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!
Downeast Maine Pumpkin Bread
Recipe adapted from here.
Cinnamon Streusel Topping
1/2 cup all-purpose flour1/4 cup brown sugar, packed
1/2 stick unsalted butter
1/2 teaspoon ground cinnamon
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.
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