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Downeast Maine Pumpkin Bread Recipe
This moist and spicy pumpkin bread is easy to make (no mixer), perfectly spiced, and perfect for a cozy fall day.
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Servings: 12 Servings
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking Soda
- 1/2 teaspoon salt
- 1 tablespoon of cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 8 Tablespoons 1 stick unsalted butter
- 2 tablespoons vegetable oil
- 3/4 cup brown sugar dark or light
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 oz canned or fresh pumpkin puree not pumpkin pie filling
Instructions
- 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.
- The bread is done when an inserted toothpick comes out clean.
Nutrition
Serving: 1Serving | Calories: 243kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 51mg | Sodium: 322mg | Fiber: 1g | Sugar: 20g