“I grew up in Maine and I’ve been using this same recipe for half my life, it’s the best.”

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch loaf pans.
Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, eggs, vegetable oil, water, and granulated sugar until thoroughly combined.
Sift Dry Ingredients: In a separate medium-sized bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and ground cardamom.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until no dry spots remain. Do not overmix.
Fill Loaf Pans: Divide the batter evenly between the two prepared loaf pans.
Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. To prevent over-browning, cover the loaves with aluminum foil for the last 15-20 minutes of baking.
Cool in Pans: Allow the loaves to cool in the pans for about 15 minutes.
Cool on Rack: Remove the loaves from the pans and place them on a wire cooling rack to cool completely to room temperature before slicing. This allows the bread to set properly.
Serve and Enjoy: Slice and serve the delicious Downeast Maine Pumpkin Bread.