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Downeast Maine Pumpkin Bread

In this video, you’ll see how to make spicy pumpkin bread that comes out of the oven moist and delicious. This one’s an old Maine recipe, a five-star favorite that’s been saved to more than 140,000 recipe boxes. Spiced with cinnamon, nutmeg, cloves, and ginger, this quick bread is even better the next day—if it lasts that long! Get the recipe for Laurie’s Downeast Maine Pumpkin Bread.

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  • Bakin' Lady

I have been using this recipe for years, always doubling, because so many people want to enjoy. It's also wonderful if you add 1/2 C buttermilk in place of 1/2 C of water. It' amazing!

  • Tara Janet

Sounds yummy! I do have to say that there is no difference chemically between white sugar and "raw sugar". All sugars are processed. The only difference is the colored sugars have more residual molasses.

  • kmoore

I've always wanted to learn how to make bread from scratch. This is right down my alley. Cant wait to make it!