Pumpkin Bread Recipe
Pumpkin Bread Recipe photo by Taste of Home

Pumpkin Bread Recipe

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5 110 119
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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
(119)
RATING DISTRIBUTION
5 Star
 (106)
4 Star
 (8)
3 Star
 (4)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 30, 2016

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

MY REVIEW
Reviewed Dec. 4, 2015

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

MY REVIEW
Reviewed Nov. 22, 2015

"Has anyone used fresh mashed pumpkins?"

MY REVIEW
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
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!"

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