I love this recipe because it’s simple, reliable, and absolutely delicious. The blend of cinnamon, nutmeg, cloves, ginger, and cardamom gives it that unmistakable autumn flavor, while the pumpkin puree keeps it perfectly moist. It makes two loaves, which is great for sharing—or freezing one for later. I also love how easy it is to mix everything together; no mixer needed, just a bowl and spoon.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 (15oz) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 2 1/2 cups granulated sugar 3 ½ cups all-purpose flour 2 teaspoons baking soda 1 ½ teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon cardamom
Directions
I start by preheating the oven to 350°F and greasing two 9-inch loaf pans. In a large bowl, I mix together the pumpkin puree, eggs, oil, water, and sugar until everything is smooth and well combined. In a separate bowl, I sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom. Then I slowly add the dry ingredients to the wet mixture, stirring just until no dry spots remain. I make sure not to overmix to keep the bread tender. I pour the batter evenly into the two prepared loaf pans and bake for about 55–60 minutes, or until a toothpick inserted in the center comes out clean. For best results, I cover the loaves loosely with foil during the last 15–20 minutes of baking to prevent the tops from over-browning. Once done, I let the loaves cool in the pans for about 15 minutes before transferring them to a wire rack. I let them cool completely before slicing so they hold their shape beautifully.
Servings and Timing
This recipe makes 2 loaves. Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 1 hour 5 minutes
Variations
Sometimes I like to stir in 1 cup of chocolate chips, chopped pecans, or walnuts for added texture and flavor. For a healthier twist, I replace half the oil with applesauce or Greek yogurt—it still stays moist and delicious. I’ve also tried using whole wheat flour for a heartier loaf. A drizzle of cream cheese glaze or a sprinkle of coarse sugar on top gives it a bakery-style finish.
Storage/Reheating
I store the cooled pumpkin bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze it for up to 3 months. When I’m ready to enjoy a slice, I warm it slightly in the microwave or toaster oven—it brings out that freshly baked aroma all over again.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, I can use fresh pumpkin puree as long as it’s well blended and not too watery.
How do I know when the bread is done?
I check by inserting a toothpick in the center—it should come out clean or with just a few crumbs attached.
Can I make muffins with this recipe?
Absolutely. I bake them in a muffin tin at 350°F for about 20–25 minutes.
What kind of oil works best?
I usually use vegetable oil, but melted coconut oil or light olive oil works well too.
Can I reduce the sugar?
Yes, I sometimes cut it down to 2 cups without affecting the texture too much.
How do I keep the bread moist?
I make sure not to overbake it and store it well-wrapped to lock in the moisture.
Can I add nuts or chocolate chips?
Definitely. Chopped walnuts, pecans, or chocolate chips make delicious add-ins.
Is it okay to freeze pumpkin bread?
Yes, I wrap it tightly in plastic wrap and then in foil before freezing—it stays fresh for months.
Can I make this gluten-free?
Yes, I substitute a 1:1 gluten-free baking flour blend and it still turns out great.
What can I serve with pumpkin bread?
I love serving it with cream cheese, butter, or a drizzle of maple syrup alongside coffee or hot tea.
Conclusion
This Downeast Maine Pumpkin Bread is everything I love about fall baking—warm, spiced, and incredibly moist. It’s easy to make, perfect for sharing, and versatile enough to enjoy any time of day. I love how the aroma of pumpkin and spice fills the kitchen, making it feel cozy and inviting every time I bake a batch.
Moist, warmly spiced, and full of classic fall flavor, this Downeast Maine Pumpkin Bread is a comforting homemade favorite. With pumpkin puree, cozy spices, and a tender crumb, it’s perfect for breakfast, dessert, or gifting during the holiday season.
Ingredients
1 (15 oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 1/2 cups granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Instructions
Preheat oven to 350°F (175°C) and grease two 9-inch loaf pans.
In a large bowl, whisk together pumpkin puree, eggs, oil, water, and sugar until smooth.
In a separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
Divide the batter evenly between the prepared pans.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cover the loaves loosely with foil during the last 15–20 minutes of baking to prevent over-browning.
Cool in pans for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Stir in 1 cup of chocolate chips, pecans, or walnuts for extra flavor and texture.
Replace half the oil with applesauce or Greek yogurt for a lighter version.
Substitute whole wheat flour for a heartier loaf.
Top with cream cheese glaze or coarse sugar for a bakery-style finish.
Store wrapped at room temperature for up to 3 days, or freeze for up to 3 months.
