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Pumpkin Bread.

BET ON DINNER(32)
Paul L.: "This was the easiest and theee best pumpkin bread…" Read More
11Ingredients
105Minutes
280Calories
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Ingredients

US|METRIC
20 SERVINGS
  • 2 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 15 oz. pumpkin (not pumpkin pie filling)
  • 3 cups flour
  • 1 tsp. ground cloves
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
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    NutritionView More

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    280Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories280Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1g5%
    Trans Fat0g
    Cholesterol30mg10%
    Sodium150mg6%
    Potassium105mg3%
    Protein3g6%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber<1g4%
    Sugars25g50%
    Vitamin A30%
    Vitamin C4%
    Calcium2%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(32)

    Paul L. 5 months ago
    This was the easiest and theee best pumpkin bread I ever had! I added a smidge more nutmeg and cloves. So moist like a pound cake!
    Deborah 6 months ago
    Still inoven smells good
    Melissa Lopez 7 months ago
    Absolutely scrumptious!! And the aromas made me smile!
    Lisa Dravis 8 months ago
    I used vegan butter because im dairy free! I made 4 small Loaves but they got huge! My husband ate a whole mini! I added some brown sugar for some ofthe white.
    Christine karagias 8 months ago
    Delicious, moist and flavorful!!
    Susan S. 8 months ago
    Wonderful! I used a bunt cake pan for entire batter and it turned out perfectly formed and moist. Took less baking time approximately 40 minutes. Definitely keep an eye on the progress it can overbake quickly. I also found it a bit too sweet and would reduce the sugar to 2 cups. Finally a recipe that uses all the pumpkin in the can.
    Amber Gneiting 9 months ago
    Very good. I added chocolate chips and it was even better!
    Pitt 9 months ago
    So flavorful and moist
    Karen P. 9 months ago
    Changes I made: 1-1/2 c each ww flour and all purp flour; 1 cup sugar; 1/4 t salt; added walnuts to one loaf which we preferred. Offered cinnamon honey butter to guests which was a hit. I think the ww flour made it drier - it doesn't hold together well; add some liquid or use all purp. next time and maybe add raisins.
    Conry 9 months ago
    Turned out amazing! Will most definitely be making this again!
    Gina Zook 9 months ago
    Turned out beautiful and the taste is amazing!!will be making again.
    Jessie L. a year ago
    OMG! This recipe is sooo great. I will defintely come back to it next time when I make pumpkin bread. Yum.
    Vanessa Hooper a year ago
    Amazing, moist and delicious
    Merlot 2 years ago
    Wow... this is so moist. Made 2 loaves in bread pans. Topped off with Cream cheese frosting. Definetly a go to from now on.
    Tammy Middlecamp 2 years ago
    Delicious! Made exactly like the recipe and turned out wonderfully! Filled 2 8x8 dishes.
    Kristen 2 years ago
    Both loaves were gone in two days. My growing boys couldn’t get enough
    Ashley Vanderploeg 2 years ago
    Very very good!! I would cut back on the sugar next time but it’s very good
    Cynthia Yu 2 years ago
    It’s super moist and delicious. I would definitely make it again. I might just do 2 cup of sugar instead next time. A bit too sweet for me but my kids love it!! ❤️❤️
    mary 2 years ago
    amazingly moist and so yummy!
    Laurie 2 years ago
    Delicious and moist. Big hit in my family!
    Leilonne Neylon 2 years ago
    Turned out moist and delicious. Perfectly formed. A+
    it turned very well, just a bit too sweet
    William Lackie 3 years ago
    the family loved it and would make it again.
    Brimhall 3 years ago
    Amazing!!! Definitely a must try.
    Summer L. 3 years ago
    This is my go to breakfast bread. It also pairs well with honey butter if I want to eat it for desert.
    Angied874 3 years ago
    I didn't have nutmeg so I added a teaspoon of allspice and half teaspoon of ginger and butter instead of oilI baked it in a copper 9×13 pan the kids couldn't wait for it cool and dug right in perfection
    not sure yet. its still in the oven, but it looks great
    Yolanda Y. 4 years ago
    I have used this recipe many times without any failure. It always comes out delicious!
    Erica Alvino 4 years ago
    So good! Extra moist and incredibly delicious in addition, super easy to make
    Francise Dyson 4 years ago
    This is the best pumpkin bread!!!

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