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Pumpkin Bread Recipe
Pumpkin Bread Recipe photo by Taste of Home

Pumpkin Bread Recipe

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
   (92)
RATING DISTRIBUTION
5 Star
 (83)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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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!"

MY REVIEW
Reviewed Nov. 28, 2014

"I'm glad I finally found an excellent recipe for pumpkin bread that has some spice to it. I saw some cans of pumpkin in my pantry and decided to try this. My husband LOVED it! In fact, after only one day, it is gone! I plan to make some of these for my relatives for Christmas. The only things added were a little brown sugar on top and some additional walnuts! Yum! This recipe is definitely a keeper!"

MY REVIEW
Reviewed Nov. 25, 2014

"With 78 of the 87 respondents giving this recipe a 5 Star rating I took the plunge and made a double batch without ever trying the recipe out. What good is half a can of pumpkin puree, right? Unless you make a smoothie and I've already had my breakfast. I've got just over an hour before my first tasting........Yes! This definitely is 5 Star Pumpkin Bread and I think it's way better than StarBuck's version!

FYI I omitted raisins and walnuts. The next time I make it, which will be later today, I will add some topping, just like StarBucks. I'm going to bring some to share for the holiday this week and freeze a couple to have on hand. I will add some walnuts to one of the next two loaves I make. I used two different bread pans: one dark metal and one glass. The metal one took longer to bake in the center. I set the timer for 60 minutes as I always go under with my oven and the one in glass pan was not ready. I gave it an extra 10 minutes, which was only 5 minutes more than the recommended baking time."

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