Downeast Maine Pumpkin Bread Recipe – Easy Guide:- This soft and spicy pumpkin bread comes from an old Maine recipe. The next day, the bread tastes even better than the day it was baked. It’s simple to make and great for giving as gifts this holiday season! Can’t you just smell a warm loaf of freshly baked pumpkin bread when autumn is around the corner? Or is that just people like me who dream about pumpkin bread all day? It doesn’t matter.
If you bought a lot of pumpkin juice when autumn first came around, this moist and tasty pumpkin bread is the best way to use them up. And this Downeast Maine Pumpkin Bread is a great recipe to use. People on Allrecipes love it so much that they’ve given it 5 stars more than 8,000 times.
Downeast Maine Pumpkin Bread Recipe – Easy Guide
Making Pumpkin Bread
- Pumpkin bread is surprisingly easy to make. An electric mixer isn’t necessary (though it helps). Here’s a brief introduction of homemade pumpkin bread, followed by the entire recipe:
- Simply mix your wet and dry components, then blend them.
- Pour into two loaf pans and bake until toothpick comes out clean.
- This recipe is wonderful since it creates two loaves, so you may eat one now and one later or gift one!
Canned or fresh pumpkin for pumpkin bread?
- Canned pumpkin puree (not pumpkin pie filling) is faster and easier than fresh pumpkin in this recipe.
- You can prepare pumpkin puree from scratch using fresh pumpkin if you’re feeling ambitious.
- A 1 ½-pound sugar pumpkin yields 2 cups of mashed pumpkin, equivalent to a 15-ounce pumpkin puree can.
Knowing When Pumpkin Bread Is Done
- Pumpkin bread is dense, so it’s hard to tell when it’s done (you don’t want to serve uncooked bread).
- The crack on top of pumpkin bread indicates it’s done or near to done.
- Insert a skewer or toothpick into the bread’s centre. If it’s clean, remove it from the oven. If not, bake for a few more minutes and check with a clean toothpick.
Knowing When Pumpkin Bread Is Done
- Pumpkin bread is dense, so it’s hard to tell when it’s done (you don’t want to serve uncooked bread).
- The crack on top of pumpkin bread indicates it’s done or near to done.
- Insert a skewer or toothpick into the bread’s centre. If it’s clean, remove it from the oven.
- If not, bake for a few more minutes and check with a clean toothpick.
Pumpkin Bread Removal from Loaf Pan
- Removing fast breads from their loaf pans might be difficult. Grease the pan before adding the batter.
- After letting the bread set for 10 minutes (or until you can handle the pan), knife the edges.
- Shake the pan gently to loosen the bread and turn it out onto a wire rack or platter. Let the bread cool more.
- It’s tempting to cut into the bread straight away, but let it cool.
Pumpkin Bread Removal from Loaf Pan
- Removing fast breads from their loaf pans might be difficult. Grease the pan before adding the batter.
- After letting the bread set for 10 minutes (or until you can handle the pan), knife the edges.
- Shake the pan gently to loosen the bread and turn it out onto a wire rack or platter. Let the bread cool more.
- It’s tempting to cut into the bread straight away, but let it cool.
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Downeast Maine Pumpkin Bread Recipe – Easy Guide
Mistakes in Pumpkin Bread
- Although pumpkin bread is easy to make, recipes don’t always turn out as expected. These typical mistakes can be fixed:
- Tough Bread: Overmixing your batter will result in tough bread instead of a soft cake. If you mix too much when creating quick breads, gluten development will affect the texture. Mix ingredients until just mixed; batter should contain lumps.
- Dry pumpkin bread disappoints. Keep your batter wet to avoid dry, crumbly bread. Reduce flour or increase liquid, but not oil. Try adding orange juice or bourbon to liquidise the batter.
Pumpkin Bread Storage
- Once the bread is cool, wrap it in plastic or aluminium foil. Store it in a cool, dry location for four days or one week in the fridge.
All recipes Community Advice
- “Great recipe! Simple to make. Put in a basin and mix by hand or stand. That easy.
- I cooked it this morning and tested it four hours later. Wonderful!!! I’m excited for tomorrow because I don’t think it can taste better.
- I can’t express this delicious, cosy, comfortable bread! No words! Made it as instructed and it was wonderful! No substitutes needed.
Ingredients
- One 15-ounce pumpkin purée
- 4 big eggs
- 1-cup vegetable oil
- ⅔ cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1.5 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 tsp ground ginger
Directions
STEP 1
- Start with a 350°F oven. Grease and flour two 9×5 loaf pans.
STEP 2
- Mix flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large basin.
STEP 3
- Blend pumpkin puree, eggs, oil, water, and sugar in a separate bowl.
STEP 4
- Mix flour and pumpkin just until combined.
STEP 5
- Put the batter into the pans that have been made.
STEP 6
- It will take about 50 minutes of baking in a hot oven until a toothpick stuck in the middle comes out clean.
STEP 7
- Have fun!
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