Pumpkin Bread Recipe

5 122 131
Pumpkin Bread Recipe
Pumpkin Bread Recipe photo by Taste of Home
Publisher Photo

Pumpkin Bread Recipe

Read Reviews
5 122 131
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling

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 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

Directions

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.
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

Nutritional Facts

1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.

  • 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
  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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Reviews forPumpkin Bread

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HomeChefColleen User ID: 7305751 274728
Reviewed Oct. 1, 2017

"Awesome! I used chocolate chips in place of nuts. Love it!!"

MY REVIEW
Sweethart721 User ID: 3236169 272923
Reviewed Sep. 11, 2017

"Oh my heaven is this fabulous!!!!!"

MY REVIEW
Linda User ID: 9245472 272790
Reviewed Sep. 8, 2017

"This is the best pumpkin bread I've had, much better than the recipe I've always used. I added a whole can of pumpkin instead of one cup and didn't alter the b. soda or b. powder...baked up wonderfully!"

MY REVIEW
Dee User ID: 9003788 258747
Reviewed Dec. 28, 2016

"This is a great recipe. I cut the sugar down to one cup and used Greek yogurt in place of half the oil and it was still really good and a bit healthier."

MY REVIEW
andyfloyd User ID: 8962661 256325
Reviewed Nov. 2, 2016

"I LOVE this recipe. It is the best pumpkin bread I have ever had."

MY REVIEW
cooklikegran User ID: 8956593 255601
Reviewed Oct. 18, 2016

"This is a my new favorite pumpkin bread recipe. It is very moist and tastes just like pumpkin bread should taste! (I even made it with GF flour and it was still wonderful.)"

MY REVIEW
dbaker53 User ID: 255319 255529
Reviewed Oct. 17, 2016

"This is the BEST pumpkin bread recipe I have ever eaten! So moist and delicious! It made 2 loaves so I am excited. I will use this recipe every time! I will try it with bananas sometime since I always end up with too many uneaten bananas. Mmmmmm................................"

MY REVIEW
homemadewithlove User ID: 4311884 255029
Reviewed Oct. 4, 2016

"Love pumpkin bread in the fall. Used choc chips instead of raisins"

MY REVIEW
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."

MY REVIEW
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!!!"

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