Downeast Maine Pumpkin Bread

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

Course Snack

Cuisine American

Keyword Quick Bread

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 257kcal

Author Ang Paris

Cost $12

Equipment

Ingredients

15 ounces pumpkin puree or just shy of 2 cups fresh pumpkin puree
4 eggs
1 teaspoon vanilla extract
½ cup vegetable oil
½ cup apple sauce
⅔ cup water
3 cups white 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 (optional)

½ cup all-purpose flour
¼ cup brown sugar packed
½ stick unsalted butter
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 350F-degrees. Grease and flour three bread pans and set them aside.
In a large bowl, whisk together the dry ingredients.
3 ½ cups all-purpose flour, 2 teaspoon baking soda, 1 ½ teaspoon salt
In a separate bowl, beat the eggs, then whisk together the rest of the wet ingredients, sugar, and spices.
15 ounces pumpkin puree, 4 eggs, ½ cup vegetable oil, ½ cup apple sauce, ⅔ cup water, 3 cups white sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, ¼ teaspoon ground ginger
Stir in the flour mixture a little at a time into the pumpkin 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.
½ cup all-purpose flour, ¼ cup brown sugar, ½ stick unsalted butter, ½ teaspoon ground cinnamon
Bake for 50-minutes in the preheated oven until the loaves are slightly browned on the edges and a toothpick comes out clean.
Gently turn out onto a wire rack so you don’t lose all the yummy topping.

Notes

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.

**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.

Nutrition