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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
   (98)
RATING DISTRIBUTION
5 Star
 (89)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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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."

MY REVIEW
Reviewed Feb. 13, 2015

"Love this recipe!!!! I added pecan instead of walnuts. Thought the pecans would give it a better flavor instead of walnuts. So good. :-)"

MY REVIEW
Reviewed Feb. 1, 2015

"Wow came out great! Doubled the recipe, added 1/2 cup applesauce to can pumpkin to make 2 cups. Only used 3 eggs, half applesauce half coconut oil in place of canola, 1 cup brown sugar, 1 cup white, total half cup soy milk in place of the water, streusel on top baked 75 minutes"

MY REVIEW
Reviewed Jan. 29, 2015

"I absolutely LOVED this recipe! I surprisingly ran out of oil, so I improvised. I instead used ONLY 1/4 cup oil and 1 cup almond milk. I reduced the liquids because I also added 1/2 cup more pumpkin to the loaf.

I have baked this recipe both ways and fell equally! This has by far been the best pumpkin bread I have baked.
*Note: The best way to keep your bread moist is to turn off the oven when you are a couple minutes from being fully done and letting the pumpkin bread cook slowly for about 5-10 minutes in the turned off oven! Make sure to cover snugly once the pan is cool enough to grab or else it will dry out! Thank you so much for the recipe!"

MY REVIEW
Reviewed Dec. 30, 2014

"Moist, tender and tasty. I followed the recipe as it stated except I used 1/2 amount of sugar. It turned out just the way we liked it. Thanks for sharing."

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