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Delicious Pumpkin Bread

"Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts."
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1 h 10 m servings 275 cals
Serving size has been adjusted!
Original recipe yields 24 servings (3 medium loaves)


  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 312 mg
  • 12%

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.

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  • Prep

  • Cook

  • Ready In

  1. Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
  2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
  3. Bake for approximately 1 hour.


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

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Read all reviews 537
  1. 638 Ratings

Most helpful positive review

(NOW WITH A LOW-FAT ALTERNATIVE!!) This recipe is GREAT! I have made these several times now with a few modifications that make people come begging for more: I doubled the spices (if not more),...

Most helpful critical review

I've been making the same pumpkin bread for the last 40 years but today I felt like experimenting. I'm an experienced baker who generally can get a pretty good idea of what the finished product ...

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Most positive
Least positive

(NOW WITH A LOW-FAT ALTERNATIVE!!) This recipe is GREAT! I have made these several times now with a few modifications that make people come begging for more: I doubled the spices (if not more),...

This bread is so easy to make, and even easier to eat! I used half a cup of applesauce w/ a half cup of oil, a heaping teaspoon of vanilla, a bit of extra pumkin, only 2 cups of sugar w/ a tsp. ...

I added 3 TBS pumpkin pie spice, 2 tsp vanilla and 1 cup of pecans. The extra spice gave it wonderful flavor.

fabulous! very easy to make and quite delicious. its a bit too sweet for my tastes, so i suggest making it with a little less sugar, then using half brown sugar, half white. a little vanillia wo...

So Good and moist. VERY EASY and delicious. I put everything in a bowl at once and mixed. One Recipe made 4 mini loafs (40 minutes) and one 9X5 large loaf (1 hour)...very good! ;)

I have never had a more moist piece of pumpkin bread in my life and everybody wants me to make them one. Thanks for the great receipe.

I've tried different recipes for pumpkin bread. This one is much more moist than the others. It is nice that it makes 3 loaves. I made 2 large and 3 mini loaves. The larges ones were done in ...

Very good, although it didn't seem cooked enough at one hour. The middle was still doughy. Very flavorful. May try again and add some pumpkin pie spice as recommended by another reviewer. Th...

YUM! We used raisins instead of nuts as was suggested and it was very good. We made the mistake of trying to do it all in one pan, which meant the very top didn't get cooked entirely and the e...