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Pumpkin Spice Bread

Pumpkin Spice Bread

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    2 h 10 m
Kris Gunn

Kris Gunn

This spicy pumpkin bread comes out VERY moist even without oil. It tastes just like pumpkin pie!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans.
  2. Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. Pour into prepared loaf pans.
  3. Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

Goldenspoons
9

Goldenspoons

9/1/2012

I baked this loaf and shared it with friends at my church's weekly movie night recently, and it was a hit! It was very moist with only a hint of the many spices that were used in making this wonderful bread.

Clover
7

Clover

10/17/2012

Made this for Recipe Group. I only made 1/2 the recipe. And I made a few changes as I usually do. First, I live at high altitude, so I added 1 heaping tablespoon of flour. Also I substituted 3/4C whole wheat flour for white flour. After mixing all the ingredients, the batter was very thick, so I added 1/2 cup of apple cider, since I had some. The thick batter really had to be addressed, so that's why 3 stars. I made muffins, which took 26 minutes to bake. The spice taste is stronger than the pumpkin. A good muffin. I don't know if I will make these again or not, but it was fun to try something new.

jrbaker
6

jrbaker

9/16/2012

Really good, and my girls couldn't wait for them to bake! I did make muffins for portability, and baked them for 35-40 minutes. I had some pepitas and decided to top half the batch with them also. Thanks, I love that these use no oil!

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