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    Home » Recipes » Breakfast

    Downeast Maine Pumpkin Bread

    Published: Jun 13, 2013 · Modified: Apr 8, 2022 by Ang Paris · 1 Comment
    This post may contain affiliate links·

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    Moist and spicy this classic Maine recipe is delicious and tastes better on day two!
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    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.

    This bread freezes well! - To freeze, wrap the loaf (completely) cooled in plastic wrap and slide into a freezer bag. Thaw in the fridge overnight.
     

    Looking for more Quick Bread Recipes?

    Apple Bread with Cinnamon Brown Sugar & Oat Topping via Juggling Act Mama

    Mini Lemon Zucchini Bread with Lemon Glaze

    Chocolate Chip Coconut Banana Bread

    Downeast Maine Pumpkin Bread

    Moist and spicy this classic Maine recipe is delicious and tastes better on day two!
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    Course: Snack
    Cuisine: American
    Keyword: Quick Bread
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 24 servings
    Calories: 257kcal
    Author: Ang Paris
    Cost: $12

    As an Amazon Associate, I earn from qualifying purchases.

    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

    **Note** Now, if I plan to freeze some of this bread (three loaves is a lot), then I leave the topping off the extra loaves, as that doesn’t freeze as well.

    For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.

    Nutrition

    Calories: 257kcal | Carbohydrates: 45g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 264mg | Potassium: 76mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2856IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
    Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
    Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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    😋 Similar Recipes

    If you love pumpkin, you'll want to check out these other delicious recipes:

    • No Bake Pumpkin Cheesecake Cups
    • Pumpkin Chocolate Chip Bars
    • Creamy Pumpkin Hot Cocoa
    • Pumpkin Cinnamon Rolls with Cream Cheese Icing
    • Pumpkin Cheesecake Truffles
    • Pumpkin French Toast Casserole
    • Pumpkin Butterscotch Cookies
    • Crockpot Pumpkin Butter
    • Puff Pastry Twists - Pumpkin Spice
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    Comments

    1. Danni says

      October 23, 2013 at 7:26 pm

      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!

      Reply

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    Welcome! I'm Ang - the Juggling Act Mama! I love sharing quick and easy recipes, creative DIY projects, and fun family travel with you. Like many of you, I am a multi-tasking mama juggling priorities which is why here I offer solutions to tame your hectic lifestyle.

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