Pumpkin Bread IV

1,354 Reviews 57 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Cheryl Riccioli
Recipe by  Cheryl Riccioli

“This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.”

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Ingredients

Adjust Servings

Original recipe yields 3 - 9x5 inch loaves

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
  2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
  3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

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Reviews (1,354)

Rate This Recipe
Sara Jane
1160

Sara Jane

Your mouth will start to water 40 min. into the baking time as the aroma invades your home!!! Since this makes 3 loaves, it is a great gift to bring over to neighbors and relatives, also great to freeze and have on hand. I will definetly use only half of the oil, and substitute the rest for unsweetened applesauce since it is 10g fat per slice. It stays fresh in the fridge for a little over a week. I had to cook mine for 70-75 min. but that is probably due to my oven.********So I tried this recipe again and put only applesauce and no oil. The result? Better! It is so moist and delicious and healthier! I have made it this way 10 plus times now and I will never go back to putting oil in it! ********This lightened version is: 168 calories, 1 g fat per serving (36 servings).

BARB MAXWELL
951

BARB MAXWELL

This is really great. The only thing I did differently was I didn't measure out 3 cups of pumpkin. I just used a 28 oz can. You get about a half cup more pumpkin than called for, but it sure doesn't hurt it any, and I have no recipe that only calls for a half cup pumpkin.

Rebslo
306

Rebslo

Very good for gifts! I even cut back on the sugar and oil slightly for health reasons and no one notices the difference!

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 247 cal
  • 12%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 36.8 g
  • 12%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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