Downeast Maine Pumpkin Bread
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Downeast Maine Pumpkin Bread

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"This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"
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1 h 5 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 8350 Ratings

Most helpful positive review

Out of this recipe, I ended up making a dozen Pumpkin muffins and a Pumpkin loaf as well. It is simply scrumptious!! I read all the reviews and took all the suggestions that were offered that ...

Most helpful critical review

I chose this recipe due to the reviews, and made the recipe exactly as given. I found it good, but not great. I baked mini loaves, and got 16 loaves total. The first half, I left the recipe "...

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Out of this recipe, I ended up making a dozen Pumpkin muffins and a Pumpkin loaf as well. It is simply scrumptious!! I read all the reviews and took all the suggestions that were offered that ...

Best pumpkin bread I ever had! Full of flavor and moist. Freezes well. I did, however alter it slightly. Reduced oil to 1/2 cup, adding 1/2 cup applesauce; reduced suger to 2 cups, added ...

Excellent. I followed the ingredients and directions almost exactly. The only new things I did were add a teaspoon of vanilla and 1 1/2 teaspoons of pumkin pie spice(I did not have any cloves)...

Untweaked recipe gets 5 stars, and healthy version gets 5 stars too! Healthy version: (1)100% whole white wheat (it is not as heavy as regular whole wheat), (2)substituted half the oil with app...

I cannot believe how delicious this recipe was! I have never tasted such a rich, soft and filled with flavor, pumpkin bread in my life! Since I am not "suzie homemaker" this has been the only t...

The best pumpkin bread I've ever had by far. The only changes I made were to add a teaspoon of vanilla, and to use two 9X5 loaf pans. Baked them at 65 minutes and used the toothpick test. The fi...

Wow! Thanks Laurie. Teriffic recipe. My hubby and I are great fans of Starbucks Pumpkin Loaf. At $1.75 per slice, I'm thinking of all the money we can save. To make this recipe even more of a ta...

1 c. brown sugar 1 c. white sugar 3/4 c. oil 1 c. dried cranberries OH MY GOD, THIS IS SOO GOOD!

This is the best recipe for Pumpkin Bread! I always make a double recipe to give as gifts. Buy the 29 oz. can and double all the other ingredients (using 2 bowls is easiest). I've tried it se...

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