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
Directions
- 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.
- 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.
- 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
Nutrition Facts (Pumpkin Bread)
- Per serving:
- 191 kcal ,
- 8 g fat
- (1 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 27 mg chol. ,
- 197 mg sodium ,
- 29 g carb. ,
- 1 g fiber ,
- 18 g sugar ,
- 2 g pro.
Recipe Collections
Reviews (11)
nielsonkyahoo
334 Days Ago
This is a good video that show how to make pumpkin bread -- It looks easy enough for our grandchildren to make when they are with us on week ends.
I just thought the bread was a bit too dark after it was cooked - I'll have to make this and see for myself! Thank you for the video it was great!
I just thought the bread was a bit too dark after it was cooked - I'll have to make this and see for myself! Thank you for the video it was great!
grtgran3745729
334 Days Ago
I have been making this Pumpkin bread for the past 47 years. It was originally part of a newsletter that Kraft sent out weekly. I bake it in 4 coffee cans and then wrap them in decorative bags as gifts on the Holidays. It has never failed in taste and presentation.
dmhooper25
351 Days Ago
The best Pumkin bread. Easy to substitute with gluten free flour. Also used an egg substitute with excellent results.