Pumpkin Bread II

Pumpkin Bread II


"This is a good bread to serve on those lazy Sunday mornings."


1 h 15 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Combine pumpkin, oil and eggs. Sift together dry ingredients. Combine the two mixtures, blending thoroughly.
  2. Pour into 2 greased 9 x 5 x 3 inch loaf pans and bake at 300 degrees F (150 degrees C) for 1 hour.
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  1. 141 Ratings


This was an excellent pumpkin bread. I substituted one cup of applesauce for the vegetable oil, put the batter equally in a large loaf pan and 4 small ones, and baked them at 350 about 40-45 min...

Nice recipe! I reduced the sugar to about 2 cups and oil to 2/3 cup to reduce calories and the taste was still very good.

We tried this recipe during the Thanksgiving holidays. Everyone loved it and the 2 loaves were gone the same day. I highly recommend this recipe to cooks with any level of experience.

I have made this recipe several times. I swear by it and it is the only pumpkin bread recipe I use now!

I love this receipe. I first tried this 2 years ago and *everybody* wanted the receipe. It does however take longer than the hour at the temperature recommended.

Very quick and easy. Tastes Great!!

Wonderful recipe! I made one loaf of bread and one pan of muffins with it! They all came out perfectly!

This recipe for Pumkin Bread is delicious and makes for a good snack or breakfast. It might take a bit longer than an hour to cook but, it is worth the wait.

Great recipe. I also added fresh pumpkin to add a litte more flavor. It was a hit at my office!