Simple Downeast Maine Pumpkin Bread

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Pumpkin bread is a true New England classic, and as someone deeply immersed in the traditions of this region, I’m excited to share my version of a beloved Maine recipe. This Downeast Pumpkin Bread has all the hallmarks of the best fall bakes—cozy spices, a sweet and buttery pumpkin base and the perfect texture that’s moist, but not gummy. This is the kind of fall bake that feels both familiar and unforgettable.

Pumpkin bread is a New England staple and every Maine family has their own recipe. Today I’m sharing with you my own personal pumpkin bread, one that is so moist, so flavorful, it’ll have you ditching any other recipes you’ve tried before!

The process is super simple and it makes a great recipe to share with the kids. No mixer is required and little to no planning ahead is needed.

If you love pumpkin bread, check out my other recipes for Pumpkin Cake Mix Muffins, Pumpkin Muffins With Streusel, and Pumpkin Pancakes!

Why you’ll love this Maine pumpkin bread

• This is the perfect Maine pumpkin bread recipe. Super moist and super flavorful.
• There is no leftover ingredients to deal with. This recipe uses a whole 15oz can of pumpkin and it makes just one loaf!
• It can be made completely by hand–no need to soften butter or even get out the mixer!
• This bread tastes even better the next day after you bake it.
• It’s a classic family recipe that you can pass down to the kids!

This is the perfect quick bread recipe for a chilly fall morning.

Full ingredient amounts and instructions can be found on the recipe card at the bottom of the post.

Downeast Pumpkin Bread Ingredients

• All purpose flour – Great for a tender, but strong structure.
• Baking Soda –  To tenderize the bread and give it a lift.
• Kosher salt – I use coarse kosher salt to balance out the sweetness and bring out the flavors in the bread.
• Spices – Use a combination of 1 tablespoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves for the perfect fall spice. For best results, make sure the spices are fresh. 
• Pumpkin puree – You can use canned or fresh pumpkin. Just make sure to use pure pumpkin and not pumpkin pie filling
• Unsalted butter – The butter is melted in this recipe, so there’s no need to soften butter at room temperature
• Vegetable oil – I like just a little bit of oil to lighten up the bread and add crispness to the exterior. 
• White sugar – For sweetening the bread without competing with the flavors.
• Large eggs – Large eggs hold everything together.
• Vanilla extract – For additional flavor and warmth

How To Make Downeast Pumpkin Bread From Scratch

Spray an 8″ or 9″ loaf pan with cooking spray and preheat your oven to 350 degrees F.

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 large mixing bowl and set aside.

In a separate mixing bowl, whisk the sugars, melted butter, and vegetable oil together until combined. It’ll start to separate immediately, but that’s okay!

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

Add the pumpkin puree 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 overmix!

Pour the batter into the prepared loaf pan.

Bake bread in a preheated oven at 350° degrees F 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. Set on a wire rack until cool enough to handle.

Variations and Substitutions

• You can substitute 1/2 cup of the all purpose flour for whole wheat flour.  The bread is still perfectly moist and delicious!
• You can omit the vegetable oil entirely, or use extra pumpkin, applesauce, or coconut oil in its place!
• Add chocolate chips or toasted nuts to the batter before baking.
• There is a lot of ground cinnamon in this recipe, so feel free to reduce the amount by 1 teaspoon.
• The spice mixture can be substituted with 1 tablespoon of pumpkin pie spice.

Pro Tips

• Do not overmix. Mix the batter until the ingredients are just combined. Overmixing can lead to tough and dry pumpkin bread.
• Use fresh spices. The bread will be more flavorful if the spices are fresher.
• Do not overbake. To prevent your bread from going dry, start testing the bread with a toothpick after 60 minutes. If the toothpick comes out clean, it’s done. 
• Adjust cooking times for your loaf pan. If using a 9″ loaf pan, the baking time will be shorter than if you bake in an 8″ pan.

How to Store Maine Pumpkin Bread

You can store your bread on the counter at room temperature wrapped tightly in plastic wrap or in an airtight container. 

​The pumpkin bread will stay soft for 3-4 days.

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.

Downeast Maine Pumpkin Bread Serving Suggestions

This classic Maine Pumpkin Bread is scrumptious on it’s own, but paired with these other tasty recipes, you’ll have the perfect New England inspired breakfast!

Maine Pumpkin Bread Recipe FAQs

More Pumpkin Spice Recipes You’ll Love

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