My family has an addiction to this Maine Pumpkin Bread Recipe. It is seriously the best Pumpkin Recipe EVER! It never lasts more than two days in our house!
Maine Pumpkin Bread Recipe
My children DEVOUR this bread. DEVOUR it! I make 3 loaves regularly and for the sake of reshooting new pics for this recipe, I made what would’ve been 6 loaves. It actually ended being two bundt pans and two loaves of bread. Fresh from the oven, they ate an entire bundt pan right away. OMGosh!
Best Maine Pumpkin Bread Recipe Ever!
I can’t even begin to describe how lusciously moist this pumpkin bread recipe is. Even doubling this already huge recipe, they ate it for breakfast. They packed it for lunch. They came home and ate it as a snack. They can’t get enough! This pumpkin bread recipe is one the whole family will enjoy!
Pumpkin Bread Recipe
The original recipe is from here, but I’ve tweaked it to suit our tastes, add a little kick or punch to it. Don’t be shy about all the speecy-spice in this recipe, either. It is amazing this way! Trust me!
Maine Pumpkin Bread Recipe
I know this recipe is pretty big for an average sized family, but this is one of those delicious recipes you could easily make as a gift. Wrap ‘er up, send her to a family who loves pumpkin and would love a delicious gift. You won’t be sorry you shared! You might even be begged to make more! 😉
Delicious Pumpkin Bread Recipe
Even my pickiest of eaters attack this thing! Dusted with a little powdered sugar as shown or smothered in homemade butter (recipe below), this bread is one for the record books. It fills my heart with joy to see how much they adore it and want me to always make it for them. I might even try to make this recipe into muffins sometime!
Easy Pumpkin Bread Recipe
Make this as a special breakfast for someone. Make it for the holidays. For your neighbors or for someone sick who needs a little pick-me-up. This pumpkin bread recipe is THAT special, friends.
How to Make The Best Pumpkin Bread Ever!
To make this pumpkin bread recipe, you will need the following:
- Pumpkin puree (but I’m wanting to try fresh pumpkin next time)
- Eggs
- Vegetable oil
- Flax seed or 1/2 cup of applesauce
- Water
- Sugar
- Brown sugar
- Maple syrup
- Flour
- Baking soda
- Salt
- Cinnamon *
- Nutmeg *
- Ground cloves *
- Ground ginger *
*I use these liberally, shaking at my leisure 🙂 I like my pumpkin bread spicy!
Preheat oven to 350 degrees F. Grease and flour three loaf pans or bundt pan. In a large bowl, add together the pumpkin puree and eggs.
Add into this your oil, flax seed (or applesauce), water, and sugar.
Add in the brown sugar.
And add in your syrup.
In a separate bowl, add your flour, baking soda, and salt.
Add in all your spices: cinnamon, nutmeg, cloves and ginger (I add enough of the spices to ‘pepper’ the mixture well).
Stir the dry ingredients into the pumpkin mixture slowly.
Blend the two mixtures together, adding a little dry mix at a time, until just blended.
Pour into the prepared pans.
Bake for about 50+ minutes or so in the preheated oven. Loaves are done when toothpick inserted in center comes out clean (I find that it takes longer, I don’t go by time on this recipe, I go by the toothpick).
As I said, my children DEVOUR this bread. I just made this last night and already one loaf is gone! I paired this with the homemade butter I made (recipe below) and the kids went nuts!
This is so easy your kids can help you!
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Pumpkin Bread
Ingredients
- 15oz can pumpkin puree (but I’m wanting to try fresh pumpkin next time)
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup milled flax seed or 1/2 cup of applesauce
- 2/3 cup water
- 3 cups sugar
- 1/4 cup brown sugar
- 2 tbsp maple syrup
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 tsp ground cinnamon *
- 1 tsp ground nutmeg *
- 1/2 tsp ground cloves *
- 1/4 tsp ground ginger *
*I use these liberally, shaking at my leisure 🙂 I like my pumpkin bread spicy!
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour three loaf pans.
- In a large bowl, mix together pumpkin, eggs, oil, flax seed (or applesauce), water, both sugars and syrup until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger (I add enough of the spices to ‘pepper’ the mixture well).
- Stir the dry ingredients into the pumpkin mixture slowly, a little at a time, until just blended.
- Pour into the prepared pans.
- Bake for about 50 minutes or so in the preheated oven.
- Loaves are done when toothpick inserted in center comes out clean (I find that it takes longer, I don’t go by time on this recipe, I go by the toothpick)
If you have any good buttermilk recipes, let me know! I’m dying to use our freshly made buttermilk! Let me know if you make these how it comes out! 🙂 Have fun!!!
Homemade Butter
Ingredients
- 1 pint heavy whipping cream
- salt to taste
Instructions
- Beat whipping cream in a bowl until it separates into yellow butter and white milk (NOTE: Cover around the mixer and bowl with plastic wrap so that you don’t splatter all over your kitchen. Be careful that the mixer doesn’t get the wrap caught) This will take a while. After a few minutes you’ll notice it becomes whipped cream. After 5 minutes it’ll become clotted cream. After about 8 or so minutes it’ll start separating. Do not slave yourself to the time, it might take longer.
- Strain out the milk and reserve it for later use (good for drinking, baking, soups, shakes, etc. I’ve yet to find what I’m going to use mine for, but am excited!!!)
- Pour a little bit of cold water over the butter and beat again. Pour off. Repeat until water is mostly clear.
- Smoosh out extra water and salt to taste (you do not need a lot!) Enjoy!
