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 California Walnuts
- 1/2 cup raisins, optional
- Preheat oven to 350°. Combine first 8 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.
Test Kitchen Tips
Nutrition Facts1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.
Nov 16, 2019
I just finished making 7 of these breads plus 1 made with stevia for a diabetic friend. They were easy andcame out looking great. They smell divine so I am hoping they taste that way as well
Nov 7, 2019
This was very good. I cut back on the sugar and nutmeg due to my tastes. It was very moist! Everyone loved it!
Oct 12, 2019
This was fantastic pumpkin "bread", these should actually be referred to as "cakes." Used fresh baked pumpkin, ground up the cloves and cinnamon sticks because it's all I had in hand. Used standard cane sugar and some maple syrup, and subbed all baking powder for the baking soda. Still turned out fantastic. One thing I love about this recipe is that it uses 1/2c water instead if just going for the 1 entire cup of canola oil, as less healthier recipes do. Would also try adding 1 or 2 teaspoons of vanilla next time. Forget canned pumpkin and used fresh if you can, it makes a world of difference!
Oct 6, 2019
I've made this twice so far. It will be my go-to pumpkin bread recipe. It's a very adaptable recipe and I'll probably make it a little different each time. I'll never use 1.5C of sugar, that's for sure. Today I used 3/4th cup and it's perfectly sweet.
Sep 22, 2019
Thid bread is fantastic! It is my go to recipe!
Sep 19, 2019
I love this recipe. I made as written many times, but the last time, I added the entire can of pumpkin, 1 tsp cinnamon and 1 tsp pumpkin pie spice. I added chopped walnuts and put the mix into 2 smaller disposable loaf pans for sharing. It was fantastic! Great either way, but if you're looking to use up your pumpkin without doubling the recipe, it will work. I think it's more moist and has more pumpkin flavor. Great recipe. I tell everyone to use it! Thanks:)
Sep 16, 2019
I'm disappointed. I made 2 loaves today and neither of them was cooked through to the bottom even though I left them in for longer than 70 minutes. And, it's not my oven.
Sep 13, 2019
This bread is quick and has that perfect sweet and spice I look for in the cooler months. I used one cup fresh pumpkin instead of canned, dropped the oil down to 1/4 cup, and used 1/4 cup of milk instead of the water. Super moist and fluffy!
Sep 13, 2019
My favorite pumpkin bread I add cranraisins!
Jul 7, 2019
I enjoyed this bread a lot. It came together quickly with regard to mixing, and it baked up beautifully. I love that it is made with oil - no creaming any butter so that makes it easier to mix up. I have sometimes added 1/2 cup of chocolate chips to the recipe with excellent results.