Healthier Downeast Maine Pumpkin Bread Recipe -
Healthier Downeast Maine Pumpkin Bread Recipe

Healthier Downeast Maine Pumpkin Bread

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 3 7x3-inch loaf pans Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
  2. Mix together pumpkin puree, eggs, butter, buttermilk, and brown sugar in a large bowl until well blended. Combine whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. Fold flour mixture into pumpkin mixture until just blended. Gently stir in raisins and pumpkin seeds. Pour into prepared pans or muffin cups. Lightly sprinkle tops with raw sugar.
  3. Bake in preheated oven until a toothpick inserted into center comes out clean; about 50 minutes.
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  • Editor's Notes:
  • This recipe can also be made into muffins. Place 24 paper lines in muffin pan cups and bake about 25 minutes.
  • This recipe is a healthier version of Downeast Maine Pumpkin Bread.

Reviews More Reviews

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.

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.....


17 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!

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 "!" 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

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.

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.

Jan 18, 2013

Yummy! Decided to cut the recipe in half and used my 9x5 loaf pan. Omitted the raisins and pumpkin seeds, also replaced half of the brown sugar with white because I ran out. I'm giving this recipe five stars because it's a great healthier alternative just like the recipe states, although I prefer it a tad sweeter. This bread was delish, very moist and full of flavor! It's a keeper. :-)

Dec 04, 2012

I added choco chips, came out good!


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 7 g
  • 11%
  • 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.

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