Maine Pumpkin Spice Bread
by Mommy MD Guide Jennifer A. Gardner, MD
There are so many great versions of pumpkin bread, but this one is truly delicious. Just the right amount of sweetness and spice. This bread is actually moister and more delicious the next day, so it’s a great make-ahead recipe. This recipe will make 2 loaves, 4 mini-loaves, or 24 muffins, and freezes exceptionally well as loaves or individual slices.
One 15-ounce can pumpkin puree (not pumpkin pie filling, which has added spices)
4 large eggs, room temperature
1 cup vegetable oil (such as Smart Balance or canola)
2/3 cup water
2 teaspoons vanilla extract
2 cups granulated sugar
1 cup packed brown sugar
3½ cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼–½ teaspoon ground ginger
½ teaspoon ground cloves
- Preheat the oven to 350°F and grease/flour two 9- x 5-inch loaf pans (glass pans work best).
- In a large bowl, mix the pumpkin, eggs, oil, water, vanilla, and sugar.
- In a medium bowl, mix the remaining ingredients with a whisk, making sure there are no lumps.
- Add the dry ingredients to the wet ingredients, and stir with a wooden spoon until just blended. Do not overmix!
- Bake on the center rack for approximately 60 minutes (it may take longer), until a toothpick inserted in the middle comes out clean with no batter or crumbs. Watch that the top does not begin to burn (if it starts to brown, gently lay a piece of foil over the pan.)
- Place 2 large sheets of aluminum foil onto the counter. Allow the loaves to cool in the pans for 5 to 10 minutes, run a knife around the edges to loosen, then invert onto a large dish or chopping board. Immediately invert onto the aluminum foil. After 10 minutes, wrap it in foil if you like moist bread, or wait until it’s cool to the touch if you prefer drier bread.
- For a healthier, but still delicious bread: Replace up to half of the all-purpose flour with white whole wheat flour. Substitute ½ cup oil with ½ cup applesauce. Reduce the sugar to 2 cups.
- If you like nuts, add ½ to 1 cup chopped nuts.
- If you like raisins, add ½ cup (I like golden raisins in this recipe). Dried cranberries work well, too!
- This recipe can be doubled by using the 29-ounce can of pumpkin puree and doubling all other ingredients.
- If you don’t have all of the spices, you can substitute 2½ teaspoons of pumpkin pie spice.
Dr. Gardner is a mom of a three-year-old son, a pediatrician, and the founder of an online child wellness and weight management company, HealthyKidsCompany.com, in Washington, DC.
Want to read more blogs by Mommy MD Guide Jennifer A. Gardner, MD? Here’s her recent blog about Halloween safety tips.