Downeast Maine Pumpkin Bread Recipe

Rewritten review: I was amazed by how incredibly delicious this recipe turned out to be! The pumpkin bread was rich, soft, and bursting with flavor like nothing I've ever tasted before. Not being an expert in the kitchen, I rarely experiment with food, but this recipe was too irresistible to resist. Following everyone's advice, I made some tweaks to the original recipe: using a combination of 1/2 cup butter, 1/4 cup oil, and 1/4 cup applesauce, along with a mix of 1 cup brown sugar and 2 cups of white sugar. Once the bread was baked in a tube pan, I poked holes in it and drizzled a heavenly combination of cinnamon, sugar, and butter over the top. I have to admit, this pumpkin bread is dangerously good! It was so tempting that I had to freeze some slices immediately to prevent myself from devouring it all at once.

Review: Absolutely amazing! I followed the recipe almost to a T, with just a couple of tweaks. I added a touch of vanilla extract and pumpkin pie spice since I was out of cloves, and opted for a mix of light brown and regular sugar. I baked the batter in a Pyrex loaf pan and also made a dozen muffins. Surprisingly, using a full cup of oil didn't leave the treats greasy at all. Sifting the dry ingredients (minus the sugar) together worked like a charm. This will definitely be on my holiday baking list for Thanksgiving and Christmas. Update: 11/3/06 - My husband loved this so much he asked for seconds the other day. The muffins freeze exceptionally well; after defrosting, they were just as delicious. 11/26/08 - Yes, I'm still whipping up this recipe, including some chocolate chips now. Adding about a cup gives it a perfect hint of chocolate. Pro tip: Freeze the chocolate chips before adding them to keep their shape during baking.

I followed the suggestions from other reviewers and adjusted the recipe to make a dozen delicious Pumpkin muffins and a scrumptious Pumpkin loaf. The result was moist, spicy, and absolutely DELICIOUS! My family loved it so much that they want me to make it again for Christmas. Here's the modified recipe I used: - 15 oz Can Pumpkin - 4 Eggs - 1/2 Cup Vegetable Oil - 1/2 Cup Sweetened Applesauce - 2 Cups Sugar - 3 1/2 Cups Flour - 2 tsp Baking Soda - 1 1/2 tsp Salt - 1 tsp Cinnamon - Splash of Vanilla - 1/4 tsp Pumpkin Spice - 1 Cup Walnuts - 1/2 Cup Raisins - 1 tsp Nutmeg - 1/2 tsp Cloves - 1/4 tsp Ground Ginger I blended and cooked the batter as per the original recipe. Both the Muffins and Bread were baked simultaneously, with the Muffins done in 40 minutes and the Bread in 1 hour and 10 minutes. After they cooled on the rack, I poked holes in the tops of the muffins and bread and poured a hot Cinnamon Sugar Butter mixture over them, letting it seep inside. The result was absolutely yummy! I will definitely be making this again and again. Thank you to everyone for the helpful tips!

I absolutely adore this recipe and have been preparing it every autumn for years with some tweaks. I like to double the recipe and bake it in smaller loaf pans. I substitute half of the oil with applesauce, use freshly grated ginger, a mix of white and brown sugar, and lessen the sugar by half a cup each. Adding pumpkin pie spice gives it a lovely flavor, and I've even tried using apricot or peach brandy for half of the water, which adds a unique twist. I love to sprinkle crystallized sugar, nuts, or mini chocolate chips on top of the loaves. It's not only delicious but also a joy to share with others!

Review Rewritten: I absolutely adored this recipe! I made a small tweak by reducing the sugar to 1 cup and adding 1/4 of a ripe banana, resulting in an incredibly moist bread (though it might have already been moist without the banana). To make a low-carb version, I switched to almond flour, halved the sugar, added 1/4 ripe banana, and extended the baking time by around 10 minutes (keeping a close eye on it to prevent overcooking). While it didn't rise as much as the wheat flour loaf, it maintained its moist and delightful texture. I also threw in half a cup of pecans in each loaf, which added a lovely touch. Using parchment paper to line the pans eliminated the need for greasing and made removing the loaves a breeze.

I came across this recipe back in September 2016, and originally it was designed for 3 loaf pans measuring 7x3 inches each. Personally, I prefer using Reynolds foil disposable pans as they help create a better loaf that stays moist and avoids drying out, contrary to what some comments mentioned. In my electric oven, the baking time is around 50 minutes, while in a gas oven, it's closer to 60 minutes. It's a good idea to check for readiness at the 45-minute mark when using an electric oven. Remember that the loaf continues to cook for a few minutes after being taken out of the oven. Allow it to cool to a manageable temperature before wrapping it in plastic or foil while it's still warm to retain moisture. My family absolutely adores this recipe, so I hope you all enjoy it too!

I have to confess that I didn't follow this recipe exactly as written. I made some adjustments the first time around, and it turned out so delicious that I felt compelled to leave a review – something I don't usually do. However, this recipe definitely deserves all the praise. Personally, I prefer a strong and flavorful spice profile, so I doubled the amounts of cinnamon, ginger, cloves, and nutmeg. To make it a bit healthier, I used two cups of sugar instead of three, and substituted half a cup of applesauce and half a cup of coconut oil for the one cup of vegetable oil. Other than that, I stuck to the recipe without any other changes, and the result was fantastic! I baked it for 60 minutes and it was absolutely delicious.

Review rewritten: This recipe has been a staple in my Fall baking for several years now. When October comes around, my family and friends can't get enough of it. The flavor is outstanding and it stays moist and delicious. I like to amp up the cinnamon by tripling it and the nutmeg by doubling it. One time, I had only two cups of white sugar so I added a cup of brown sugar to make it work. It turned out beautifully and I've kept that adjustment ever since. It adds a nice depth to the flavor. This recipe is a definite winner in my book.

I have been making this recipe for over 10 years now, and it never disappoints. I always opt for pumpkin pie spice instead of individual spices, and it turns out absolutely delicious. Additionally, I extend the baking time by approximately 7 minutes for perfect results.

As I began making this recipe, I improvised with ingredients I had on hand in my pantry. I substituted pumpkin seed oil for cloves and used 5-spice powder, freshly grated nutmeg, and a dash of cinnamon. Instead of water, I opted for ginger cordial, and I must say, I was very pleased with the final outcome.

I discovered this recipe many years ago, and somehow lost it along the way. However, when I stumbled upon the name "Downeast Maine" in the recipe title, it immediately jogged my memory. This dessert has become one of my family's absolute favorites during the fall season. The recipe is simply fantastic when followed exactly, but it also serves as a wonderful canvas to incorporate your own personal touch. We opted for a delightful crumble topping and often baked muffins or mini loaves to share as holiday gifts. A definite 10/10 recommendation!

I was really disappointed with the outcome of following the 1 loaf recipe using a (15 ounce) can of pumpkin puree as directed. The pumpkin bread turned out mushy and undercooked, and upon further inspection, I noticed that every quantity in the recipe instructed the use of a 15-ounce can. Clearer instructions on adjusting quantities would be greatly appreciated.