Total TimePrep: 15 min. Bake: 65 min. + cooling
Makes1 loaf (16 slices)
- 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, room temperature
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup water
- 1/2 cup chopped walnuts
- 1/2 cup raisins, optional
- 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.
Nutrition Facts1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.
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Dec 26, 2018
This is my favorite bread to date! I doubled the recipe. I always made banana nut bread as gifts, but tried this with the whole 15 oz. can of pumpkin, skipped the water, added walnuts and raisins. Of course I had to try it, before giving it as gifts:) My husband and I loved it so much wei hit on the second loaf! which left me with only two and then I had to bake four more as gifts! Yummy!!
Dec 9, 2018
perfect pumpkin bread. use the whole can of pumpkin and skip the water. made once with butter instead of canola oil and also once with apple sauce instead of the oil. slices freeze well.
Nov 28, 2018
This is the best pumpkin bread recipe ever. I followed it to a T, except did not use walnuts or raisins, as my boyfriend does not like either of those. He keeps telling me how delicious it is. He even once referred to it as orgasmic! I find the flavor and texture absolutely perfect. I will make this again and again.
Nov 27, 2018
Excellent Pumpkin Bread ?¸¸.•*´¯`? Added raisins only was out of walnuts.
Nov 26, 2018
This was just an AMAZING pumpkin bread recipe. I didn't even notice that you were not supposed to use the whole can of pumpkin and it turned out delicious. I added a spiced citrus glaze on top along with a few pumpkin seeds, and let me tell you that was the best decision of my life!!!
Nov 14, 2018
I usually follow recipes to the tee but I didn’t want to waste any pumpkin so I used the whole can and decided to reduce the water by half. I figured the moisture from the pumpkin would replace the water I didn’t use. This bread was insanely delicious and moist. It doesn’t last long in my house. I am making two loaves tonight for tomorrow’s potluck Thanksgiving lunch at work! This is a definite keeper. The color of the bread is beautiful too!
Nov 4, 2018
I tweaked this recipe by cutting back on the sugar, using 1/2 c brown sugar, 1/2 raw sugar. Used 5 soaked figs and saved 1/2 cup of that water in place of the regular water. The figs gave added fiber without changing the flavor! I will definitely be making this again!
Dec 25, 2017
This will be my go to recipe from now on for pumpkin bread. I followed the directions exactly as stated and it came out perfect
Dec 17, 2017
This is the BEST pumpkin loaf ever! So moist and flavourful. A keeper for sure.
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!