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Pumpkin Bread III

"This recipe has been in my family for generations. It's incredibly delicious with a wonderful spice flavor. Try to use coffee cans to bake them in - makes all the difference in the world! A wonderful Christmas gift."
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1 h 10 m servings 167 cals
Original recipe yields 36 servings (3 loaves)


  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 191 mg
  • 8%

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. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 1 pound coffee cans.
  2. Sift together the dry ingredients .
  3. Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended
  4. Evenly distribute the batter between the coffee cans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). Cool completely.

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Read all reviews 55
  1. 69 Ratings

Most helpful positive review

This recipe is a winner and so is At 8pm the night before Thanksgiving, my mother asked me to bring pumpkin bread to dinner. I'm in the process of moving and my cookbooks are i...

Most helpful critical review

I would have used applesauce or butter instead of Oil. The bread looked wonderful, but all I tasted was oil!

Most helpful
Most positive
Least positive

This recipe is a winner and so is At 8pm the night before Thanksgiving, my mother asked me to bring pumpkin bread to dinner. I'm in the process of moving and my cookbooks are i...

This Pumpkin bread recipie is great! I used regular loaf pans and also added 1 tsp. of ground cloves. I only wish it would have called for chopped nuts.

this bread is ridiculously delicious!

Overall a great recipe. I felt something was missing, so I added one teaspoon of cloves and it turned out great. I also chose not to use coffee cans and used a regular loaf pan instead. My fr...

We had a morning graduation in our family and I had everyone for brunch following the graduation. Made the pumpkin bread in the coffee cans and it looked so festive sliced with different cream ...

I have made this twice already and really enjoy it. It has a great flavor. Next time I might try adding some chopped nuts.

We love this recipe. I have now made 15 loaves for family and friends for Christmas. It was a huge success at Thanksgiving as well.

This recipe was EXCELLENT!!!! This is definetly a make again must. Very moist and delicious...

was very easy and quick ...