Perfectly Simple Downeast Maine Pumpkin Bread

This Downeast Maine Pumpkin bread is moist, delicious, and delightfully spiced with warm cinnamon, nutmeg, ginger, and cloves. It uses a full can of pumpkin, both butter and oil, and does not require a mixer. This simple and easy pumpkin bread recipe is the perfect addition to a cool and cozy fall day!

This perfectly simple Downeast Maine Pumpkin Bread is not just a delicious fall breakfast, but it's a total mood.

There's a lot to be said about fall in Maine. It's even shorter than our summers, but it still manages to leave a lasting impression after it's gone.

The air dries up and cools. The mornings are crisp and smell woodsy. And of course, you can't not talk about the foliage that an Autumn in New England gifts us.

Fall is no doubt my favorite season, and this super simple, moist pumpkin bread captures the feeling of a fall in Maine perfectly.

This bread is orange like the changing leaves and smells just as sweet and spicy. It warms you when the air gets a bit of a chill, and it hugs you when you come to the realization that the snow will be here in a couple months.

This pumpkin bread recipe is perfect. It tastes delicious, uses a whole can of pureed pumpkin--so you know it's not dry.

It can be made completely by hand--no need to soften butter or even get out the mixer!

And what's even more wonderful, this loaf can be made ahead--and even tastes better the next day!

Make sure you double the recipe to keep an extra loaf in the freezer! Fall doesn't last long here---and neither will this bread!

How to make Downeast Maine Pumpkin Bread from Scratch

Makes 1 loaf

What you'll need:

• 1 ½ cups all purpose flour
• 1 ½ teaspoons baking Soda
• ½ teaspoon salt
• 1 tablespoon of cinnamon (you can reduce this to 2 teaspoons or less if you're not wild about cinnamon)
• ½ teaspoon of ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 8 Tablespoons (1 stick) unsalted butter
• 2 tablespoons vegetable oil
• ¾ cup brown sugar (dark or light)
• ½ cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 15 oz canned or fresh pumpkin puree (not pumpkin pie filling)

How to put it all together

Spray an 8" or 9" loaf pan with cooking spray and preheat your oven to 350º.

Melt butter in a small saucepan or the microwave. Once melted, remove from heat and let cool slightly while you prepare the other ingredients.

Whisk together flour, baking soda, spices and salt in a medium sized bowl and set aside.

Using a whisk, whisk the sugars, melted butter, and vegetable oil together until combined. It'll start to separate immediately, but that's ok!

Add in the eggs and vanilla extract. Continue beating until well incorporated.

Add the pumpkin to the egg mixture and whisk until all the wet ingredients are blended together.

Pour the pumpkin mixture into the dry ingredients and using a whisk or a wooden spoon, mix until the batter is just combined and no flour streaks remain. Do not over mix!

Pour the batter into the prepared loaf pan.

Bake bread at 350° for about 60-70 min. Rotate the pan halfway through baking.

You'll know the pumpkin bread is done when an inserted toothpick comes out clean.

Storing your freshly baked Downeast Maine Pumpkin Bread

This moist and delicious pumpkin bread is wonderful fresh out of the oven. BUT it's even more delicious the next day, as the spices and flavors have now had a chance to mingle and get to know each other better.

You can store your bread on the counter wrapped tightly in plastic wrap or in an airtight container. Depending on your climate, the bread should keep for about 3-4 days. But you'll gobble it up sooner than that.

If you live in a humid climate or want to prolong the freshness even more, store the bread in an airtight container in the fridge or freezer (see below).

Can I freeze Pumpkin Bread?

Absolutely!

And I encourage you to do so since it freezes wonderfully!

Just wrap your loaf tightly in plastic wrap and stick it in the freezer. If you're thinking of a long freeze, wrap it in plastic and then wrap it again in a layer of foil. This will hopefully keep the freezer burn off.

You can also stick the plastic wrapped loaf in a 1 to 2 gallon freezer bag--just try and squeeze out as much air as possible.

When you're ready to eat, remove the loaf from the freezer and set it on the counter to thaw. Leave wrapped in plastic wrap as it's thawing. It'll be perfectly moist and delicious!

How to make this Downeast Maine pumpkin bread a little more healthy:

Although this bread has a lot of pumpkin in it, there are still a lot of other tasty not-so-good things like butter, sugar, and white flour.

With that being said, there are a few modifications you can make that can bump up the nutritional content of this loaf--without compromising the deliciousness.

Add whole wheat flour

You can substitute ½ a cup of the all purpose flour for whole wheat. The bread is still perfectly moist and delicious!

Omit the oil

You can remove the vegetable oil entirely, or use extra pumpkin, applesauce or coconut oil in it's place!

Add some nuts or seeds!

For a little more nutrition, add in some heart healthy walnuts or some chia seeds for an extra nutrient bump. I have a list of chia seed health benefits in my Blueberry Lemon Chia Pudding post if you were curious to see how amazing these little guys are!

What can I eat pumpkin bread with?

Although this bread is wonderful as is, it also serves as the perfect vessel for certain spreads and garnishes. Here are a few things you can slather on this bread:

• Softened, sea-salted butter of course! And this is highly recommended, if not mandatory
• Apple butter
• Cream cheese- flavored or sweetened is up to you
• Almond, cashew, or any nut butter of your choosing.
• Nutella. Because you're worth it.

Or if you want to go really crazy--use this bread for french toast, and make sure to top with maple syrup and whipped cream. You're welcome.

You may also like:

Blueberry Zucchini Bread

Healthy Chocolate Zucchini Bread

Dairy Free Banana Bread