If you love the cozy feeling of a warm kitchen filled with the scent of spices and pumpkin, then you’re going to want to try this Downeast Maine Pumpkin Bread Recipe. It’s a recipe that’s close to my heart because it captures that true New England fall vibe — the kind that makes you want to curl up with a good book or share a slice with friends over a cup of coffee. Plus, it’s ridiculously easy to make, which means you can whip it up any time pumpkin cravings hit.

This Downeast Maine Pumpkin Bread Recipe is a classic for a reason — it’s moist, tender, and perfectly spiced without being overpowering. I bring this loaf to potlucks and family gatherings, and I’m always asked for the recipe. Whether you’re looking for seasonal treats or a comforting breakfast bread, giving this one a try is truly worth it!

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Why This Recipe Works

Balanced Spices: The mix of cinnamon, nutmeg, cloves, ginger, and cardamom gives warm flavor notes without overpowering the pumpkin.
Moist Texture: The combination of pumpkin puree and oil keeps the bread tender and moist, perfect for slicing.
Simple Prep: Few bowls and straightforward steps mean you can make it quickly, even on a busy day.
Great for Sharing: Makes two loaves, so you can keep one and gift the other — always a crowd-pleaser!

Two rectangular loaves of golden brown bread with a slightly cracked crust on top sit on a silver cooling rack over a white marbled surface. The texture of the bread appears soft inside with a darker, crispy outer edge. The crust has a rich, warm brown color with hints of orange near the cracked top layer, showing a fresh, baked look. The light source highlights the uneven texture and warmth of the bread, with a striped cloth subtly visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Downeast Maine Pumpkin Bread Recipe plays a crucial role, working together to create the perfect fall bread. From spices to flour, every bite sings with warm flavor and moist comfort.

Pumpkin puree: Use canned pumpkin for consistency and moisture; it’s the heart of the bread’s flavor and texture.
Eggs: They bind everything and add richness, keeping the bread fluffy and tender.
Vegetable oil: Keeps the bread moist without making it heavy — a key to that soft crumb.
Water: Balances the wet ingredients to perfect dough consistency.
Granulated sugar: Sweetens the bread evenly while helping with browning.
All-purpose flour: Forms the structure of the bread, providing a sturdy but tender crumb.
Baking soda: Gives the bread its lift and light texture.
Salt: Enhances all the sweet and spicy flavors.
Ground cinnamon: Classic fall spice that adds warming sweetness.
Ground nutmeg: Adds a deeper spice warmth and slight nuttiness.
Ground cloves: A little goes a long way for cozy aroma and spicy depth.
Ground ginger: Adds subtle heat and brightness that complements the pumpkin.
Cardamom: An unexpected warm floral note that makes this recipe really stand out.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Downeast Maine Pumpkin Bread Recipe is how easy it is to make your own. Getting creative with add-ins or swapping out spices lets you tailor it to your taste — and that’s part of the fun.

Variation: I love tossing in chopped walnuts or pecans for a nice crunch and toasts beautifully in the oven — your bread will get a delightful texture boost.
Dietary Swap: For a dairy-free version, stick to the recipe as is, but you could swap vegetable oil for melted coconut oil for a subtle tropical twist.
Spice Levels: If you want it less spicy, just reduce the cloves and cardamom — sometimes less is more!
Seasonal Swap: Add a handful of dried cranberries or raisins for some sweet bursts that brighten every bite.

Step-by-Step: How I Make Downeast Maine Pumpkin Bread Recipe

Step 1: Prep and preheat like a pro

Start by preheating your oven to 350°F — this ensures it’s just right when you’re ready to bake. Grease two 9-inch loaf pans well; I prefer using baking spray with flour to prevent sticking and get beautiful loaf edges. It only takes a minute but makes your bread slide right out of the pan.

Step 2: Mix your wet ingredients

In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and sugar until everything is smooth and well combined. I use a handheld mixer here to speed things up, but a sturdy whisk and some elbow grease work just fine. This part is key to getting the batter uniform, so don’t rush it.

Step 3: Combine your dry ingredients

Next, sift the flour, baking soda, salt, and all those warming spices into a separate bowl. Sifting not only breaks up any clumps but also blends the spices evenly — I promise it makes a noticeable difference in the final loaf.

Step 4: Gently fold dry into wet

Slowly add the dry ingredients to your wet mixture, stirring carefully until no dry spots remain but don’t overmix! Overworking the batter can make the bread tough, so stop as soon as everything is just combined. I like to use a silicone spatula here to scrape the sides well and fold gently.

Step 5: Bake with care

Divide the batter evenly between your prepared pans and pop them into the oven. Bake for about 55-60 minutes, but here’s my trick: after about 40 minutes, cover the tops loosely with foil to keep the crust from getting too dark while the center finishes baking. Test with a toothpick near the end — when it comes out clean, you’re done!

Step 6: Cool and enjoy

Let the loaves cool in their pans for 15 minutes — this helps them firm up so they won’t crumble when you remove them. Then, transfer to a cooling rack and let cool completely before slicing. Trust me, it’s tempting to dive right in, but letting it cool makes the slices neater and the flavors more developed.

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Tips from My Kitchen

No Overmixing: Stir the batter just until combined to keep the bread tender and avoid a dense texture.
Use Fresh Spices: Freshly ground spices really lift the flavor — a little tip I learned after years of baking.
Foil Shield: Cover the loaves during the last 15-20 minutes of baking to prevent top-browning but still get a perfect bake.
Can’t Wait to Slice?: If you must slice warm, use a serrated knife and cut gently to avoid crumbling.

How to Serve Downeast Maine Pumpkin Bread Recipe

The image shows four thick slices of moist pumpkin bread with a warm orange-brown color. Each slice has a soft, dense texture with small air holes throughout, and a slightly darker, crisp crust along the edges and top. The slices are stacked slightly overlapping each other on a white marbled textured surface with a soft, out-of-focus background. The lighting highlights the moist crumb and the subtle shine on the crust. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always keep things simple with this pumpkin bread — a light spread of butter or cream cheese lets those spices shine. But if I’m feeling fancy, a drizzle of maple glaze or a sprinkle of powdered sugar really elevates it and adds a nice touch of sweetness.

Side Dishes

This bread pairs wonderfully with a hot cup of coffee or chai tea to complement the spices. I’ve also served it alongside a bowl of butternut squash soup or a simple salad for a cozy autumn lunch.

Creative Ways to Present

For holiday gatherings, I like to slice it into smaller pieces and arrange them on a festive platter with autumn leaves or cinnamon sticks as decorations — it becomes a centerpiece as much as a dessert. Wrapping a loaf in parchment paper tied with twine is a charming way to gift it too.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays moist and fresh — if you live somewhere humid, I recommend popping it in the fridge instead.

Freezing

Freezing this pumpkin bread is a lifesaver! I usually slice first, then wrap individual slices in plastic wrap and place them in a freezer bag. They keep well for up to 3 months and thaw quickly when you want a snack.

Reheating

I reheat slices in the toaster oven or microwave for just 20-30 seconds — this revives the bread’s moisture beautifully without drying it out. Adding a tiny pat of butter while warm is my secret for an extra indulgent bite.

FAQs

Can I use fresh pumpkin instead of canned for this Downeast Maine Pumpkin Bread Recipe?

Yes, you can, but fresh pumpkin should be cooked, pureed, and drained well to avoid extra moisture that could alter the bread’s texture. Canned pumpkin has a consistent moisture level, which makes the baking more predictable and usually gives better results.
What if I don’t have all the spices listed in the Downeast Maine Pumpkin Bread Recipe?

Don’t worry! Cinnamon and nutmeg are the most essential, so focus on those if you’re short on other spices. You can always customize based on what you have — the bread will still taste delicious and pumpkin-spiced.
How do I know when the pumpkin bread is fully baked?

Use a toothpick or cake tester inserted near the center — if it comes out clean or with just a few moist crumbs, the bread is done. If there’s wet batter, it needs more time. Also, the top should spring back lightly when pressed.
Can I double this Downeast Maine Pumpkin Bread Recipe?

This recipe already makes two loaves, so it’s perfect for doubling your pumpkin bread stash or gifting one loaf. If you want to make more, just multiply the ingredients accordingly and bake in batches or larger pans, adjusting baking time as needed.

Final Thoughts

This Downeast Maine Pumpkin Bread Recipe feels like a warm hug in loaf form, and I can’t recommend it enough. Baking it instantly fills my home with that nostalgic fall aroma that gets everyone excited. Whether you’re new to baking pumpkin bread or a seasoned pro, this recipe’s simplicity and flavor make it a reliable go-to. So go ahead, bake a batch for yourself and see why it has such a special place in my kitchen — you’re going to love it!