🍂 Downeast Maine Pumpkin Bread

A soft, subtly spiced loaf that tastes like autumn in every bite. Spread with butter or cream cheese, it’s perfect for breakfast, snack time, or an afternoon treat.

🧂 Ingredients

• 1 (15 oz) can pumpkin puree

• 4 large eggs

• 1 cup vegetable oil

• ⅔ cup water

• 2½ cups granulated sugar

• 3½ cups all-purpose flour

• 2 tsp baking soda

• 1½ tsp salt

• 1 tsp ground cinnamon

• 1 tsp ground nutmeg

• ½ tsp ground cloves

• ¼ tsp ground ginger

• ¼ tsp ground cardamom

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans.

2. In a large bowl, whisk together pumpkin puree, eggs, oil, water, and sugar until smooth.

3. In a separate bowl, sift or stir together flour, baking soda, salt, and all spices.

4. Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain.

5. Divide batter evenly between the two pans.

6. Bake for 55–60 minutes, covering tops with foil during the last 15–20 minutes if they brown too quickly.

7. Let loaves cool in the pans for 15 minutes, then transfer to a wire rack. Cool completely before slicing.

💡 Tips & Variations

• Toss in ½ cup chopped walnuts or pecans for extra crunch.

• Swirl in ½ cup chocolate chips or a ribbon of cream cheese before baking.

• For a sweet glaze, mix 1 cup powdered sugar with 2–3 tbsp milk and drizzle over cooled loaves.

• Wrap a loaf tightly and freeze for up to 2 months—thaw overnight in the fridge.