Pumpkin Pie Bread

Pumpkin Pie Bread

386

"This quick bread recipe tastes like pumpkin pie. Tastes best when served the next day."
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Ingredients

1 h 15 m servings 263 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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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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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  2. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
  3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Footnotes

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

Reviews

386
  1. 464 Ratings

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Most helpful positive review

STOP! Before you add a whole cup of super fattening oil....use a cup or more of unsweetened applesauce. I rate this 5 stars! I did the applesauce substitution and also used whole wheat pastry fl...

Most helpful critical review

I made this just as the recipe directed and my review is based on doing just that, with no changes. I found this to be moist (but really, how often do you come across a dry pumpkin bread, espe...

STOP! Before you add a whole cup of super fattening oil....use a cup or more of unsweetened applesauce. I rate this 5 stars! I did the applesauce substitution and also used whole wheat pastry fl...

The bread turned out great. I ended up having to bake it at a lower temp for a little longer because it was getting burned on the outside and still raw on the inside. A tip for those who don't...

This recipe is delicious! I used 5.75" X 3.25" pans (for gifts). The recipe made 6 gift loaves and they were a HUGE hit! For the smaller pans, I baked them for 20 minutes, then covered them w...

This was pretty good pumpkin bread though I think it needs more spices. I combined the recommendations of others and used 1/2 whole wheat flour and 1/2 white flour. I also used 2 cups white su...

this was my first time making homemade bread & it was great! i would definitely recommend this easy recipe.

I made this just as the recipe directed and my review is based on doing just that, with no changes. I found this to be moist (but really, how often do you come across a dry pumpkin bread, espe...

I felt it needed a little more pumpkin flavor, but the texture was wonderful and stayed moist.

my son who is 15 made this recipie for his foods class. They all loved it and he said it was really fast and easy.

The plan was to give one loaf away and keep one for our family...we ate it all and figured it was a good thing we never told the neighbors about it.