"We updated this great old Maine recipe to be healthier by using white whole wheat flour, less sugar, and butter instead of oil. We also added pumpkin seeds and raisins. It's still moist and spicy, and wonderful for healthy holiday gift giving as bread or muffins!" — MakeItHealthy
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1 (15 ounce) can
unsalted butter, melted
1 1/2 cups
1 1/2 cups
packed brown sugar
white whole-wheat flour
1 1/2 cups
1 1/2 teaspoons
raw sugar for sprinkling on top
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.
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.....
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!
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
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.
I added choco chips, came out good!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Downeast Maine Pumpkin Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 63
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