Pumpkin Bread Recipe

5 126 136
Pumpkin Bread Recipe
Pumpkin Bread Recipe photo by Taste of Home
Publisher Photo

Pumpkin Bread Recipe

Read Reviews
5 126 136
Publisher Photo
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin 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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A.Karm User ID: 7794771 279487
Reviewed Dec. 17, 2017

"This is the BEST pumpkin loaf ever! So moist and flavourful. A keeper for sure."

MY REVIEW
Julie User ID: 9357303 279108
Reviewed Dec. 11, 2017

"LOVE this pumpkin bread. Read throught the reviews and made the following tweaks: oj instead of water, full can of pumpkin and dried cranberries instead of raisins. Delicious!"

MY REVIEW
Janet User ID: 9356320 279049
Reviewed Dec. 10, 2017

"Absolutely delicious!! This is the only recipe I will use from now on when making pumpkin bread. I followed the directions exactly as written. Great taste, very moist. YUM, only problem, my family gobbled it up so quickly I will have to make another one."

MY REVIEW
Jennifer User ID: 9327559 277915
Reviewed Nov. 17, 2017

"So took this and switched it up some, real pumpkin , not canned, cooked pumpkin (bake or microwave) , I only use real pumpkin for it is so abundant in the area I live. Pureed the pumpkin with all the wet ingredients , but used orange juice instead of water. Coconut sugar instead of white, for so many reasons, and last white choc. chips and walnuts.......I think we found a new favorite....."

MY REVIEW
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.)"

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