Blue skies, the leaves changing color from green to vibrant different hues of yellow, red, orange and some pink, crisp evenings.. all the makings of fall!
We’re still getting a few days on the warmer side here in Washington State but the temps are dropping in the evenings. We should be seeing snow on the mountain tops soon!
There is just something warm, cozy and so inviting about pulling out fresh, hot pumpkin bread from the oven. It reminds me of home, family, chilly walks, apple picking. Over the years I’ve tried my share of different recipes. Some amazing and some just complete flops, could be user error or recipe or a combination of both.
My go-to recipe is one I grew up with. My mother making it, her mother as well. I grew up in Rhode Island, moved to Maine when I was 10. Ever since I was a little girl, we smeared cream cheese on our deliciously warm pumpkin bread. Not sure if that’s a New England thing or not. Having lived all over the place, some people look at me oddly when I mention cream cheese and others think it’s fantastic.
I am always on the search for different variations of the things I love and I found this old recipe and decided to give it a chance. I wanted to love it. It has Maine in the title. I more than LOVE this recipe and I am pretty sure it will be one I make often.
It is fragrant, it has depth. It is moist and will be for several days, if it lasts that long! It has an amazing little “crust” I like to call it, that forms just on the top… perfectly delicious and it is my favorite part of the bread.
- 1 (15 ounce) can Pumpkin Puree or just about 2 cups from a larger can
- 4 Eggs
- 1 cup Vegetable Oil
- ⅔ cup Water
- 1½ cups White Sugar
- 1½ cups Dark Brown Sugar
- 3½ cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1½ teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoon Ground Cloves
- ¼ teaspoon Ground Ginger
- 1 teaspoon Pumpkin Pie Spice
- Preheat oven to 350 degrees. Grease and flour two 9-inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger and pumpkin pie spice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven but could possibly take longer, add 10 minutes at a time. Loaves are done when toothpick inserted in center comes out clean.