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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


  • 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.


  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.

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Reviewed Oct. 5, 2015

"Great recipe!!! I added a little ginger to it. Now. I'm embarrassed to admit this but I totally forgot about the oil. And..... The bread turned out just fine!!! It tasted amazing. I didn't realize I forgot it until I had already eaten some. Calories saved by this mistake: 480 cal, 52 grams of fat. so I had two loaves. Which means that if you break it into 8ths, you save 3 grams of fat per serving."

Reviewed Sep. 21, 2015

"After reading a lot of reviews, I decided to make according to recipe but subitute chocolate chips and leave out the nuts. The bread pan was so full, thought would overflow so I made a mini loaf which left the right amount in bread pan. I lowered the oven to 325 degrees and cooked for 75 min. Toothpick clean before taking out of oven. It looked perfect but when it cooled it sunk way down and was mushy texture like it wasn't done, yes I'd say very moist, I threw it out. Even the mini. So disappointed..I usually have good results trying new recipes and make lot s of different kinds of sweet breads. I will go back to my old recipe or try a different one"

Reviewed Aug. 5, 2015

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

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."

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."

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