Healthier Downeast Maine Pumpkin Bread

An old Maine favorite, this spicy bread is made healthier with the addition of whole wheat flour, pumpkin seeds, and raisins. We've also used less sugar, and replaced the oil with butter. It's best if it sits around a day, so plan on making it ahead of time.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 209 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 4 eggs
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 (15 ounce) can pumpkin puree
• 2 cups white whole wheat flour
• 1.5 cups all-purpose flour
• 1.5 teaspoons salt
• 0.5 teaspoon ground cloves
• 0.5 cup unsalted butter, melted
• 0.25 teaspoon ground ginger
• 1.5 cups packed brown sugar
• 0.66666668653488 cup pumpkin seeds
• 1.5 cups low-fat buttermilk
• 0.66666668653488 cup raisins
• 1 tablespoon raw sugar for sprinkling on top

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.

Step 2

Mix together pumpkin puree, eggs, butter, buttermilk, and brown sugar in a large bowl until well blended. Combine whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. Fold flour mixture into pumpkin mixture until just blended. Gently stir in raisins and pumpkin seeds. Pour into prepared pans or muffin cups. Lightly sprinkle tops with raw sugar.

Step 3

Bake in preheated oven until a toothpick inserted into center comes out clean; about 50 minutes.