Last Updated on January 29, 2026 by The Daily Simmer Team
Of all the pumpkin recipes we have tested over the years—from whoopie pies to savory soups—this Downeast-style pumpkin bread remains the one I make most often. It’s an old-school recipe, the kind that calls for a significant amount of sugar and oil, which is exactly why it works. It doesn’t try to be health food; it tries to be comfort food.
There is a bit of patience required here. While you can eat it warm, the texture changes dramatically if you wrap it in foil and let it sit on the counter overnight. The crust softens, the spices meld, and the crumb becomes incredibly moist. I usually add a spoonful of ground flaxseed to the batter, a trick I picked up to help bind the heavy moisture so the middle doesn’t get gummy.
Contents
Ingredients
- 1 (15 oz) can pumpkin puree (pure pumpkin, not pie filling)
- 4 large eggs
- 1 cup vegetable oil (canola or light olive oil works too)
- 2/3 cup water
- 2 cups granulated sugar
- 1 cup brown sugar (helps with moisture)
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp kosher salt
- Spices: 1 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp cloves, 1/4 tsp ginger
- Optional: 1 tbsp ground flaxseed
Instructions
- Prep the Pans: Preheat your oven to 350°F. Grease two standard loaf pans generously. I usually dust them with a little flour too, tapping out the excess, just to guarantee the loaves slide out later.
- Mix Wet Ingredients: In your biggest bowl, whisk the pumpkin, eggs, oil, water, and sugars. You want this to be uniform and smooth.
- Mix Dry Ingredients: In a separate bowl, stir together the flour, baking soda, salt, flaxseed, and all the spices. Whisking this ensures you don’t get a clump of baking soda in one slice.
- Combine: Pour the dry mix into the wet bowl. Stir gently by hand. Stop mixing the second you see the last streak of white flour disappear. Overworking this batter creates tunnels in the bread.
- Bake: Divide the batter between the two pans. Bake for 50 to 60 minutes. Check it at the 50-minute mark; a toothpick inserted in the center should come out clean, not wet.
- Cool: Let them sit in the pans for about 10 minutes, then remove to a rack.
Why You’ll Love This Recipe
- High Yield: This recipe makes two full loaves. I almost always freeze the second one for later.
- Texture: It leans more towards a dense, moist cake than a dry bread.
- Forgiving: Because of the oil and pumpkin content, it’s very hard to dry this out, even if you leave it in the oven a minute or two too long.
Chef’s Tips for Perfection
- The Flaxseed Trick: As mentioned in the intro, adding ground flaxseed helps stabilize the batter. Heavy pumpkin batters can sometimes struggle to rise, and the flax gives it just enough structure to keep it fluffy.
- Spice Level: The amounts listed here are “spicy” in the New England sense—warm and noticeable. If you love spice, feel free to double the cinnamon.
- Pan Type: If you use glass loaf pans, reduce the oven temperature to 325°F, as glass conducts heat faster and can burn the edges before the middle is done.
Storage and Reheating
This bread is practically indestructible. Wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 5 days. It actually tastes better on day two. For long-term storage, wrap the cooled loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw on the counter overnight.
Nutritional Notes
This is a rich recipe. Each slice provides about 240 calories. You can substitute half the oil for unsweetened applesauce to cut down on fat, though the crust won’t be quite as tender.
