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Pumpkin Pie Bread Recipe

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Every autumn, our farm becomes a large-scale operation when we harvest our pumpkins. Then we reap our rewards in recipes like this.—Dorothy and Martin Schumacher, Barnesville, Ohio
TOTAL TIME: Prep: 10 min. Bake: 1-1/4 hours + cooling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/4 hours + cooling
MAKES: 24 servings

Ingredients

  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 4 eggs
  • 2/3 cup cold water
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

Nutritional Facts

1 slice: 264 calories, 10g fat (1g saturated fat), 35mg cholesterol, 265mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 3g protein .

Directions

  1. Preheat oven to 325°. In a bowl, beat sugar, pumpkin, oil, eggs and water until well mixed. Combine remaining ingredients; gradually add to pumpkin mixture and mix well.
  2. Pour into two greased 8x4-in. loaf pans. Bake 75-80 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Pumpkin Bread in Country Woman September/October 1996, p47


Reviews for Pumpkin Pie Bread

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
mikelssword@msn.com 239954
Reviewed Dec. 22, 2015

"I made this bread to send to a friend of ours at Thanksgiving. It is wonderful! It tastes like pumpkin pie. This recipe goes into my favorite recipes file."

MY REVIEW
CMoore78 223539
Reviewed Mar. 25, 2015

"This is my favorite bread to make during the holidays. Once out of the oven I wrap foil over it until it cools off. It holds the moisture in and the edges don't get hard and crispy, then it's really easy to cut into thin slices. I also wrap finished loaves in foil and freeze them. Take them out the night before to defrost and again, it's easy to slice in the morning."

MY REVIEW
gsbennnis 14798
Reviewed Nov. 3, 2013

"Fantastic!"

MY REVIEW
shellymorales 14110
Reviewed Sep. 15, 2013

"I have made this several times and my family loves it. I won't even try different recipes."

MY REVIEW
Bama14 38480
Reviewed Feb. 1, 2013

"Easy and delicious. Sprinkle chopped pecans on top of batter before baking for a nutty touch."

MY REVIEW
Joscy 13499
Reviewed Nov. 21, 2012

"My family LOVES this treat. Am always proud to give as gifts!!"

MY REVIEW
newrecipejunkie 50650
Reviewed Oct. 31, 2011

"I was looking for a recipe to use up the 1/2 can of pumpkin I had leftover from another recipe. I halved the ingredients in this one to make one loaf and it was delicious! Very moist without being heavy. I will definitely make this again."

MY REVIEW
ruthie35 201505
Reviewed Dec. 17, 2010

"This is the best pumpkin bread recipe I have made and I have made several. It is like biting into a piece of pumpkin pie. It is a phenominal recipe."

MY REVIEW
guchamus 39006
Reviewed Jan. 24, 2010

"Pumpkin bread has always been a family favorite and I've used several recipes over the years, but this one is the best and the only one I use now."

MY REVIEW
mom2tek 14797
Reviewed Dec. 11, 2009

"Love this one! This is our favorite!"

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