Pumpkin Spice Bread Recipe - Allrecipes.com
Pumpkin Spice Bread Recipe

Pumpkin Spice Bread

Recipe by  

"This spicy pumpkin bread comes out VERY moist even without oil. It tastes just like pumpkin pie!"

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Ingredients Edit and Save

Original recipe makes 32 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    2 hrs 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans.
  2. Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. Pour into prepared loaf pans.
  3. Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Sep 01, 2012

I baked this loaf and shared it with friends at my church's weekly movie night recently, and it was a hit! It was very moist with only a hint of the many spices that were used in making this wonderful bread.

Most Helpful Critical Review
Oct 17, 2012

Made this for Recipe Group. I only made 1/2 the recipe. And I made a few changes as I usually do. First, I live at high altitude, so I added 1 heaping tablespoon of flour. Also I substituted 3/4C whole wheat flour for white flour. After mixing all the ingredients, the batter was very thick, so I added 1/2 cup of apple cider, since I had some. The thick batter really had to be addressed, so that's why 3 stars. I made muffins, which took 26 minutes to bake. The spice taste is stronger than the pumpkin. A good muffin. I don't know if I will make these again or not, but it was fun to try something new.


11 Ratings

Sep 16, 2012

Really good, and my girls couldn't wait for them to bake! I did make muffins for portability, and baked them for 35-40 minutes. I had some pepitas and decided to top half the batch with them also. Thanks, I love that these use no oil!

Sep 23, 2012

Made this for Recipe Group...I guess I'm in the minority here, but this was just ok for us. I made it exactly as written, but mine came out w/ quite a rubbery texture that we really didn't care for. The flavor was nice and spice-y, though. I also liked that this was a healthier version of pumpkin bread. This is something that I will most likely not make again, but I was glad to give it a try.

Sep 28, 2012

Recipe Group Selection: 22, September 2012 ~ This is a custom version of another Pumpkin Spice Bread that used to be on AR. It is now located at TOH. The difference being, this bread uses no oil. I made a half batch of this as written and added oil to the other batch. This texture is more rubbery and dry. I made 3 different pumpkin breads in the same day, and did a taste test with a few different people, without telling them anything about any of the breads. Sorry to report, this was the least favorite.

Sep 27, 2012

This was decent. DIdn't knock my socks off, but yummy. I liked that it didn't take oil but it was still nice and moist. I do agree with other reviewers that pumpkin wasn't the most prominent flavour. I didn't have most of the individual spices, so I used about 3 tsp of pumpkin pie spice (for just one loaf).

Sep 28, 2012

Very dense but moist cake. I added 1/2 cup applesauce and nuts as my changes. Def. overpowering on the spices, maybe decrease by 1/2. I'm am sure it will be devoured up anyways as its not that bad. The spice is why I gave it 4 stars. It was done at 60 min.

Sep 27, 2012

Moist, but lacking in pumpkin flavor. Still good bread!


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 165 mg
  • 7%

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

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