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Introduction:
Pumpkin bread is a beloved treat, especially as the weather cools and the vibrant fall season arrives. A version that hails from Downeast Maine is a local favorite, known for its moist texture, rich flavor, and perfect balance of spices. This recipe captures the essence of Maine's fall harvest, where pumpkins are abundant and the atmosphere is full of warmth and coziness. Whether you're preparing it for a family gathering, a holiday meal, or simply enjoying it as an afternoon snack, this pumpkin bread will bring a little taste of New England right into your kitchen.
Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil or melted butter
1 teaspoon vanilla extract
1/3 cup water
Optional: ½ cup chopped walnuts or pecans
Optional: 1/3 cup chocolate chips or dried cranberries
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set this mixture aside.
Mix the wet ingredients: In another bowl, beat the eggs. Add the granulated sugar, brown sugar, pumpkin puree, oil (or melted butter), and vanilla extract. Stir until the mixture is smooth and well combined.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Do not overmix. If you're adding nuts or dried fruit, fold them in gently at this stage.
Bake the bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, cover it loosely with foil during the last 15 minutes of baking.
Cool the bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Serving and Storing:
Serving: Pumpkin bread is delightful on its own, but it can also be served with a dollop of whipped cream, a spread of butter, or even a drizzle of maple syrup for an extra touch of sweetness.
Storing: To keep the bread fresh, wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3-4 days. You can also freeze it for up to 3 months. Just slice it before freezing for easy access to individual pieces.
Variants:
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