Guest Chef Wednesday! Rachel’s Traditional Maine Pumpkin Bread


This is Rachel’s classic moist pumpkin bread embellished with the traditional spices of the season: cinnamon, ginger, nutmeg and cloves. It improves with age, so plan to make it a day ahead if possible. Top with softened cream cheese spiked with maple syrup and orange zest! Heaven!

orange cream cheese


1 (15 z) can pumpkin puree

4 eggs

2 sticks of butter, melted and cooled

1/3 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger


Preheat oven to 350* Grease and flour three 7×3” or 2 regular sized bread pans.

In a large bowl, mix pumpkin puree, eggs, melted butter, oil, water and sugar until well blended. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir dry ingredients into pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50-60 minutes in preheated oven. Loaves are done when toothpick inserted in center comes out clean and are deep rich golden brown. Drizzle top with a powder sugar glaze when it completely cools.

photo source: bobbatkins

3 Comments Add yours

    1. Thank you!! All you need is a tall glass of milk or mug of coffee and you’re all set! 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s