Pumpkin Bread

If you're looking for a classic pumpkin bread, this is our best pumpkin bread recipe! No frills here just the baking essentials, spices you expect, and pumpkin. Make a double batch to share a pumpkin loaf with coworkers, neighbors, anyone you want to show you care.

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Pumpkin Bread

Reviews (0)

4.5 by 140 people

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  • Makes: 32 servings
  • Makes: 2 loaves
  • Prep: 20 mins
  • Bake: 55 mins 350°F

Pumpkin Bread

Directions

  1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
  2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
  3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).

From the Test Kitchen

Raisin-Nut Pumpkin Bread:

Prepare bread as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added.

Nutrition Facts per serving: 220 cal., 10 g total fat (1 g sat. fat), 27 mg chol., 197 mg sodium, 32 g carbo., 1 g dietary fiber, 8 g pro.

Daily Values: 59% vit A, 2% vit. C, 2% calcium, 6% iron

Exchanges: .5 Starch, 1 .5 Other Carbo., 2 Fat

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Nutrition Facts (Pumpkin Bread)

  • Per serving:
  • 191 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 27 mg chol.,
  • 197 mg sodium,
  • 29 g carb.,
  • 1 g fiber,
  • 18 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (8)

140 Ratings
316 Days Ago
I made this pumpkin bread, and i must say it was delicious. I did substitute almond milk for the water, and melted butter for the cooking oil.
358 Days Ago
I substitute Coconut Palm Sugar and other low glycemic sweetners. I also kept in mind that this is a recipe for 2 loaves of 9x5 pumpkin bread.
372 Days Ago
I do a lot of baking using mostly european recipes. One cup of sugar is the most that any average cake would require. 3 cups is just way, way too much! Cakes should have some natural flavours from other ingredients such as pumpkin, nuts, vanilla, cinnamon etc. Too much sugar just kills all those natural flavours. And that is the problem with most baked goods in America.
Gail Merini 379 Days Ago
3 cups of sugar? pass.....
Sharon Freestone 379 Days Ago
Can you use pumpkin soup? We don't get canned pumpkin like the US where you use it to Make pumpkin pie. And I'd love a good pumpkin bread recipe!
sphyllus 379 Days Ago
Pumpkin bread .. love with cinnamon butter.
Anne-Marie Abramson 729 Days Ago
best pumpkin bread I ever had
Rebecca Mantooth 1397 Days Ago
I make Pumpkin Bread all the time and this is the best recipe I've found, Everyone loves my pumpkin bread!

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