Video: Downeast Maine Pumpkin Bread - Allrecipes.com

Video: Downeast Maine Pumpkin Bread

See how to make a simple pumpkin bread that’s always moist and delicious.

 
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In this video, you’ll see how to make spicy pumpkin bread that comes out of the oven moist and delicious. This one’s an old Maine recipe, a five-star favorite that’s been saved to more than 140,000 recipe boxes. Spiced with cinnamon, nutmeg, cloves, and ginger, this quick bread is even better the next day—if it lasts that long! Get the recipe for Laurie’s Downeast Maine Pumpkin Bread.

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Comments

 
 
Sep. 18, 2014 3:03 pm
I have been using this recipe for years, always doubling, because so many people want to enjoy. It's also wonderful if you add 1/2 C buttermilk in place of 1/2 C of water. It' amazing!
 
tarajanet 
Sep. 16, 2014 7:44 pm
Sounds yummy! I do have to say that there is no difference chemically between white sugar and "raw sugar". All sugars are processed. The only difference is the colored sugars have more residual molasses.
 
kmoore 
Oct. 15, 2013 5:07 pm
I've always wanted to learn how to make bread from scratch. This is right down my alley. Cant wait to make it!
 
rgally 
Jan. 4, 2013 8:13 am
That is an awful lot of sugar - glad to see that some bakers have reduced it or substituted other things for it. I like the idea of doubling the spices too for added flavour
 
KAJohnson 
Dec. 16, 2012 2:22 pm
It was good the first time I made it but I quit using white sugar and the people I was taking it to don't eat sugar substitutes, so I used a bit of real sugar I had in a sugar bowl and added crushed pumpkin. It yielded a moist, well-cracked sweet batter bread. This recipe is a thicker consistancy than I am used to, so the pineapple juice took care of that. Now, I am making it adding a bit of cinnamon and using only 3/4 cup of agave nectar instead of all the sugar. Other might like the whole cup of nectar and you should probably add a tablespoon or two of flour to keep the thicker consistancy intended by this delicious recipe! Enjoy more healthily;)
 
ctyank 
Nov. 28, 2012 3:13 pm
I have made this recipe numerous times and always been one of the favorites over the years...I've changed it slightly...reduced the sugar to 1 1/2c, doubled the anount of spices, and only 1/2c oil, 1/2c of apple or cranberry juice instead of 1c oil...the flavor of the pumpkin is more pronounced...enjoy!
 
Nov. 22, 2012 5:25 am
Can't wait to make it!
 
rjduc 
Nov. 7, 2012 3:15 pm
Great recipe! Have made it several times, always a hit! I make muffins instead of bread, makes about 2 1/2 dozen, bake 20-22 min. Pack 2 muffins each into sandwich bags, then put into freezer bags. Makes a great take-to-work breakfast!
 
LuvTheYummies 
Oct. 4, 2012 8:26 am
I make this with fresh pumpkin although i use a mixture of white and brown sugar, and Its Awesome!!
 
Jun. 30, 2012 10:19 pm
This is my go to pumpkin bread recipe,simply delicious!
 
 
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