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Baked Pumpkin Bread


"This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack."
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1 h 10 m servings 162 cals
Serving size has been adjusted!
Original recipe yields 12 servings (1 - 9x5 inch loaf)


  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 410 mg
  • 16%

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
  3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.


  • 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 233
  1. 289 Ratings

Most helpful positive review

This was a great lower-calorie bread - I was very impressed. I did add about 1/4 to 1/2 tsp. ground ginger, which made for a nice addition. I had no complaints about the lack of pumpkin taste - ...

Most helpful critical review

Very flat tasting.

Most helpful
Most positive
Least positive

This was a great lower-calorie bread - I was very impressed. I did add about 1/4 to 1/2 tsp. ground ginger, which made for a nice addition. I had no complaints about the lack of pumpkin taste - ...

This is fantastic pumpkin bread. I'm bringing the recipe to my next weight watchers meeting! I followed other reviewers' advice and doubled the pumpkin, adjusting the cooking time accordingly....

Yummy! I tried this recipe to use up some extra fresh pumpkin puree, and it turned out great! I added sliced almonds to the first batch and chopped pecans to the second. Also, I used 1/2 tsp....

I realize that there's a lot of opposition to rating a recipe to which you have made significant changes, and I understand why. However I enjoy reading about what changes other cooks have made, ...

This is an easy and delicious recipe. My husband especially loved it, because it's not too sweet. It sort of tastes like gingerbread. We ate it warm with a little whipped cream on top and it ...

This tasted good, but I did have some problems with the baking time. I baked it for about 20 minutes longer than recommended, and it was still slightly undone in the center. We could still eat i...

This is a very moist light quick bread. It was very easy to make and the family just loved it. I think next time I might add some chopped nuts and/or raisins for just a little more flavor and ...

I love this bread and make it all the time. Some people say it doesn't have the "rich" pumpkin taste - tastes great to me! Add one cup of chocolate chips and substitute sucanat for the brown su...

Completely moist and delicious--and a great noshing fallback to have around for me and my toddler. It also travels well and garners heaps of compliments.