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Pumpkin Bread Recipe
Pumpkin Bread Recipe photo by Taste of Home
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Pumpkin Bread Recipe

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5 114 122
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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
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES: 16 servings

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins, optional

Nutritional Facts

1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein .

Directions

  1. Preheat oven to 350°. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
  2. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Pumpkin Bread in Taste of Home October/November 1994, p13


Reviews for Pumpkin Bread

AVERAGE RATING
(122)
RATING DISTRIBUTION
5 Star
 (109)
4 Star
 (8)
3 Star
 (4)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
LaOnda57 254639
Reviewed Sep. 26, 2016

"I love this recipe..very moist and delicious...this recipe makes awesome cookies too..just drop by teaspoon or tablespoon onto a cookie sheet and bake for 10 mins. Great for the upcoming holidays."

MY REVIEW
jetluvs2cook 254377
Reviewed Sep. 20, 2016

"delicious and moist pumpkin bread!!! I did not add the spices because I wanted the full pumpkin flavor and instead of raisins I used craisins and plumped them first! I winner in our house!!!"

MY REVIEW
rena 55 253779
Reviewed Sep. 6, 2016

"I LOVE pumpkin bread and this recipe is great! Just the right amount of pumpkin taste. I might try and do muffins the next time. I usually leave out the nuts and may try the suggestion to add cinnamon chips or butterscotch chips!"

MY REVIEW
gld2bmom 253501
Reviewed Sep. 1, 2016

"Tastes great! I doubled the recipe and used walnuts and pecans - this pumpkin bread is definitely a winner!"

MY REVIEW
beezx4 242863
Reviewed Jan. 30, 2016

"very good, i used my squash instead of pumpkin. still tastes great."

MY REVIEW
Boo43 238724
Reviewed Dec. 4, 2015

"Before I bake this...what size can of pumpkin"

MY REVIEW
misha007 237879
Reviewed Nov. 22, 2015

"Has anyone used fresh mashed pumpkins?"

MY REVIEW
meliss.beyer 237494
Reviewed Nov. 16, 2015

"I made these into 4 mini loaves. I used cinnamon chips and less sugar instead of raisins and walnuts. Very easy to make."

MY REVIEW
tuna1949 237249
Reviewed Nov. 12, 2015

"Great receipe but I found with my oven I had to bake it about 80 minutes. I baked the bread in a Pyrex glass loaf pan. Added walnuts and raisens, delicious!"

MY REVIEW
mntncrone 235658
Reviewed Oct. 26, 2015

"Good flavor, nice spice. Mine came out overly sweet, though, for my taste and a bit heavy, not light and airy. I had dried cranberries so I used those. Next time I will try with fresh."

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