I may not be a fan of pumpkin spiced lattes, but I absolutely adore pumpkin bread. I could enjoy a slice every morning for breakfast and never tire of its soft texture and gentle sweetness. Add a bit of butter or cream cheese, and I’m in heaven. While you can find this bread at any bakery during the season, nothing beats a homemade loaf. This recipe for pumpkin bread from Downeast Maine is simply perfect. It’s straightforward and not overly extravagant—just the ideal bread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin puree | 1 can (15 ounces) |
| Eggs | 4 large |
| Vegetable oil | 1 cup |
| Water | Two-thirds cup |
| Sugar | 2 1/2 cups |
| All-purpose flour | 3 1/2 cups |
| Baking soda | 2 teaspoons |
| Salt | 1 1/2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1 teaspoon |
| Ground cloves | 1/2 teaspoon |
| Ground ginger | 1/4 teaspoon |
| Ground cardamom | 1/4 teaspoon |
Directions
- Preheat your oven to 350°F (175°C) and grease two 9-inch loaf pans.
- Mix the wet ingredients: In a large bowl, combine the pumpkin puree, eggs, vegetable oil, water, and sugar until well blended.
- Mix the dry ingredients: In a separate medium-sized bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.
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