Taste of Downeast: A Perfect Pumpkin Bread Recipe from Maine

Gluten-Free Pumpkin Bread: Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
Vegan Pumpkin Bread: Use a flax egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water) in place of the eggs, and substitute the butter with vegetable oil or coconut oil.
Spiced Pumpkin Bread: Boost the flavor with a pinch of ground ginger, cardamom, or allspice for a deeper, spicier profile.
FAQ:

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Be sure to cook and puree it until smooth, ensuring you have 1 cup of pumpkin puree. Be aware that fresh pumpkin might have a slightly different texture or moisture content than canned pumpkin.

How can I tell when the pumpkin bread is done?
A toothpick inserted into the center of the loaf should come out clean or with just a few crumbs. If the bread seems too soft or moist in the center, continue baking for an additional 10 minutes, checking periodically.

Can I make this ahead of time?
Absolutely! Pumpkin bread often tastes even better the next day once the flavors have had time to meld together. You can bake it a day or two in advance and store it at room temperature. It also freezes well if you need to prepare it further in advance.

How can I make this recipe sweeter?
If you prefer a sweeter loaf, you can increase the sugar by ¼ cup or add chocolate chips or a sweet glaze on top after baking.