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I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy pumpkin-rich quick bread. —Joyce Jackson, Bridgetown, Nova Scotia
Nutritional Facts 1 serving (1 slice) equals 219 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 211 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pumpkin Bread in Taste of Home October/November 1994, p13
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Reviewed on Apr. 23, 2013 by grjen
I made a double recipe so that I could use the entire can of pumpkin. One of my loaf pans was dark and the bottom and sides of that loaf burned. I think next time I will try turning the oven down 25 degrees to fix the problem. I cut off the burnt edges and it was still delicious and moist. I subbed applesauce for half the oil.
Reviewed on Mar. 23, 2013 by cooper06
This turned out yummy! I was out of nutmeg so I will add it next time.
Reviewed on Feb. 08, 2013 by Kensmoma
This is a great recipe. I swapped the flour for gluten free flours, and used some sour milk I happened to have instead of the water, chocolate chips instead of raisins. What a treat!
Reviewed on Jan. 22, 2013 by jayagopu
much drier than other recipes I have tried in spite of the oil
Reviewed on Jan. 22, 2013 by germanycook
I have never made pumpkin bread before, but decided to try it because the reviews were so good! I used my own fresh mashed pumpkin, and added chocolate chips instead of the walnuts/raisins, it is SO delicious!! Tons of flavour.
Reviewed on Dec. 24, 2012 by crystalangel7266
I love pumpkin bread and have tried a lot of different recipes and this is by far the best one ever.
Reviewed on Nov. 11, 2012 by panape
Easy, simple recipe. Moist and delicious. I used 1/2 cup less sugar...perfect sweetness.
Reviewed on Nov. 09, 2012 by imsy
P.S. I also used a little less flour- right around 1 1/2 c. ;-)
Great bread, I don't think you can mess it up! I had a hankerin' for pumpkin bread and went to go make some and realized I'd used the last eggs for breakfast. So, didn't use eggs, didn't want raisins, and no walnuts and I added 1/2 t. more cinnamon and used Vietnamese cinnamon. It was STILL delicious!
Reviewed on Oct. 28, 2012 by kayintx
this was just great!!! exactly what I wanted. I used to make one but lost recipe and now this one will be my "go-to". next time I am going to add the optional raisins as we like them. can;t get any better. My husband said he pays for a slice at the coffee shop and mine was better!!!!
Reviewed on Oct. 16, 2012 by sunnymum
Easy to make and tasted really nice. Kids loved it too. I did substitute 1/3 cup of the flour with oat flour (finely ground oats) and 1/2 cup bittersweet chocolate chips instead of the nuts/raisins. It made 3 mini-loaves which were baked in about 35 minutes.
Reviewed on Oct. 07, 2012 by wombie
So easy and delicious! The recipe is right on for a perfect loaf of bread
Reviewed on Sep. 20, 2012 by marsha191@yahoo.com
This recipe is divine! For a long time I tried to replicate a delicious but overpriced pumpkin bread at my local supermarket-this is it! I do add a cinnamon glaze to improve the appearance and keep it moist.Thanks Joyce!
This recipe is divine! For a long time I tried to replicate a delicious but overpriced pumpkin bread at my local supermarket-this is it! I do add a cinnamon glaze to improve the appearance and keep it moist.
Thanks Joyce!
Reviewed on Sep. 06, 2012 by lauramarielawson
Made into mini loaves as gifts - baked the mini loaves at 350 for 35 minutes. Left out walnuts and raisins, but topped with powdered sugar. This bread is really delicious and tastes like Autumn.
Reviewed on Aug. 04, 2012 by slmcewin
this is so AWESOME!!!
Reviewed on Jul. 17, 2012 by luann8190
I add raisins and craisins..my kids love it.
Reviewed on Dec. 12, 2011 by aperu01
This is now my favorite pumpkin bread recipe. So quick and easy too! Love it.
Reviewed on Nov. 27, 2011 by larissabarrett
wonderful bread! It overflowed the pan just a little. I might make 2 smaller loafs next time.
Reviewed on Nov. 17, 2011 by Brenda1354
Great flavor - everyone loved it! I'll be making it again real soon.
Reviewed on Nov. 16, 2011 by takana
I'm not an experienced baker but I think I should have added some flour since I am at higher altitude. :)
Reviewed on Nov. 06, 2011 by LoraDora728
Absolutely delicious!! I sprinkled a little powdered sugar on top, and it is perfect!!
Reviewed on Oct. 27, 2011 by ajkoch
Also.... a real crowd pleaser! Everyone was raving over it!
Reviewed on Oct. 26, 2011 by ajkoch
A perfect fall day recipe! Went straight in the recipe box!
Reviewed on Oct. 14, 2011 by thinmama40
This is so YUMMY! I used real pumpkin instead of canned pumpkin and I did not put in the raisins. I will definitely be making this one again and again!!!
Reviewed on Sep. 29, 2011 by Coryskitchen
The best pumpkin bread I have ever made. A Quick and easy recipe. Thank you for sharing :)
Reviewed on Aug. 19, 2011 by Edyne Jurai
Wonderfully tasty, moist with wonderful Fall flavour, this bread is simply amazing! I will definitely make this again!*You can substitute the sugar with granulated baking Splenda(tm) cup for cup. I made it with Splenda for my mother-in-law, a borderline diabetic, and it tasted wonderful!*
Wonderfully tasty, moist with wonderful Fall flavour, this bread is simply amazing! I will definitely make this again!
*You can substitute the sugar with granulated baking Splenda(tm) cup for cup. I made it with Splenda for my mother-in-law, a borderline diabetic, and it tasted wonderful!*
Reviewed on Jun. 05, 2011 by misscleocat
This bread is so moist. I added cranberries to it instead of raisens. It was such a hit.
Reviewed on May. 19, 2011 by dwoodroof
I love this bread ... even people who say they dont like pumpkin, love this bread . I dont put in raisins.
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