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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!!!!
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