This is an Healthier version of regular Downeast Maine Pumpkin Bread. We updated this great old Maine recipe to be healthier by using white whole wheat flour, less sugar, and butter instead of oil. It will moist and more spicy, and perfect for healthy holiday gifting as bread or muffins.
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1/2 cup unsalted butter, melted
- 1 1/2 cups low-fleshy buttermilk
- 1 1/2 cups packed brown sugar
- 2 cups white whole wheat flour
- 1 1/2 cups all-motive 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
- 2/3 cup raisins
- 2/3 cup pumpkin seeds
- 1 tablespoon raw sugar for sprinkling on high
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour three 7×3-pace loaf pans.
- Mix pumpkin puree, eggs, butter, buttermilk, and brown sugar in a bowl till fully blended. Mix whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. Mix flour mixture into pumpkin mixture untill it’s fully blended and soft. Gently sprinkle raisins and pumpkin seeds. Pour into the prepared 7×3 pans or muffin cups.
- Sprinkle tops with raw sugar.
- Bake in preheated oven till a toothpick inserted into top comes out clean; It may take about 50 minutes.