Pumpkin Bread

Pumpkin Bread

Made  times

"This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h servings 319 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
  3. In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 367 Ratings

Most helpful positive review

Wow! Delicious! This recipe was easy to make into a healthy recipe! I used applesause instead oil, whole wheat instead of white for 3 cups of the flour & ground flax meal for the other 1/2 cup f...

Most helpful critical review

Completely edible but also very bland. Needs more texture and spice. Also would probably be better to substitute some of the white sugar for brown as the sweetness is just too flat. Also I made ...

Most helpful
Most positive
Least positive

Wow! Delicious! This recipe was easy to make into a healthy recipe! I used applesause instead oil, whole wheat instead of white for 3 cups of the flour & ground flax meal for the other 1/2 cup f...

I LOVE this recipe!! It has always come out perfect and my family devours it!! I bought a 3-pk of aluminum loaf pans (8" X 3 7/8") and filled them 3/4 of the way. It leaves a bit extra to make a...

This was spectacular. I am definately going to make this again & I may try some of the variations that others have suggested as well. I am especially intrigued at the thought of replacing the oi...

This turned out really well! I made some changes as per the other reviews, however. I wanted it to be really pumpkin-y, so I didn't put vanilla in, even though I was tempted to (another reviewer...

GREAT recipe! WHOLE WHEAT IDEA - I changed the 3.5 cups flour to 3 cups of whole wheat flour and cut the cooking time to 75 minutes and it was fabulous. So rich and hearty but moist and full of...

This recipe was great. I also substituted 1c of brown sugar, added a splash of vanilla and dusted it with confectioners sugar when done baking! Only baked about 65 min and placed a cake pan 1/2 ...

AWESOME - my family and friends love when I bake this for the Holidays. I DO NOT change a thing I love it just the way it is.

This recipe is FABULOUS! I have made it multiple times and it is always a huge hit by everyone, even non-pumpkin lovers. I just made it tonight and used 1 cup vanilla yogurt in place of 1 cup ...

I love fall and this is a wonderful fall treat... I halved the batch for one loaf as I had just some left over pumpkin from making a pumpkin dip (which was also yummy). I used 1 cup reg sugar an...

Other stories that may interest you