by Sheryl

Prep: 15 mins | Cook: 50 mins | Total: 1 hr 5 mins | Servings: 24 | Yield: 3 – 7×3 inch loaf pans

Halloween is nearly here. And the kids are super excited! I have prepared a list of everything we need, and of course, this luscious Downeast Maine Pumpkin Bread is on top of the list. Moist and spicy, and taste excellent even after a day it is made! Make this in a few days for Halloween, and I am pretty sure everyone will ask for more than just a piece.


1 (15 ounces) can pumpkin puree
4 large eggs
1 cup of vegetable oil
⅔ cup of water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger


Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Use cooking spray to grease three 7 x 3-inch loaf pans. Sprinkle each with flour.

Step 3: Combine the eggs, pumpkin puree, water, oil, and sugar in a large mixing bowl until well mixed.

Step 4: Mix the baking soda, flour, cinnamon, nutmeg, salt, ginger, and cloves in a different mixing bowl until incorporated. Add this into the pumpkin mixture and stir until well mixed.

Step 5: Shift the mixture into each prepared pans.

Step 6: Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the centre of the bread comes out clean.

Step 7: Once done, remove from the oven and allow to cool on a wire rack at room temperature.

Nutrition Facts:

Per Serving: 263.2 calories; protein 3.1g 6% DV; carbohydrates 40.6g 13% DV; fat 10.3g 16% DV; cholesterol 31mg 10% DV; sodium 305.4mg 12% DV.

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