Pumpkin Bread I Recipe - Allrecipes.com
Pumpkin Bread I Recipe
  • READY IN hrs

Pumpkin Bread I

Recipe by  

"This is recipe that I modified several years ago to lower the calories and fat. Also, by using 3 medium loaf pans instead of one regular loaf pan, the bread is eaten before it dries out. I freeze the other two loaves."

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Ingredients Edit and Save

Original recipe makes 3 7 1/2 x 3 1/2-inch loaves Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 7 1/2 x 3 1/2-inch loaf pans.
  2. In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. Stir well. Add applesauce, eggs, pumpkin, and water. Mix batter until well combined. Stir in nuts. Pour batter into prepared pans.
  3. Bake until tester inserted in the center of each loaf comes out clean, 50 to 60 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2004

This is a great pumpkin bread recipe. I used two whole eggs and the other two I only used the egg whites and it still turned out great. Next time I will reduce the sugar by 1/2 cup to make it even healthier :-)

Most Helpful Critical Review
Dec 08, 2005

Others had said this was bland, so I doubled the spices but I still thought it was pretty flavorless. I did forget to add the nuts, so maybe it would have been better with those. I made muffins instead of loaves, which decreased the bake time to about 20 minutes.

Feb 02, 2004

I was very happy to find a healthy recipe and still have the bread be very moist and tasty! This recipe is also very versatile for substitutions. I changed a few things just for my personal diet. I followed the advice of another reviewer and used two egg whites in place of two of the eggs. I eliminated totally one cup of the sugar and replaced one with brown sugar (i.e. 1 cup white, 1 cup brown) and the recipe was still sweet enough for me. I also, baked it in a bundt pan for 55 minutes. After it cooled I inverted it onto a decorative plate and sifted a small amount of confectioner's sugar over the top, it was a huge hit and guest couldn't believe how low fat it was and still tasted great! Thanks for the recipe!

Dec 18, 2006

We loved it! I used cinnamon applesauce instead of plain applesauce. To keep the bread from drying out, just seal it in a zip lock bag along with a slice of bread. The pumpkin bread will absorb the moisture from the bread slice. Just be sure to change out the slice daily. Great recipe!

Jun 05, 2006

this is an amazing recipe...i did edit it a little bit I used: 1/2 whole wheat flour instead of all white...i used splend for the sugar...added some flaxseed meal and a dash of vanilla...

Oct 29, 2005

Fantastic recipe! I shared with it with everyone in the family. I used egg whites instead of whole eggs and still came out incredible.

Dec 02, 2005

I usually hate anything made with pumpkin, but this was so good! It was also the first time I used applesauce as a butter substitute. I'd reduce the baking time to around 50 mins though; it was a little too crispy for me after an hour of baking.

Dec 10, 2002

I was very happy


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  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 267 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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