Video: Downeast Maine Pumpkin Bread

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

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;)

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!

Can't wait to make it!

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!

I make this with fresh pumpkin although i use a mixture of white and brown sugar, and Its Awesome!!

This is my go to pumpkin bread recipe,simply delicious!

This is THE BEST pumpkin bread recipe on here....I have made it several times, and it is just delicious!