Easy Downeast Maine Pumpkin Bread

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Filled with classic fall spices and deep pumpkin flavor, this old-fashioned favorite is simple to make, wonderfully moist with a tender crumb, and perfect for everything from chilly mornings to holiday gatherings.

There is a rectangular white dish with a loaf of golden brown bread. There are three sliced pieces and a knife resting on the dish. The dish is on a dark gray surface.

Prep time – 10 minutes
Bake time – 50 minutes
Total time – 1 hour
Servings – 2 loaves (24 slices)
Prep level – Beginner +

What I Love About This Recipe

Warm, nostalgic flavor – With cinnamon, nutmeg, ginger, and cloves, it tastes like fall in every bite.
No mixer needed – A bowl and a whisk is all you need.
Versatile – Add nuts, chocolate chips, or dried cranberries.
Perfect for gifting – Makes two full size loaves or 12 mini loaves, so you can share with others.
Crowd favorite – Whether it’s breakfast, dessert, or a midday snack, everyone loves a slice of this classic New England favorite.

Ingredient Notes

There are two large white bowls. One with white flour in it, the other one has orange mashed pumpkin in it. There is four medium size bowls. One bowl has four brown eggs. One has light yellow oil in it. One has white sugar in it. One has light brown sugar in it. There is a clear glass measuring cup with water in it. There are four very small glass bowls. Each of them has a brown ground spice in it. There are two very small metal bowls. One with white sugar and one with salt in it. There is a small white dish with brown liquid in it. Items are on a dark gray surface.

This Recipe Makes Two Loaves

Puréed pumpkin: Use 100% canned pumpkin (not pumpkin pie filling). Pumpkin puree is cooked pure pumpkin that is pureed ready to use, it might contain a touch of salt, but nothing else. Pumpkin pie filling contains spices, added flavors, and is ready to make into a pie or dessert.
Large eggs: Eggs at room temperature whip easier which help cakes and baked goods rise for a fluffier and less dense cake or bread.
Vegetable oil: Keeps the bread moist and tender. Canola oil or melted coconut oil can be used.
Sugar: A mix of white and brown sugar adds sweetness and depth.
Spices: Cinnamon, nutmeg, cloves, and ginger give it that warm flavor. Don’t skimp!

There are six small rectangular pans attached together. There is a loaf of brown bread in each of the pans. The pans are resting on a black wire rack. The rack is on a dark gray surface.

Step-by-Step Instructions

There is a large white bowl with orange mashed pumpkin in it and a gray spatula is resting in the bowl. There is a clear glass measuring cup with water in it. There are four white medium size bowls. One has white sugar in it. One has light yellow oil in it. One has yellow egg mixture in it. One has light brown sugar in it. There is a small white bowl with a dark brown liquid in it. Items are on a dark gray surface.

There is a large white bowl with pumpkin pureed, water, vanilla extract, and vegetable oil in it. There is a gray rubber spatula resting in the bowl. There are three small white bowls in front. One has slightly beaten eggs in it, one has light brown sugar in it, and one has white sugar in it. Bowls are on a dark gray surface.

Prep the Wet Ingredients

Gather all the ingredients. Preheat oven. Lightly grease pans. In a large mixing bowl mix together the canned pumpkin, water, vegetable oil, and vanilla extract.

There is a large clear glass mixing bowl with light orange pureed pumpkin mixture in it and slightly beaten eggs on top of it. Bowl is on a dark gray surface.

There is a large clear glass mixing bowl with light orange pureed pumpkin mixture in it. There is beaten eggs and four small piles of brown ground spices on top of the mixture. Bowl is on a dark gray surface.

Next add both sugars and the slightly beaten eggs. Add the spices. Mix until thoroughly smooth.

There is a large white bowl with white flour in it. There are two very small metal bowls. One has white sugar in it, the other one has white salt in it. There is a metal whisk laying next to the bowls. Items are on a dark gray surface.

There is a white bowl with white flour in it. There is a metal whisk resting in the bowl. The bowl is on a dark gray surface.

Prep the Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Whisk together breaking up any clumps.

There is a large clear glass mixing bowl with light orange bread batter in it and white flour on top of some of the batter. There is a metal whisk resting in the bowl. In the background there is a white bowl with white flour in it. The bowls are on a dark gray surface.

There is a large clear glass mixing bowl with light orange bread batter in it. There is a metal whisk resting in the bowl. The bowl is on a dark gray surface.

Combine the Batter

Add the flour mixture to the pumpkin mixture. When mixing the dry ingredients with the wet ingredients, add about a cup at a time. This will be make it easier for the ingredients blend together. Stir just until combined, being careful not to over mix.

There is a clear glass rectangular baking dish with a light orange bread batter in it. The baking dish is on a dark gray surface.

There are six small rectangular pans attached together. There is light orange bread batter in each of the pans. The pans are on a dark gray surface.

Bake

Divide the batter evenly into the prepared loaf pan(s). Place in preheated oven and bake.

Test for Doneness

Insert a toothpick or cake tester into the top of the bread in the center. The bread is done baking when it comes out clean. Let the loaves cool on a wire rack before slicing or frosting.

See recipe card below for complete details.

There is a large white rectangular tray with 3 small loaves of light brown pumpkin bread. The one one the left has white cream drizzled over the top. The center loaf has light brown sauce drizzled over the top. The one on the right has white frosting on it. All three loaves have small green pumpkin seeds on top. In the background there is a small white bowl with light brown sauce in it. There is a silver spoon resting in the bowl. Items are on a dark gray surface.

Laura Belle’s Tips

Tent with foil – If the top of the bread starts to get too brown before fully baked, loosely tent the pan with aluminum foil.
Don’t over mix the batter – Mix until just combined to avoid a dense loaf.
Let it rest before slicing – Cool in the pan for 10-15 minutes before transferring to a wire rack. The bread slices best once it’s cooled completely.

Serving Suggestions

Enjoy a warm slice of Pumpkin Bread with:

Plain, sliced thick – let it cool fully first; slicing warm makes it crumble.
Toasted with butter – pan-fry or toaster-oven a slice, then top it with homemade butter or a smear of cream cheese while warm.
A strong up of coffee or latte – the spice notes pair well with both.
Breakfast plate – serve alongside scrambled eggs, potato casserole, and bacon for a sweet-savory balance.
As a fall dessert – top a slice with a drizzle of caramel syrup or a maple glaze.
Gift-wrapped – make mini loaves and wrap in small bags or parchment paper with twine for holiday gifting.

Storing

Let the bread completely cool, then wrap it in plastic wrap, aluminum foil or place in an airtight container. Store it in a cool, dry place for up to four days, or in the refrigerator for up to a week.

Types of Pans

You can use a 9×5-inch loaf pans or decorative bundt pans.
Pumpkin muffins can be made with this recipe as well as mini loaves. The baking time will be shorter, about 20 minutes.
Bread baked in a glass loaf pan usually bakes slower and may need to be tented with aluminum foil and baked a few minutes longer.

Frequently Asked Questions (FAQs)

What makes it “Downeast” style?

It refers to the coastal Maine bakery tradition of super moist, sweet quick breads. Dense, tender crumb, minimal spice compared to typical pumpkin bread, and usually no nuts or raisins mixed in.

Can I use fresh pumpkin instead of canned?

Yes, but drain it well first. Fresh puree hold more water than canned and extra moisture can make the bread gummy or sunken in the middle.

Why did my loaf sink in the middle?

Usually underbaking, too much liquid, or opening the oven door too early. Test with a toothpick in the center, it should come out clean or with a few moist crumbs.

Can I make muffins instead of a loaf?

Yes. Same batter and bake at a slightly higher temperature (about 375° F) for 18-22 minutes instead of the full loaf time.

Yield: 24 slices

Easy Downeast Maine Pumpkin Bread Recipe

5.0 Stars (11 Reviews)

This Downeast Maine pumpkin bread is simple to make and perfectly spiced with warm spice flavors. If you're looking for the perfect pumpkin bread recipe, look no further!

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

1 can of pureed pumpkin – 15 ounces
4 large eggs – room temperature (see Top Tips)
1 cup vegetable oil
2/3 cup water
1 teaspoon vanilla extract
1 and 1/2 cups white sugar
1 and 1/2 cups brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
3 and 1/2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
Cooking spray

Instructions

Gather all the ingredients.
Preheat oven to 350 degrees f / 180 degrees c.
Lightly grease pans.
In a large mixing bowl mix together the canned pumpkin, water, vegetable oil ,and vanilla extract.
Next add both sugars and the slightly beaten eggs.
Add the ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
Mix until thoroughly smooth.
In a separate mixing bowl, combine the flour, baking powder, and salt.
Whisk together breaking up any clumps.
Add the dry ingredients to the pumpkin mixture. (see Top Tips)
Stir just until combined, being careful not to over mix.
Divide the batter evenly into the prepared pans.
Place in preheated oven and bake.
Baking Time: 50 minutes for a loaf pan. 20 minutes for muffins and mini loafs.
Insert a toothpick or cake tester into the top of the bread in the center.
The bread is done baking when it comes out clean.
Let the delicious pumpkin bread cool on a wire rack before slicing or frosting.

Notes

Helpful Tool And Equipment

Large mixing bowls (2)

Small mixing bowl

Measuring cups

Measuring spoons

Whisk or electric mixer

Loaf pans (see FAQ's)

Wire rack

Rubber spatula

Oven mitts

Cake tester or toothpick

Serving Suggestions

Enjoy a warm slice of Downeast Main Pumpkin Bread with homemade butter, a drizzle of caramel syrup, cream cheese frosting, or a maple glaze.

For a special treat a scoop of vanilla ice cream and a few pumpkin seeds, yum!!

How to Store Pumpkin Bread

Let the bread completely cool, then wrap it in plastic wrap, aluminum foil or place in an airtight container.

Store it in a cool, dry place for up to four days, or in the refrigerator for up to a week.

Top Tips

Eggs at room temperature whip easier which help cakes and baked goods rise for a fluffier and less dense cake or bread.

When mixing the dry ingredients with the wet ingredients, add about a cup at a time. This will be make it easier for the ingredients blend together.
If the top of the bread starts to get too brown before fully baked, loosely tent the pan with aluminum foil.

Easy Downeast Maine Pumpkin Bread

What I Love About This Recipe