Pumpkin Bread I

Pumpkin Bread I

Ibby 1

"A pumpkin bread that may be used to make stuffing or try it toasted with butter."


servings 276 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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  1. Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
  2. In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
  3. In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
  4. Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.


  • Cook's Note
  • This is the recipe I use for the pumpkin bread in the recipe for Ibby's Pumpkin Mushroom Stuffing.
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Your rating



  1. 13 Ratings


please dont make this...there are much better pumpkin bread recipes on this site...but if you do not heed my warning and decide to make it...please at least add a teaspoon or so each of cinnamon...

It was a little dry, even with custard spooned on top. However, I think it would be wonderful in a dressing/stuffing.

I made this for Ibby's Pumpkin Mushroom Stuffing and it was perfect for that. However if I was just having it for a pumpkin bread I've had better. I added extra cinnamon and it still lacked fl...

greatly enjoyed by all the family and friends. I think I have started a new tradition in our family this year. I was even able to use splenda so my diabetic husband could enjoy some of it.

This was the best pumpkin bread recipe I have ever baked!! I baked up two loaves to have as dessert for our annual Oktoberfest. It went so fast and so many asked for the recipe, that I made 4 ba...

I really do love this bread.... All you have to do is add spices as you like... I made it and it was really good. It was a healthy dessert and snack choice.

For me, it turned out fairly dry, and too much nutmeg. Next time I would stick to just cinnamon.

I love this bread but more importantly my kids love this bread

I made this, but changed it up quite a bit by adding 1/2 tsp cinnamon, 1 tsp pumpkin pie spice, 1 tsp vanilla, 1 cup dark chocolate chips, and 1 cup walnuts. It was very tasty (maybe due to the ...