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
   (82)
RATING DISTRIBUTION
5 Star
 (75)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 13, 2014

"fantastic I added 1/2 cup baby oatmeal to it"

MY REVIEW
Reviewed Sep. 26, 2014

"Very delicious and moist, I cut the sugar down to 1 cup and used chocolate chips instead of raisins."

MY REVIEW
Reviewed Feb. 13, 2014

"Delicious! Very moist and flavorful. This is my favorite pumpkin bread for our family."

MY REVIEW
Reviewed Jan. 9, 2014

"Amazingly moist! I love this recipe. Very moist and melt in your mouth. I will only make this from now on ! Fantastic!!!"

MY REVIEW
Reviewed Jan. 2, 2014

"I highly recommends sifting the flour, doubled the pumpkin amount and the cinnamon and used dried cranberries and added no oil.One of my best breads I ever made it was so delicious and moist, I also used a Bundt pan instead of a loaf and baked 75 mins on 350. Yum!!!"

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