My Never-Been-to-Maine Pumpkin Bread

First off–I have to admit that I’ve never been to Maine. I have been to Vermont, and stayed in an old farm house, and that’s close, right? And I have a friend from Maine… And my husband vacationed in Maine when he was a boy…

Anyway, I’ve adapted a very popular web-recipe: the Downeast Maine Pumpkin Bread found here. The recipe was so good–almost perfect–that I wanted to share it with all of you. I’ve fiddled with it to increase the spice punch, decreased the amount of sugars, added a bit of whole wheat flour and orange juice and zest, and I’ve increased the baking time. The bread stays moist and super delicious for days. It’s a wonderful bread for giving…

Time Commitment: Half hour to assemble ingredients and mix, and another hour to bake.

Tools you need:

  • Two loaf pans
  • Cooking spray
  • an oven :)
  • large bowl and wooden spoon, plus measuring cups and utensils…


  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup water and orange juice mixed (or just water)
  • zest of one orange
  • 3/4 cup white sugar
  • 1 cup brown sugar
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour (you can use all white if you don’t have any whole wheat)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
What to do:

Step One: Preheat oven to 350 degrees. Mix wet ingredients in a bowl along with the sugars. (Regarding the OJ/water mixture: Zest one orange, then squeeze the juice into a measuring cup. Add water to the cup until you have 1/2 cup of liquid.)

Step Two: Add spices first, then flour, salt and soda. Stir round and round and round and round…

Step Three: Place the two loaf pans in the center of the oven and bake for 65-70 minutes. Do the knife-through-the-center trick to check for doneness…

Step Four: Let the loaves cool. (Make yourself a pot of tea, call a friend to join you.)

Step Five: Enjoy!


6 thoughts on “My Never-Been-to-Maine Pumpkin Bread

  1. Yummy, yummy, yummy! I have been to Maine but only for less than a day (strayed over the border from New Hampshire), so I guess I’m still eligible to make this.

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