Downeast Maine Pumpkin Bread

By Laura Kohler
Mama Lo’s Harvest Recipes

Adapted from

Makes one loaf


1/2 (15 ounce) can pumpkin puree
2 eggs
1/2 cup vegetable oil
1/3 cup water
1/2 cup brown sugar
1 3/4 cups all-purpose flour

1 teaspoon baking soda (Backin works as a substitute)
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


Preheat oven to 175℃. Grease loaf pan.

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. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan.

Bake for about 50 minutes in the preheated oven. The loaf is done when a stick inserted comes out clean.

pumpkin-pieAdapted from Wellspring’s recipe

Prepare one 8” unbaked pie shell. I love Smitten Kitchen’s dough recipe, but some people prefer spiced crusts.


1 & ½ cups canned pumpkin
2 eggs
¾ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cloves
350 mL can of evaporated milk (Kondensmilch)


Preheat the oven to 200℃. Whisk all the ingredients together in the order given. Bake for 15 minutes. Reduce the heat to 175℃ and bake for 35 minutes or until custard is set.

Before serving, garnish with additional whipped cream and a sprinkling of nuts.

Please note: Evaporated milk is sold in Germany as Kondensmilch. It should be available in any grocery store. Condensed milk is gezuckerte Kondensmilch and is much harder to find.

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