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Pumpkin Bread Recipe
Pumpkin Bread Recipe photo by Taste of Home

Pumpkin Bread Recipe

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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: 10 min. Bake: 65 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 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 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 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.

Directions

  1. In a large small bowl, combine the flour, sugar, baking soda cinnamon, salt, baking powder, nutmeg and cloves. In a small bowl, whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and raisins if desired.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 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

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.

Reviews for Pumpkin Bread

AVERAGE RATING
   (94)
RATING DISTRIBUTION
5 Star
 (85)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 30, 2014

"Moist, tender and tasty. I followed the recipe as it stated except I used 1/2 amount of sugar. It turned out just the way we liked it. Thanks for sharing."

MY REVIEW
Reviewed Dec. 24, 2014

"I had to make this with all purpose gluten free flour with xanthan gum and it was still so moist and flavorful. I'm making another loaf today!"

MY REVIEW
Reviewed Dec. 13, 2014

"I made this recipe for a reception and every piece went. The loaf I kept at home didn't last that much longer. Delicious! I did substitute orange/pineapple juice for the water. I'm making again tonight with the leftover pumpkin from the first recipe."

MY REVIEW
Reviewed Dec. 8, 2014

"This was an amazing easy recipe to follow; I did bake mine in my longer/thinner bread pan (13 X 4 1/2) and was done in an hour. For the pumpkin I used leftover mashed sweet potatoes and also added the raisins. This is a 'keeper recipe' ! Yum..."

MY REVIEW
Reviewed Nov. 30, 2014

"Didn't last a day at my house! Excellent recipe!"

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