Pumpkin Bread Recipe
Pumpkin Bread Recipe photo by Taste of Home
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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: 15 min. Bake: 65 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 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 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 .


  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

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LaOnda57 User ID: 6041300 254639
Reviewed Sep. 26, 2016

"I love this recipe..very moist and delicious...this recipe makes awesome cookies too..just drop by teaspoon or tablespoon onto a cookie sheet and bake for 10 mins. Great for the upcoming holidays."

jetluvs2cook User ID: 1675049 254377
Reviewed Sep. 20, 2016

"delicious and moist pumpkin bread!!! I did not add the spices because I wanted the full pumpkin flavor and instead of raisins I used craisins and plumped them first! I winner in our house!!!"

rena 55 User ID: 1935799 253779
Reviewed Sep. 6, 2016

"I LOVE pumpkin bread and this recipe is great! Just the right amount of pumpkin taste. I might try and do muffins the next time. I usually leave out the nuts and may try the suggestion to add cinnamon chips or butterscotch chips!"

gld2bmom User ID: 7191733 253501
Reviewed Sep. 1, 2016

"Tastes great! I doubled the recipe and used walnuts and pecans - this pumpkin bread is definitely a winner!"

beezx4 User ID: 1361009 242863
Reviewed Jan. 30, 2016

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

Boo43 User ID: 8591309 238724
Reviewed Dec. 4, 2015

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

misha007 User ID: 8631449 237879
Reviewed Nov. 22, 2015

"Has anyone used fresh mashed pumpkins?"

meliss.beyer User ID: 7101887 237494
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."

tuna1949 User ID: 8614853 237249
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!"

mntncrone User ID: 8587962 235658
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."

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