Healthier Downeast Maine Pumpkin Bread Recipe

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Most Helpful Positive Review

Jul 16, 2012

I cut this recipe back by half as I only had half of a can of pumpkin to use. It's not really the season for pumpkin seeds, I used 1/3 cup chopped pecans instead. I made no other changes. I made muffins out of this recipe instead of one big loaf, I did get exactly 12. Baking them at 350*, they were done at exactly 20 minutes. These were VERY moist and the perfect muffin-texture, I think the only thing I was missing was more spice. I will make these again but double the cinnamon, nutmeg, cloves and ginger.

—Sarah Jo

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Most Helpful Critical Review

Feb 11, 2013

I have made this recipe two times now ( I forgot I had made it once already). The taste is ok, but I think the bread comes out with no complexity at all-complete Wonder Bread texture. I left out the raisins and pumpkin seeds so maybe I need to add something interesting next time, but it is absolute mush. Just not a fan. Maybe I am doing something wrong-I added molasses, as I always do to my pumpkin bread, or maybe it is where I live-high altitude cooking. I need to keep looking for that perfect recipe.....

—kateco4

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10 Ratings

Nov 02, 2012

I really liked this recipe. I only had freshly cooked pumpkin, sour cream, sour milk, and apple sauce to sub, which made it come out more like pie which I liked, but I will make it the way it's presented next time, as I think both will be grrreat, thanks!

—Am & Ad's Gram

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Nov 18, 2012

A definite 5-star recipe. Instead of buttermilk I used almond milk mixed with 1.5 tablespoons of apple cider vinegar. As I was out of raisins, I used dried cherries (currents or dried cranberries also sound like a delicious possibility). I do not like nuts or seeds in breads so I left those out. Because I did not have mini loaf pans and I wanted to bake this "like..now!" I had to use two regular-sized loaf pans. Novice bakers should know that they will need to drastically increase the baking time if they do this. Next time I am going to use fresh ginger instead of dried for that extra zip that it provides breads and muffins. I will be making this recipe, with the changes I mentioned, for Thanksgiving presents for all of my family. -Chaya

—frumgirl

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Oct 28, 2012

Great recipe, my friends loved it! The bread has a very delicate taste. I halved the recipe, and filled one loaf tin. I omitted the pumpkin seeds and cut the raisins in half. We ate it with butter. Would definitely make again.

—botvot

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Dec 04, 2012

I added choco chips, came out good!

—Cara

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Dec 01, 2012

This recipe turned out great. I added dark chocolate and subbed cranberries and walnuts for the raisins and pecans. Next time, however, I will be increasing the sugar to 2 cups next time as I found they were almost savoury instead of slightly sweet.

—ashacado

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Nov 10, 2012

Used craisins in place of raisins and chopped pecans in place of pumpkin seeds. 1/2 of a recipe makes 4 mini loaves and cooks for 35mins.

—Cheryl

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Nutrition

Calories
209 kcal
10%

Carbohydrates
33.6 g
11%

Cholesterol
46 mg
15%

Fiber
2.3 g
9%

Protein
5.1 g
10%

Sodium
328 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Healthier Downeast Maine Pumpkin Bread

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 209
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 3.2g 16 %
Cholesterol 46mg 15 %
Sodium 328mg 13 %
** Potassium 181mg 5 %
Total Carbohydrates 33.6g 11 %
Dietary Fiber 2.3g 9 %
Protein 5.1g 10 %
Sugars 17.7g
Vitamin A 59 %
Vitamin C 2 %
Calcium 6 %
Iron 19 %
** Thiamin 13 %
** Niacin 18 %
** Vitamin B6 5 %
** Magnesium 16 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.