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Pumpkin Bread Recipe
Pumpkin Bread Recipe photo by Taste of Home

Pumpkin Bread Recipe

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5 97
Publisher Photo
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
   (102)
RATING DISTRIBUTION
5 Star
 (93)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 5, 2015

"Best pumpkin bread I ever had. Add 2-3 tbsp extra flour. I also added walnuts and pecans....yum"

MY REVIEW
Reviewed Jul. 24, 2015

"I use golden raisins which I boil in the water called for in the recipe. Use a little extra for boil off. Then roll the raisins in flour(not too much) and fold in to batter. They will not be chewy. They will be delicious and they will not go to bottom of pan and burn."

MY REVIEW
Reviewed May. 30, 2015

"Like others, I substituted 1/2 cup applesauce for the 1/2 cup water. I substituted ground ginger for the nutmeg since my family won't eat anything with nutmeg. Left out the raisins since one son won't eat raisins. Otherwise followed the recipe exactly. Whole family raved about it being the best pumpkin bread ever, and it disappeared in record time. Moist from beginning to end, and delicious, delicious, delicious."

MY REVIEW
Reviewed Mar. 22, 2015

"This is one recipe that my kids love. I reduce the amount of sugar to 3/4 of a cup and add 2-3 bananas each time I make this recipe. I also decrease the oil to 1/4 cup. I bake it for about 75 minutes. It is a family favorite!!!"

MY REVIEW
Reviewed Mar. 1, 2015

"Made lots of alterations. Used pecans instead of walnuts. More cinnamon, and less sugar. Also added 1 tsp. cardamon. I also decreased the oil and used applesauce instead and instead of water, I used milk."

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