes! Roast and puree one medium sugar pumpkin to replace two 15-ounce cans.

How do I freeze pumpkin bread?

Wrap completely cooled loaves in foil and place in a freezer bag for up to 3 months.

Enjoy a warming slice of this homemade pumpkin bread.