This Maine-style pumpkin bread is loved for its rich, moist texture and comforting blend of spices like cinnamon, nutmeg, and cloves. The flavor deepens a day after baking, making it a perfect choice for fall gatherings and holiday celebrations. The recipe is simple enough for novice bakers yet satisfying for seasoned pros. Its long-lasting freshness makes it great for gift-giving, as it stays delicious for several days. Wrapped festively, this flavorful pumpkin bread will surely be a hit with friends and family during the holiday season.
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What is the best way to wrap pumpkin bread?
Plastic wrap can make very moist quick bread, like pumpkin or banana, turn gummy, while aluminum foil tends to crinkle and look less presentable. Instead, opt for waxed or parchment paper. These options balance practicality and appearance, providing a neat and functional wrap for your baked goods, similar to the “designer sofa” of kitchen wraps.
Why does my pumpkin bread have no flavor?
If your pumpkin bread tastes bland, following the recipe closely is essential. Don’t skip key ingredients like salt, reduce sugar, or skimp on cinnamon. These ingredients are necessary for balancing flavors and enhancing sweetness and spice. Flour, often called a “flavor thief,” tends to absorb flavors, making it crucial to use the correct proportions of spices and seasonings to ensure your bread is flavorful.
How to Make Pumpkin Bread
The best part about this pumpkin bread recipe is its simple preparation. There is no need for an electric mixer, though it can make the process quicker. You’ll find the detailed steps below, but here’s a quick overview:
First, mix the wet ingredients, then combine the dry ingredients in a separate bowl. Blend both mixtures. Pour the batter into two loaf pans and bake until a toothpick inserted comes out clean.
How to Know When Pumpkin Bread Is Done?
Pumpkin bread is naturally dense, making it tricky to know if it’s fully baked. To ensure it’s done, look for a crack on the top, indicating it’s either finished or closed. To be sure, insert a skewer or toothpick into the center. If the tester comes out clean, the bread is fully baked. If the skewer still has batter, continue baking for a few more minutes and check again with a fresh toothpick.
Common Pumpkin Bread Errors
Although pumpkin bread is relatively simple and quick to bake, things don’t always go as expected. If you run into one of these common problems, here are some solutions:
- Tough Bread: A dense, tough loaf usually results from overmixing the batter. When making quick bread, it’s essential to gently mix the ingredients until combined to avoid developing too much gluten, leading to a chewy texture. The batter should still have some lumps for the best results.
- Dry Bread: Dry, crumbly pumpkin bread can be disappointing. To prevent this, moisten your batter by adjusting the flour or adding extra liquid. Instead of increasing oil, try adding liquids like orange juice or even a splash of bourbon to retain moisture and enhance flavor.
These minor tweaks can make a big difference in your final loaf, ensuring soft, flavorful pumpkin bread.
How to Store Pumpkin Bread
Allow the bread to cool completely before wrapping it to preserve its texture and moisture. Once thoroughly cooled, wrap it securely in plastic or aluminum foil to keep it fresh. For short-term storage, place the wrapped bread in an excellent, dry spot where it will stay fresh for up to four days. If you want to extend its shelf life, refrigerate the wrapped bread, which will keep for up to one week. For even longer storage, consider freezing the bread. Simply wrap it in a layer of plastic wrap, followed by aluminum foil, and store it in the freezer for up to three months. For the best texture, let it thaw at room temperature before serving.
Ingredients
- One can (15 ounces) pumpkin puree
- Four large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups granulated sugar
- 3 ½ cups all-purpose flour
- Two teaspoons of baking soda
- 1 ½ teaspoons salt
- One teaspoon of ground cinnamon
- One teaspoon of ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Directions
Step 1:
Gather all ingredients. Preheat your oven to 350°F (175°C)—grease and flour two 9×5-inch loaf pans to prevent sticking.
Step 2:
In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Step 3:
In a separate bowl, whisk together the wet ingredients: pumpkin puree, eggs, oil, water, and sugar until well blended.
Step 4:
Gently stir the dry ingredients into the wet mixture until just incorporated. Be careful not to overmix the batter to maintain a soft, tender texture in the bread.
Step 5:
Evenly distribute the batter between the two prepared loaf pans.
Step 6:
Bake in the oven for approximately 50 minutes or until a toothpick inserted in the center comes clean.
Step 7:
Let cool, slice, and enjoy!
| Nutrient | Amount per Serving |
|---|---|
| Calories | 263 |
| Fat | 10g |
| Carbohydrates | 41g |
| Protein | 3g |
In conclusion, Downeast Maine Pumpkin Bread is a classic fall recipe that delivers moist, flavorful loaves infused with the warm spices of cinnamon, nutmeg, cloves, and ginger. Its rich, aromatic flavor deepens after a day, making it a versatile treat perfect for breakfast, snacks, or gifting during the holidays. Easy to make, it offers a comforting taste of autumn and reflects the traditional charm of Maine baking. Whether enjoyed with coffee or shared with loved ones, this pumpkin bread is a must for the season.
Notes
Make-Ahead Tip: You can freeze baked pumpkin bread for up to 3 months. To serve it, thaw it overnight in the fridge and bring it to room temperature.
Special Tools: You’ll need a 9×5-inch loaf pan, mixing bowls, a whisk, and a cooling rack.
Spices: If you prefer, replace nutmeg, cloves, and ginger with one teaspoon of pumpkin pie spice, but still add two teaspoons of cinnamon.
Oil vs. Butter: Oil keeps the bread more moist than melted butter.
Substitutes: If needed, swap orange juice for any kind of milk, and feel free to substitute or omit chocolate chips—try milk, dark or white chocolate, or even nuts like pecans.
Variations: This recipe works for pumpkin muffins (bake for 20 minutes) or a Bundt cake (around 1 hour of bake time), with optional chocolate chips.