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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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5 110 119
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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
beezx4
Reviewed Jan. 30, 2016

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

MY REVIEW
Boo43
Reviewed Dec. 4, 2015

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

MY REVIEW
misha007
Reviewed Nov. 22, 2015

"Has anyone used fresh mashed pumpkins?"

MY REVIEW
meliss.beyer
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
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
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."

MY REVIEW
jbander2
Reviewed Oct. 25, 2015

"Fabulous! The only thing I did differently was to use two loaf pans instead of one, and bake for 50 minutes! They came out perfectly!"

MY REVIEW
sillysilvie
Reviewed Oct. 22, 2015

"Why in the world to all you people review a recipe you make your own changes to? It is frustrating to start reading and then realize it is not based on the recipe as written. I spend more jumping on to the next one. Stick to the recipe!!"

MY REVIEW
Rauzy
Reviewed Oct. 22, 2015

"Decided to try this recipe since I had all the ingredients with the exception of the nutmeg. The family loved it and it's now my go to pumpkin bread recipe. I didn't have nutmeg, but I did have pumpkin pie spice, so I substituted that for the cinnamon and nutmeg. Also, I realized after I put the pan in the oven I forgot to add the salt, but after tasting it without the salt I think I will just leave it out in the future too."

MY REVIEW
irishfancy
Reviewed Oct. 12, 2015

"I use pecans instead of walnuts. But I just have to ask: what is a large small bowl? That just killed me."

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