Holiday Pumpkin Bread

Holiday Pumpkin Bread

147

"A very moist holiday bread that makes enough for you and gift giving as well."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 209 cals
Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 250 mg
  • 10%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
  2. Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.
  3. Bake for 1 hour. Cool on wire racks.

Reviews

147
  1. 169 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have been making this recipe, without nuts or raisins, since the beginning of time, OK since 1970 (when I was 9). My instructions were to combine all dry ingredients, make a well in the cente...

Most helpful critical review

I cut the recipe in half. I cut the sugar back in half again, only using 3/4 of a cup. Instead of plain water, I used a stewed/cooled cup of unsweetened honey vanilla chai for a little more flav...

I have been making this recipe, without nuts or raisins, since the beginning of time, OK since 1970 (when I was 9). My instructions were to combine all dry ingredients, make a well in the cente...

This is the same recipe I have been making for about 8 years, after one bite of my "Aunt Eva's Pumpkin Bread". This recipe is very moist, flavorful and comes out every single time. I would sug...

This is the best pumpkin bread! I have made it dozens of times and it's always a hit. I have even made it as a cake: double the recipe, take two bundt cake pans and prepare as directed, bake a...

We love this recipe! After perusing many of the reviews, I made some modifications to increase the recipe's "healthy factor." Here is my ingredient list: 2c white flour, 2c whole wheat flour,...

I made three 5x3 loaves and one 9x5. I decreased the sugar to 2 cups, put the juice of one orange in a measuring cup, and filled it to the 3/4 cup mark with water, added the zest of the orange, ...

I enjoyed this recipe and had lots of compliments on it. I made some with and without pecans. It makes a lot - I gave some away. I also left the raisins out only because my family doesn't lik...

Nice soft and moist recipe. Very easy to make, even for a cooking novice like me.

My Grandmother always made pumpkin bread around the holidays and this recipe reminds me of hers. It was very moist. I cut the recipe in half, added 2 teaspoons of vanilla and baked in a 9x5 in...

I use whole wheat pastry flour and bake as muffins for my son's school snack. They come out wonderful every time!