Pumpkin Bread

Pumpkin Bread

281 Reviews 15 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Recipe by  SUE CASE

“This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.”

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Adjust Servings

Original recipe yields 2 loaves



  1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
  3. In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

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Reviews (281)

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Wow! Delicious! This recipe was easy to make into a healthy recipe! I used applesause instead oil, whole wheat instead of white for 3 cups of the flour & ground flax meal for the other 1/2 cup flour. Substituted Raptura all natural cane sugar for half the sugar and added chopped raisens and dates for the other half of the sugar, plus I added 1-1/2 cups chopped walnuts and a small package of crystalized ginger/chopped. Whole, hearty, pumkiny, still moist and GOOD FOR YOU TOO!!! :) Thanks for the recipe!



I LOVE this recipe!! It has always come out perfect and my family devours it!! I bought a 3-pk of aluminum loaf pans (8" X 3 7/8") and filled them 3/4 of the way. It leaves a bit extra to make a few muffins with as well. I have tried variations also, which seem to work BEST. 2 cups wheat flour and 1 1/2 all purp. flour, 1 1/2 cups brown sugar with 1 1/2 cups white sugar, and 1 cup of Apple sauce in place of the oil. This made it a bit healthier and not as "wheaty" as if I used all whole wheat flour. Still, this recipe is always moist!! ALSO, I have tried this SAME recipe (with the variations) and replaced the pumpkin with about 5 smashed bananas (2 cups) and added nuts. IT comes out perfect as well!



This was spectacular. I am definately going to make this again & I may try some of the variations that others have suggested as well. I am especially intrigued at the thought of replacing the oil with some apple sauce. I would also like to see what it would be like with a nice mix of raisins & a few chocolate chips added in. This is a very moist cake & as each oven varies I reccomend that you start checking on the loaf at around 55 mins. Cover with foil after 55 mins as it can take an additional 20 mins or so & the foil will help prevent too much crisping.

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Amount Per Serving (20 total)

  • Calories
  • 319 cal
  • 16%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 49.1 g
  • 16%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 450 mg
  • 18%

Based on a 2,000 calorie diet



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Downeast Maine Pumpkin Bread


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Pumpkin Bread VI