If you love my Old Fashioned Sweet Potato Bread recipe, you'll love this pumpkin bread recipe.
Pumpkin Bread is a hot seller in our house - even Ethan clamors to get a slice when I make it! But after awhile, even this Mama gets tired of making the same ole' bread so I thought I'd switch it up a bit and began browsing online for a suitable recipe.
Then I stumbled upon Downeast Maine Pumpkin Bread, and while I wasn't born in Maine and don't live there now, I'll always consider myself a Mainer at heart! I knew I had to give this recipe a try, with a few classic Juggling Act Mama twists!
This bread meets all my must-haves for quick breads!
Enjoy it while you fill up your Autumn Bucket List.
Downeast Maine Pumpkin Bread
Recipe adapted from here.
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Downeast Maine Pumpkin Bread
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Equipment
- Bread Pan
Ingredients
- 15 oz. pumpkin puree or just shy of 2 cups fresh pumpkin puree
- 4 eggs
- ½ cup vegetable oil
- ½ cup apple sauce
- ⅔ cup water
- 3 cups sugar
- 3 ½ cups all-purpose flour
- 2 teaspoon baking soda
- 1 ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Cinnamon Streusel Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar packed
- ½ stick unsalted butter
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350-degress. Grease and flour three bread pans and set them aside.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In another bowl (a large one), beat the eggs, then whisk together the oil, applesauce, water, pumpkin puree, sugar, and spices. Stir in the flour mixture until well combined.
- Divide the batter evenly into the prepared pans.
- Then, in a small bowl use a fork to combine the butter with the flour, brown sugar and cinnamon until it resembles a coarse meal. Sprinkle over the top of your loaves, gently pressing the mixture into the top of the bread. (Mr. Juggling Act says that I think I need to use every dish in the house when I cook/bake. He also says that I inherited this train from my mother. Ahem. He is a stupid brave man, sometimes.)
- Bake for 50-minutes until the loaves are slightly browned on the edges and a toothpick comes out clean.
- Gently turn out onto a cooling rack so you don’t loose all the yummy topping. Store the cooled bread in a sealed bag or container the fridge for about 7 days, or on the counter for a little less than that.
Notes
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Nutrition
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Danni says
Am I crazy or is there oatmeal in your topping in your photo? I didn't see oats mentioned in the recipe and wondered if you just added that as a photo extra or just neglected to include it in the written recipe. Thanks so much!